4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4 thickness
8 tablespoons olive oil, divided
1 lemon, halved
Instructions
Place flour in a shallow bowl. Beat eggs in a
second shallow bowl. Combine panko, Parmesan, and
mustard powder in a third shallow bowl and season
mixture with salt and pepper.
Season chicken with salt and pepper, then
dredge in flour, shaking off any excess.
Transfer to bowl with beaten egg and turn to
coat. Lift from bowl, allowing excess to drip
back into bowl. Coat with panko mixture,
pressing to adhere. DO AHEAD- Chicken can be
breaded 3 months in advance. Place between
pieces of freezer paper or waxed paper and
freeze in resealable freezer bags. Thaw before
continuing.
Heat 6 tablespoons oil in a large heavy skillet
or a cast-iron skillet over medium-high heat.
Working in 2 batches, cook cutlets, adding
remaining 2 tablespoons oil to pan between
batches, until golden brown and cooked through,
about 4 minutes per side. Transfer cutlets to a
paper towel-lined plate and season with salt.
Serve with lemon.
Originally Submitted
11/12/2015
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