2 large eggs
1 garlic clove, minced
1⁄2 tsp. parsley flakes
salt and pepper
1 c. fresh breadcrumbs (about 3 slices of white bread)
1⁄2 c. grated parmesan cheese
4 chicken breasts, pounded to an even 1/4 inch thickness
Dijon mustard (optional for dipping)
Leave three slices of white bread out to dry if you are making your own breadcrumbs (highly recommend). In a small bowl, add eggs, garlic, parsley and salt and pepper and beat until combined.
Pulse bread slices into the blender until they are crumbs. Add crumbs and Parmesan cheese to a small bowl. Pound chicken until it is about 1/4 inch thick all around. Dip chicken into the egg mixture, and then directly into crumb mixture. Heat olive oil in a large non-stick skillet over medium heat. Cook chicken on both sides until it is golden brown and cooked through (about three minutes on each side). Eat with your favorite dijon mustard or my kids like it as is!