Parmesan Crusted Chicken Cutlets Recipe 435

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Steps:

• 1. 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!
• 2. 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.
• 3. 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.
• 4. 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.
• 5. You can easily multiply this recipe to feed your little army or someone's tummy!

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
• Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
• Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
• Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets.
• Serve immediately with lemon wedges.

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.