A little bit more French, a little bit more Paula Deen - this chicken is not fried in oil, but BUTTA.
8 boneless, skinless chicken breasts, halved crosswise
2 cups all-purpose flour
2 teaspoons sea salt
2 teaspoons freshly ground pepper
2 cups bread crumbs
4 tablespoons finely grated Parmigiano-Reggiano cheese
2 teaspoon dried oregano
2 teaspoon dried basil
1 teaspoon cayenne pepper
6 large eggs
4 sticks unsalted butter
3-4 lemons, sliced
1. In a shallow baking dish, mix the flour, salt and pepper. In another shallow baking dish, mix the bread crumbs, cheese, oregano, basil and cayenne. Place the eggs in a medium bowl and beat well.
2. Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg, letting any excess drip back into the bowl. Dredge in the bread crumbs, pressing to help the crumbs adhere. Transfer the chicken to a baking sheet.
3. In a large cast-iron skillet, melt the butter over moderate heat (I used two skillets). Add 3-4 chicken pieces to each skillet at a time and cook until golden brown and cooked through, turning halfway, 6 to 8 minutes.
4. Transfer the breasts to a cooling rack and season with salt. Repeat with the remaining chicken.
5. Squeeze lemon on top before eating.
Took 1 ½ hours; Fed 5 people.
*You can marinade the chicken the night before for more flavor. I used buttermilk and the herbs in the breadcrumb mix, but a store bought lemon marinade would work well too!