This recipe is for chicken that is breaded, pan-fried (not deep fried), and then finished in the oven, which allows you to make sure it is cooked all the way through. Grandma used to put a little bit of butter in the pan with the oil, to add butter flavor. You could serve this with rice and a white sauce or gravy and a vegetable on the side. I made oven-baked polenta at the same time as this batch, and served them together. (The polenta was started earlier and was baking in a glass dish at 335F.)
Ingredients
Package of fresh chicken pieces - boneless is best - photo below shows about 1 1/2 pounds of small boneless chicken filets
One egg, broken into a shallow soup bowl and beaten with a fork
3/4 cup or so Italian bread crumbs (or plain bread crumbs seasoned with Italian herbs and a little salt), placed in another shallow soup bowl
2 to 3 Tablespoons of butter
1/4 cup cooking oil
You will need a skillet for pan-frying the chicken pieces, and a cookie sheet or pizza pan to put the mostly-cooked pieces of chicken on before they go in the oven.
Rinse the chicken pieces in cold water and put them on a plate or bowl. Wash your hands with soap after handling the raw chicken.
Beat the egg in a shallow soup bowl with a fork. Place the seasoned bread crumbs in a second bowl. Begin warming the frying pan over low-medium heat, and have the butter and oil handy.
Using a fork, dip each chicken piece in the beaten egg to coat it, then place it in the bread crumbs in the second bowl. When the pan is hot, put the butter and oil in the pan and swirl the pan gently to mix the butter & oil, then gently place the first chicken piece in the pan. Repeat with the additional chicken pieces, working in batches so that the chicken pieces are not crowded. (The photo below shows 8 pieces of chicken, which were pan-fried 4 at a time.) Stand ready to gently turn the pieces over after the first side is cooked.
When the pieces have been browned on both sides, place them on the cookie sheet or pizza pan, and when all are browned and on the pizza pan, place the pan in the oven at 350F. Let the pieces bake for 15-20 minutes, until just a little juice comes out. You can check to make sure the chicken is cooked all the way through by pulling the pan out of the oven and cutting a piece open. When done, remove from oven and serve.
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