SERVES 6
TOTAL TIME: 30 minutes
Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. Most supermarkets carry chicken cutlets, but if you can’t find them (or they look ragged), simply buy 3 boneless, skinless chicken breasts and slice your own following the instructions, click here. For the best texture, shred the Parmesan on the large holes of a box grater. Serve with lemon wedges.
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½ |
cup all-purpose flour |
|
3 |
large eggs |
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2 |
tablespoons Dijon mustard |
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2 |
tablespoons minced fresh chives (optional) |
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4½ |
ounces Parmesan cheese, grated coarse (1½ cups) |
|
1 |
cup panko bread crumbs |
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6 |
(4-ounce) chicken cutlets, ¼ inch thick, trimmed |
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Salt and pepper |
|
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¼ |
cup olive oil |
1. Set wire rack in rimmed baking sheet. Adjust oven rack to middle position, place prepared baking sheet on oven rack, and heat oven to 200 degrees.
2. Spread flour in shallow dish. Lightly beat eggs, mustard, and chives, if using, together in second shallow dish. Combine Parmesan and bread crumbs in third shallow dish.
3. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, dip in egg mixture, then coat with Parmesan mixture, pressing gently to adhere.
4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Lay 3 cutlets in skillet and cook until golden brown and crisp on first side, about 3 minutes. Use thin nonstick spatula to gently separate any cheesy edges that have melted together.
5. Flip cutlets, add 1 tablespoon oil to skillet, and reduce heat to medium. Continue to cook chicken until golden brown and crisp on second side, about 2 minutes. Transfer cutlets to wire rack set in oven. Wipe out skillet with paper towels, then repeat with remaining 2 tablespoons oil and remaining 3 cutlets. Serve.