Parmesan Crusted Chicken Cutlets
Annamaria Settanni McDonald
2boneless skinless chicken breasts
3/4 cplain panko bread crumbs
1/2 cfreshly grated parmesan cheese
1/2 tspdried italian seasoning
1/2 tspgarlic powder
·salt and pepper
2 Tbspolive oil
How to Make Parmesan Crusted Chicken Cutlets
- Preheat the oven to 200 degrees. Place chicken breasts between 2 pieces of plastic wrap or parchment paper & pound thin, about 1/4". These make huge servings, you could easily cut the breast in half & make 2 servings out of one. But honestly I triple this recipe because my husband loves eating this chicken!
- Set up your assembly line. Place the flour on one plate, lightly beat the egg with 1 tsp of water on another plate. Combine the Panko, Parmesan & seasonings on the third plate. You could substitute regular bread crumbs but I think the Panko gives it a much crispier & lighter texture. Dredge the thinned chicken breasts (one at a time) through the flour, then the egg, then coat in the Panko & Parmesan mixture.
- Heat 1 tbsp of olive oil & 1 tbsp of butter in a skillet over medium/ low heat. I used a 10" skillet & cooked 1 at a time, but I was only making 2 chicken breasts. If you are making more, use a larger skillet & add more olive oil & butter accordingly. Fry the chicken breasts, until the 1st side is golden & the chicken is partially cooked. Gently flip & cook the other side until the chicken is fully cooked. This is such a quick cook, it cooks in about 3-5 minutes on each side.
- Remove & place chicken on a sheet pan (I like to line the sheet pan with parchment paper first). Keep warm in the oven, heated to 200 degrees, while you cook the other chicken breasts & get the rest of your meal together. I usually wipe out the bread crumbs & excess oil from the pan with a paper towel in between cooking so the bits don't burn.
- You can easily multiply this recipe to feed your little army or someone's tummy!