Recipe By: Mastering the Art of French Cooking, Volume 1 (Child)
Preparation Time: 2:00 # of Servings: 4
Ingredients:
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1 pinch pepper
1 cup flour
1 egg
1/8 teaspoon salt
1/2 teaspoon olive oil
1/2 cup Parmesan cheese — grated
1/2 cup bread crumbs
8 tablespoons clarified butter
3 tablespoons parsley — minced
1 tablespoon lemon juice
Directions:
Spread flour on 8″ plate. Beat egg, 1/8 tsp. salt and olive oil in 8″ soup plate.
Mix bread crumbs and Parmesan in 8″ dish. Season breasts with salt and pepper. One at a time, roll them in the flour and shake (pat) off excess. Dip in beaten egg. Then roll in the cheese and breadcrumbs and pat in place. Lay on waxed paper and allow to set for 15 minutes or several hours.
Saute on both sides in 4 tbsp. clarified butter until done. Serve with brown butter sauce.
Brown Butter Sauce: Add remaining clarified butter to skillet and set over moderately high heat until butter has turned a very light golden brown (a minute or two). Immediately remove from heat, stir in parsley and lemon juice and taste for seasoning.