- Chicken breasts – any chicken breast will do. However, I’ve found that organic flattens easier and has an overall better flavor.
- Olive oil
- 1/2 Spanish/yellow onion
- Sea salt with grinder or kosher salt
- Seasoned bread crumbs
- Finely grated Parmesan or Pecorino Romano cheese
- Dried oregano
- Parsley as garnish (optional)
- Pound chicken breasts to about 1/4 to 1/2 inch thickness.
- Put onion into food processor and grind. The mushier the better.
- Drizzle olive oil onto chicken and rub the oil into the chicken with the back of a spoon.
- Rub some of the mushed onion into the chicken with the back of the spoon.
- Generously season with salt and pepper.
- Lightly sprinkle seasoned bread crumbs onto chicken and rub them in with the back of the spoon. (Careful not to stick the same spoon you’re using on the chicken into your breadcrumbs!) If you put too much breadcrumbs on and it looks dry, just drizzle more oil on it.
- Lightly sprinkle on cheese and oregano.
- Flip chicken over and season other side the same way (steps 3-7)
- Preheat nonstick skillet to medium heat. Drizzle a little olive oil in the pan and a pat of butter. When skillet is hot enough add chicken. It should sizzle. Try not to move it around in the pan while cooking. Cook 3-4 minutes each side.
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