Recipe source: https://www.ldsliving.com/Romney-Family-Favorites/s/73822
• 4 to 6 boneless, skinless chicken breasts, uniform in size
• ¾ cup flour
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 2 eggs
• 1½ cups seasoned breadcrumbs
• ½ cup grated Parmesan cheese
• 4 tablespoons salted butter
• 4 tablespoons olive oil
Using a sharp knife, carefully slice chicken breasts in half, cutting parallel to the cutting board. Cover the top and bottom of the chicken with plastic wrap and flatten with a meat mallet or rolling pin to ¼-inch thickness.
In a shallow bowl, combine flour, salt, and pepper. Beat eggs in a separate shallow bowl. In a third bowl, stir together bread crumbs and Parmesan cheese.
Preheat oven to 325 degrees F. Dip chicken in flour, then egg, then bread crumbs. Melt 1 tablespoon butter with 1 tablespoon olive oil in a sauté pan over medium-low heat. Add 2 or 3 chicken breasts to pan and brown nicely on both sides (approximately 5 or 6 minutes total time). Continue to brown remaining chicken in batches of 2 or 3 pieces at a time, adding 1 tablespoon butter and 1 tablespoon olive oil for each new batch. Place browned chicken in 9×13-inch glass dish and finish cooking 15 to 20 minutes or until juices run clear.
Variation for Lemon Chicken
Eliminate Parmesan cheese from bread-crumb mixture. While chicken is baking, wipe out sauté pan and melt 4 tablespoons butter. Add ½ cup white wine or chicken stock, 1 tablespoon capers, and the juice of 3 lemons. Simmer until sauce thickens. Serve over baked chicken. Slice fresh lemons on top.