sautéed chicken with parmesan crust   4 servings 3/8 cup grated Parmesan 3/8 cup coarse bread crumbs or panko 2 eggs 2 tablespoons extra virgin olive oil 2 tablespoons butter (or a little more oil) 1½ to 2 pounds boneless chicken breasts or thighs Salt and pepper to taste Chopped parsley leaves for garnish Lemon wedges 1. Combine Parmesan and bread crumbs on a plate. Beat eggs in a bowl. Put a large nonstick skillet over medium-high heat and add oil and butter. Dip a piece of chicken in egg, then turn it over in bread crumbs once or twice: the more of this coating that adheres, the better. When butter melts, put chicken piece in pan; repeat until all chicken is used. 2. Sprinkle chicken with salt and pepper. Adjust heat so chicken cooks rapidly but coating does not burn. Turn pieces as each side becomes deep golden brown, about 4 minutes a side. As pieces are done - cut into them to make sure there are no traces of blood - remove them to a plate. Garnish with parsley and serve hot, with lemon.    back