Parmesan Crusted Chicken

Ingredients

1⁄2 c

flour

eggs

2⁄3 c

breadcrumbs

1⁄3 c

parmigiano-reggiano cheese (grated)

1⁄4 t

salt

1⁄4 t

black pepper

2 T

herbs (finely chopped thyme, parsley, chives)

chicken breasts (boneless, skinless, pounded 1/4" thick)

2 T

vegetable oil

2 T

olive oil

Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, parmesan cheese, salt, pepper and chopped fresh herbs in the third bowl.
Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
Heat both oils in a large saute' pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking undil done, 2-3 minutes longer. Serve immediately with lemon wedges.