I do not know how Italian this dish is, though it certainly has Italian influences. It is one of our most favorite quick and easy to prepare chicken entrees. It is delicious enough to serve to guests, which we have done as well.
6 boneless, skinless chicken breasts
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
Good olive oil
Pound the chicken between sheets of wax paper with a mallet or rolling pin until they are 1/4-inch thick.Combine the flour and salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
Coat the chicken breasts on both sides with the flour mixture, then dip in the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 to 3 chicken breasts on medium to medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Serve with lemon wedges to squeeze on top if desired.
Note You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven.