Parmesan Chicken Cutlets
Crispy, pan-fried chicken cutlets are basically a grown-up version of chicken nuggets.
Made with just a handful of pantry ingredients, this dinner winner comes together in less than 30 minutes, and only uses one pan.
TRY OTHER CHICKEN RECIPES
DIRECTIONS ON HOW TO MAKE PARMESAN CHICKEN CUTLETS
Cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board.
Using a rolling pin, flatten chicken to ¼” thickness. Season chicken on both sides with salt and pepper.
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.
Dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat.
In a large skillet over medium heat, heat 2 tablespoons oil.
Add chicken and cook until golden and cooked through for about 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Serve with lemon wedges.
Make ahead: The chicken can be pounded, breaded, and refrigerated uncovered up to 4 hours before frying.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv