Crispy Parmesan-Panko Crusted Chicken Cutlets |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb Ingredients:
1/2 cup flour |
1/4-1/2 teaspoon dry mustard, to taste |
1/4 teaspoon salt (to taste) |
1/4 teaspoon black pepper (to taste) |
2 eggs |
1 cup panko breadcrumbs |
1/4 cup grated parmesan cheese |
2 tablespoons butter |
2 tablespoons olive oil |
2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat) |
1/2 cup dijon mustard |
2 tablespoons honey |
Directions:
1. Combine the flour, dry mustard, salt, and pepper in a shallow dish.
2. Beat the eggs in a separate shallow bowl.
3. Combine the panko and Parmesan cheese in another shallow dish.
4. Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
5. When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
6. About 3-4 chicken cutlets should fit in the pan at the same time.
7. After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
8. After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
9. Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
10. Remove the cooked chicken to a paper towel-lined plate.
11. While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
12. Serve the chicken with the honey mustard sauce for dipping.
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