Chicken Parmesan

This recipe is courtesy of the Barefoot Contessa, Ina Garten.  It turned out sooooo darned good.  You have to try it yourself!
Start with boneless skinless chicken breast halves.  Hopefully your butcher will hear you correctly when you say 4 boneless skinless chicken breast halves, and not hear 4 boneless skinless chicken breasts.  Now I have TWICE the meat I intended:

 Using my favorite meat tenderizer:

I beat the heck out of the breasts:

Until I had a pile of 1/4" thick chicken breasts:

Next, seasoned flour, beaten eggs, then seasoned bread crumbs with Parmesan cheese:

Don't you love the ancient vintage Corelle dish??

Next I cooked the chicken breasts in 1 T Butter and 1 T Olive Oil -- couldn't be simpler!

I added boiled sweet potatoes and some applesauce:

 Such a yummy Sunday dinner!