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Parmesan Chicken Cutlets

Autoreadmin
VotazioneDifficoltàFacile

Per preparare4 Porzioni
Preparazione20 minutiCottura10 minutiTempo Totale30 minuti

If you cut the chicken into smaller pieces before breading, they're nuggets—the guilt-free kind.

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Ingredienti:

 3/4 cup all-purpose flour
 2 large eggs
 1 1/2 cups panko (Japanese breadcrumbs)
 1/4 cup grated Parmesan
 1 tablespoon mustard powder
 Kosher salt, freshly ground pepper
 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

Passaggi:

1

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.

2

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.

3

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.

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Ingredienti

 3/4 cup all-purpose flour
 2 large eggs
 1 1/2 cups panko (Japanese breadcrumbs)
 1/4 cup grated Parmesan
 1 tablespoon mustard powder
 Kosher salt, freshly ground pepper
 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

Passaggi

1

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.

2

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.

3

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.

Parmesan Chicken Cutlets

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