A great breading for chicken or eggplant parmasean.
Boneless Skinless Chicken breasts/Eggplant
1/2 cup seasoned bread crumbs
1/4 cup parmasean cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Combine dry ingredients. In another bowl, beat the egg. Dip the chicken into the egg and drudge in crumb mix. In a large skillet, brown on each side the chicken or eggplant in butter and oil mixture until juices run clear. Apply a thin layer of marinara sauce and fresh mozzrella. Brown mozzarella in broiler. Serve with pasta.
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