Parmesan Chicken Cutlets
Selasa, 10 September 2019
INGREDIENTS
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 large eggs, beaten
1 c. all-purpose flour
2 1/4 c. panko
3/4 c. freshly grated Parmesan
2 tsp. lemon zest
1/2 tsp. cayenne pepper
Vegetable oil
Lemon wedges, for serving
DIRECTIONS
1. Using a sharp knife, cut chicken breasts in
half crosswise. Lay halves between 2 pieces of plastic wrap and place on a
cutting board. Use a meat tenderizer or rolling pin to flatten chicken to
¼" thickness. Season chicken on both sides with salt and pepper.
2. Place eggs and flour in 2 separate shallow
bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and
cayenne. Season with salt and pepper.
3. Working with one at a time, dip chicken
cutlets into flour, then eggs, and then panko mixture, pressing to coat.
4. In a large skillet over medium heat, heat 2
tablespoons oil. Add chicken and cook until golden and cooked through, 2
to 3 minutes per side. Work in batches as necessary, adding more oil when
needed.
5. Serve with lemon wedges.
source :www.delish.com