PARMESAN CHICKEN CUTLETS

PARMESAN CHICKEN CUTLETS image

Number Of Ingredients 9

Previous Next

Â¾ cup all-purpose flour
2 large eggs
1Â½ cups panko (Japanese breadcrumbs)
Â¼ cup grated Parmesan
1 tablespoon mustard powder
Kosher salt and freshly ground black pepper
4 small skinless, boneless chicken cutlets (about 1Â½ lb. total), pounded to Â¼â thickness
8 tablespoon olive oil, divided
1 lemon, halved

Steps:

DO AHEAD: 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 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towelâlined plate and season with salt. Serve with lemon.