PARMESAN-CRUSTED CHICKEN CUTLETS
We love chicken parmesan and are always searching for a new or different version of preparing. I watched America's Test Kitchen and thought WOW - have to try this and soon! Note: The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.
Provided by CindiJ
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
- Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
- Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets.
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 355.6, Fat 18.6, SaturatedFat 8.8, Cholesterol 74.8, Sodium 784.9, Carbohydrate 12.1, Fiber 1.5, Sugar 0.6, Protein 35.3
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Nicholas Norton
[email protected]I made this recipe for my family and they loved it. The chicken was crispy and juicy, and the Parmesan cheese crust was perfectly browned. I served it with a side of roasted vegetables and mashed potatoes.
Leul Keul
[email protected]This recipe is easy to follow and the results are delicious. The chicken was crispy on the outside and tender on the inside. The Parmesan cheese crust added a nice flavor. I served it with a side of roasted vegetables.
Bitse Tesfaye
[email protected]I've made this recipe several times and it's always a hit. The chicken is always crispy and juicy, and the Parmesan cheese crust is perfectly browned. I usually serve it with a side of pasta or rice.
Haysam Ali
[email protected]This recipe is a great way to use up leftover chicken. I made it with some leftover rotisserie chicken and it was delicious. The Parmesan cheese crust added a lot of flavor. I will definitely be making this again.
Nancy Auma
[email protected]This recipe is a winner! The chicken was cooked to perfection and the Parmesan cheese crust was crispy and delicious. I served it with a side of roasted vegetables and a salad.
Mantecop
[email protected]I made this recipe for my family and they loved it. The chicken was crispy and juicy, and the Parmesan cheese crust was perfectly browned. I served it with a side of roasted vegetables and mashed potatoes.
Usama Rahimoon
[email protected]This recipe is easy to follow and the results are delicious. The chicken was crispy on the outside and tender on the inside. The Parmesan cheese crust added a nice flavor. I served it with a side of roasted vegetables.
ashraf rossouw
[email protected]I've made this recipe several times and it's always a hit. The chicken is always crispy and juicy, and the Parmesan cheese crust is perfectly browned. I usually serve it with a side of pasta or rice.
Raynerd Victor
[email protected]This recipe is a winner! The chicken was cooked to perfection and the Parmesan cheese crust was crispy and delicious. I served it with a side of roasted vegetables and a salad.
Noman Sanghi
[email protected]I made this recipe for my family and they loved it. The chicken was crispy and juicy, and the Parmesan cheese crust was perfectly browned. I served it with a side of roasted vegetables and mashed potatoes.
Tshidiso akho
[email protected]This recipe is a great way to use up leftover chicken. I made it with some leftover rotisserie chicken and it was delicious. The Parmesan cheese crust added a lot of flavor. I will definitely be making this again.
Shekita Day Melgar
[email protected]I've made this recipe several times and it's always a hit. The chicken is always cooked perfectly and the Parmesan cheese crust is crispy and delicious. I usually serve it with a side of pasta or rice.
Sammie H
[email protected]This recipe is easy to follow and the results are delicious. The chicken was crispy on the outside and tender on the inside. The Parmesan cheese crust added a nice flavor. I served it with a side of roasted vegetables.
RAJA JUNAID
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The Parmesan cheese crust was so flavorful and the chicken was cooked perfectly. I will definitely be making this again.
Pieter Jansen
[email protected]This recipe is a keeper! The chicken was cooked to perfection and the Parmesan cheese crust was crispy and delicious. I served it with roasted vegetables and mashed potatoes.
Catelyn Garvey
[email protected]I made this recipe last night and it was a hit! The chicken was so juicy and flavorful, and the Parmesan crust was perfectly crispy. I will definitely be making this again.
Bishal Tamang Official
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken cooks up in no time, and the Parmesan cheese crust adds a delicious flavor. I served it with pasta and a side salad.
Sunny Malik
[email protected]My family loved this recipe! The chicken was crispy on the outside and tender on the inside. The Parmesan cheese crust was the perfect touch. I will definitely be making this again.