Breaded Chicken Breasts

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 whole chicken breasts
  • Salt and freshly ground black pepper
  • All-purpose flour
  • 2 eggs

Method

  1. Have the butcher split the breasts into halves and remove the bones. This will produce six pieces of boned chicken breast. Place each breast half between pieces of wax paper and pound thin with the flat side of a heavy knife.

  2. Sprinkle the chicken with salt and pepper and dredge with flour. Combine the eggs with the water and beat lightly with a fork. D