Tuesday, November 9, 2010

Parmesan-Crusted Chicken Cutlets

My parents always made Parmesan chicken when I was a kid and I always got sick of it. I don't actually know how they made it, but I think it was similar to this.  I really like this recipe because most of the time, you will have all of these ingredients in your cupboard!  I would definitely either buy the cutlets or  flatten chicken breasts for this recipe. I had some problems with the outside getting burnt while the inside was still pink. Other than that, it was great! This was from Real Simple's 'Meals Made Easy' cookbook.

Parmesan-Crusted Chicken Cutlets
  • 2 large eggs
  • 1 tablespoon Dijon mustard (optional)
  • 2 1/4 cups (9 ounces) grated Parmesan 
  • 1 cup dried bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 to 1 1/2 pounds chicken cutlets
  • 4 teaspoons olive oil
In a shallow bowl, whisk together the eggs and mustard (if using). In a separate bowl, combine 2 cups of the Parmesan, the bread crumbs, salt, and pepper. Rinse the chicken and pat it dry with paper towels. Dip one of the cutlets into the egg mixture, allowing any excess to drip off, then coat it in the bread-crumb mixture. Transfer to a plate. Repeat with the remaining chicken, batter, and bread-crumb mixture. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Carefully wipe out the skillet, add 2 more tablespoons of the oil, and repeat with remaining cutlets.

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: serves 4
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