- 4 boneless, skinless chicken breast halves (5 to 6 ounces each)
- 4 teaspoons Emeril's Creole Seasoning
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 turns freshly ground black pepper
- 1 large egg
- 1/2 cup milk
- 1 cup bread crumbs
- 2 tablespoons coarsely grated fresh Parmesan cheese
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh oregano
- 7 tablespoons olive oil
- Braised Kale
- Creamed Garlic Potatoes
Pound the chicken breasts with a mallet between sheets of wax paper or plastic wrap until they are about 1/8 inch thick. Sprinkle each chicken breast with 1/4 teaspoon Creole Seasoning.
In a bowl, combine the flour with the salt and pepper. In another bowl, whisk together the eggs with the milk and 1 teaspoon Creole seasoning. In a third bowl combine the bread crumbs with the Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon oil and the remaining 1 teaspoon Creole seasoning.
Dredge the chicken in the seasoned flour, the egg wash, and then the bread-crumb mixture, coating each piece completely.
Heat the remaining 6 tablespoons oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and sauté (working in batches as necessary) until golden brown, for about 2 1/2 minutes on each side.
To serve, arrange the paneed chicken with the Braised Kale and Creamed Garlic Potatoes on 4 dinner plates.