make a big batch of these Parmesan chicken cutlets and serve the leftovers for lunch
Ingredients
- 2 large eggs
- 1½ cups panko
- ¼ cup grated parmesan
- 1 tablespoon mustard powder
- kosher salt and freshly ground black pepper
- 4 small skinless boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
- 8 tablespoon olive oil divided
- 1 lemon halved
Instructions
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beat eggs in a shallow bowl.
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combine panko, parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
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season chicken with salt and pepper
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transfer to bowl with beaten egg and turn to coat.
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lift from bowl, allowing excess to drip back into bowl.
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coat with panko mixture, pressing to adhere.
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heat 6 tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat.
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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.
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transfer cutlets to a paper towel–lined plate and season with salt.
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serve with lemon.
i used these items to make this dish:
12 INCH PAN
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