Easy Recipe: Parmesan Chicken Cutlets
A quick and easy recipe for delicious Parmesan Chicken Cutlets
During my last semester of college I had the fantastic pleasure of living in an on-campus (actually, an old fraternity) house, with a full kitchen (it even had a dishwasher! And the dishwasher actually worked!). During that time, as you can likely imagine, I was pretty well fed up with the taste of haute cafeteria cuisine and began to cook every meal for myself at my house. This Parmesan chicken was one of the first dishes I made in the house and I have been making it ever since. I stumbled upon this recipe in Bon Appetit and was immediately drawn to it because, really, when has a horrible mistake ever been made in the name of Parmesan cheese?
This chicken dish is incredibly flavorful and easy to make, which would make it perfect for any weeknight dinner. The combination of the Parmesan and panko gives the chicken a great crust, while pounding it thin helps it to retain it’s juiciness. Sometimes I like to add a little more mustard powder than the recipe suggests because I think the current does not give it enough of the mustard kick that I have come to thoroughly enjoy. Also! I like to preheat the oven to 200º because I prefer to cook each piece of chicken one at a time, and keeping the other pieces in the oven will ensure that they stay warm.
From Bon Appetit
Parmesan Chicken Cutlets
Makes 4 servings
- ¾ cup of all-purpose flour
- 2 large eggs
- 11/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt and freshly ground black pepper
- 4 small skinless, boneless chicken cutlets (about 1 ½ lb. total), pounded to ¼’’ thickness
- 8 tablespoon olive oil, divided
- 1 lemon, halved
Start by setting up your breading station. The recipe suggests using shallow bowls, I use plates, but either will work fine. Place your flour on one plate and the two beaten eggs onto another plate next to it. For the third plate, combine the panko, grated Parmesan and mustard powder, and season with salt and pepper.
Season your chicken on both sides and prepare to bread! First start by dredging it in the flour and dust off any excess. Next, dip the piece in the egg, and then the panko/Parmesan mixture, making sure that the chicken is completely coated. Repeat with the additional pieces of chicken.
Now it is time to slide these bad boys into the pan. Heat 6Tbps of oil in a large heavy skillet or cast-iron pan over medium-high heat. Working in batches cook chicken on both sides until they are delightfully golden brown and cooked through (this is the time when I put the additional pieces in the oven to stay warm while the other pieces are cooking).
When you flip it should look about this color. That's right. Nice and golden brown.
Plate over a bed of arugula with a simple lemon/olive oil and a lemon wedge. Just before you serve, season them with coarse sea salt. I think the coarse salt is a great flavor addition to the chicken (but only add a wee sprinkling). Dinner is served!