1pound(453g)boneless skinless chicken breast or tenderloins
¾teaspoonsalt
freshly ground pepper
2thick slices of bread
2tablespoonsfreshly-grated Parmesan cheese
1tablespoonchopped fresh flat-leaf parsley
1teaspoonchopped fresh rosemary
1large(50g)egg
1large(33g)egg white
3tablespoons(42g)olive oil
Instructions
Place 1 pound boneless skinless chicken breast or tenderloins into a plastic bag one at a time to prevent any splatter or flying pieces; press the air out and seal. Pound chicken with a mallet or palm of your hand until approximately 1/2 inch thick.
Season chicken pieces with 3/4 teaspoon salt and freshly ground pepper
Tear up 2 thick slices of bread and place into the bowl of a food processor or blender along with 2 tablespoons freshly-grated Parmesan cheese, 1 tablespoon chopped fresh flat-leaf parsley, and 1 teaspoon chopped fresh rosemary. Pulse until finely chopped. Pour crumbs onto a flat plate.
Beat 1 large egg and 1 large egg white with a fork and pour it into a pie plate.
Preheat a large skillet and add half of the 3 tablespoons olive oil. Oil is ready when it glistens.
Dip each chicken piece into the egg mixture, then coat both sides with crumb mixture, pressing lightly to make sure the surface is completely covered. Shake gently to release any excess crumbs.
Lay in hot skillet being careful not to crowd pieces. Cook for 2-3 minutes until golden brown. Flip and cook the other side until it is also golden brown.
Remove cooked chicken to a serving platter and add remaining oil to skillet. When the oil is ready, cook the remaining chicken. Serve immediately.
Notes
Keep these in a warm oven up to 30 minutes before serving.