PARMESAN-CRUSTED CHICKEN

PARMESAN-CRUSTED CHICKEN

4 boneless skinless chicken breast halves (about 1-1/2 pounds total)

1/2 cup flour

1/2 teaspoon each salt, freshly ground pepper and ground nutmeg

2 eggs

1 cup bread crumbs

1/4 cup grated parmesan

2 tablespoons finely chopped parsley

6 tablespoons unsalted butter

1 tablespoon olive oil

1/3 cup fresh lemon juice

1/3 cup white wine

3 teaspoons butter, divided

Lemon wedges

Parsley sprigs

Place each chicken breast between two sheets of parchment or wax paper. Using a meat mallet, pound to create an evenly thin breast, about 1/2 inch thick. Repeat with the other breasts.

Place flour, salt, pepper and nutmeg on a plate and mix well.

Break the eggs into a pie plate and beat lightly.

On another plate, mix together the breadcrumbs, parmesan and parsley.

Dip each breast into the flour, then the eggs, then press into the breadcrumb mixture.

Heat the butter and olive oil in a large skillet. Cook the breasts smooth side down over medium heat until golden brown on one side. Turn carefully, adding additional butter and olive oil if needed. Cook until golden on the other side. Total cooking time is from 10-15 minutes, depending on the thickness of the chicken. Remove to a platter. (If making ahead, place on a wire rack on a baking sheet and hold in a warm oven for up to an hour.)

Deglaze the pan with the wine and lemon juice over medium heat. Add butter one bit at a time to make a syrupy sauce. Taste and adjust salt and pepper. Strain and pour sauce into a small pitcher to pass at the table. Serve with the sauce and lemon wedges on the side and garnished with parsley.