CRISPY CHICKEN BREAST WITH PAN GRAVY

6 (6-oz each) boneless, skinless chicken breasts

2 tsp kosher salt, divided
1 1/2 tsp black pepper, divided
2 large eggs
1/2 cup whole milk
2 cups panko breadcrumbs
1 1/2 tsp Italian seasoning
1/2 tsp smoked paprika
3 tbsp salt butter
3 tbsp olive oil

Preheat oven to 350 degrees.

Place chicken breasts between 2 sheets of plastic wrap and flatten to about 3/4-inch thickness. Sprinkle chicken with 1 teaspoon each of the salt and pepper.

Whisk the eggs and milk together in a shallow dish.

Stir the panko, Italian seasoning, paprika and remaining salt and pepper in another shallow bowl.

Dip chicken, one piece at a time, in the egg mixture, shaking off excess, then dredge in the crumb mixture coating well and pressing to adhere.

Melt half the butter with half the olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 3 to 5 minutes per side. Remove from pan and place on a rimmed baking sheet. Repeat with remaining butter, oil, and chicken.

Bake chicken at 350 degrees 10 minutes or until cooked through.

Serve with pan gravy (recipe follows), if desired.

Pan Gravy:
1/4 cup melted salted butter
1/4 cup flour
2 cups chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper

Whisk butter and flour together in large skillet. Cook over medium heat, whisking constantly, until bubbly, about 2 minutes. Gradually whisk in chicken broth, salt and pepper. Cook, whisking often, until mixture just comes to a boil and is smooth and thick, 2 to 5 minutes. Gradually add more broth if mixture is too thick.

Recipe and Photo from an old SL.