Parmesan-Crumbed Chicken Breast

1 1/4 Cups freshly made breadcrumbs

3/4 Cup freshly grated Parmesan cheese

1/3 Cup finely minced parsley

Salt and pepper -- to taste 3 boneless skinless chicken breasts -- halved

1 1/2 Tablespoons Dijon mustard

1 Cup flour -- for dredging

2 Tablespoons Water

2 Each Eggs

2 Tablespoons olive oil -- or more if needed

1 Tablespoon Butter -- or more if needed

Mix together the breadcrumbs, Parmesan cheese and minced parsley. Combine the eggs and water,stirring lightly. Line a cookie sheet with wax paper and set aside. Season chicken with salt and pepper to taste. Spread mustard lightly on both sides.Dredge in flour, shaking off the excess. Then dip into egg wash,letting excess drip off. Add to breadcrumb mixture them in the breadcrumb/Parmesan cheese/parsley mixture, pressing to coating evenly and completely. Arrange on prepared cookie sheet,cover loosely. Place in fridge for at least 30 minutes.

In a large skillet, heat 2 tablespoons olive oil with 1 tablespoon butter over moderately high heat. When hot, add chicken pieces in one layer and cook for sautiing 2-3 minutes on each side or until lightly browned and crisped; lower heat to medium-low and continue to cook 4-5 minutes more or until no longer pink in center and just cooked through. Drain on paper towels. Serves 6. Gourmet web site