Although an easy and tasty meal, we don't cook boneless-skinless chicken breasts all that much. The classic dry-wet-dry method is one of my favorite ways to prepare them.
Cut the halved breasts in half the long way by pressing it on a cutting board with the palm of your hand and running the knife parallel to your hand. Prepare three containers with flour, beaten eggs, and corn meal. Season to taste.
Dredge the breasts in order, flour-egg wash-cornmeal then saute in a cast iron skillet with a little oil for about four minutes per side, under golden brown.
Rest five minutes before serving.
We steam a lot of vegetables. Today we steamed okra and broccoli together.