Parmesan Chicken Cutlets


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



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

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