it’s summer and nobody really want to crank up the oven to braise or roast dinner, these stovetop chicken cutlets tick off all the right boxes: quick, easy, kid-friendly and versatile.
I paired these with a butter and parmesan pasta and broccoli dish and plan on using the leftovers in a veggie-filled wrap.
Parmesan Chicken Cutlets
(adapted from bon appetit)
¾ cup all-purpose flour
2 large eggs
1½ cups panko (Japanese breadcrumbs)
¼ cup grated Parmesan
1 tablespoon mustard powder
Kosher salt and freshly ground black pepper
4 small skinless, boneless chicken breasts pounded to ¼” thickness
8 tablespoon olive oil, divided
1 lemon, halved
Place flour in a shallow bowl and season with salt & pepper. Beat eggs in a second shallow bowl. Combine panko, parmesan, and mustard powder in a third shallow bowl.
Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
In a large heavy bottomed skillet, heat oil over medium heat. Working in batches, cook cutlets until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to wire rack and season with salt. Serve with lemon.