Crusted Parmesan Chicken
5 pounds skinless, boneless, trimmed breast halves
1 1/2 cups Italian seasoned bread crumbs ( I usually work with Progresso Brand)
3/4 cup Parmesan cheese, very finely grated
1 teaspoon granulated garlic
1 teaspoon ground pepper
2 cups milk
1/2 cup olive oil ( add additional oil if needed when sauteing the chicken)
Flatten the chicken breasts with a kitchen mallet to about 1/2 inch thick.
In a medium mixing bowl whip the eggs, milk, garlic, and pepper until thoroughly combined. Mix the bread crumbs and the Parmesan cheese together on a large plate or shallow baking dish. Meanwhile, heat the oil on medium in a skillet.
Dip each chicken breast in the egg-milk mixture and then dredge the breast in the bread crumb-cheese combination. Repeat the process so that the chicken breast has two coatings of the milk mixture and the bread crumbs. Place the breaded chicken breast in the heated olive oil and saute until both sides of the breast are light golden brown. Repeat with all of the breasts. You should be able to work with 4 or 5 chicken breasts at one time, depending on the size of your skillet.
Do not over-brown the chicken breasts. Traditionally, sauteing is a process in which the chicken would be completely cooked in your skillet. However, you will bake the chicken in the oven after you saute the breasts. Thus, you only need to brown the chicken, not completely cook it.
After each breast is sauteed, place them on a baking sheet. Once all of the chicken is sauteed, place the baking sheet in the oven on 350 degrees and bake for 30 minutes.
Serve with a garnish of lemon or parsley. Serves 10-12.
"One can say everything best over a meal." - George Eliot