Wednesday, March 01, 2006
Another recipe to share from Everyday Food. I chose this one because I already had all the ingredients on hand. I loved the way the cheese made a crispy crust around the chicken. Enjoy!
Prep Time: 35 minutes; Total Time: 35 minutes
4 slices firm white sandwich bread, torn into large pieces
1/2 cup grated Parmesan cheese
2 Tbsp. coarsely chopped fresh parsley
coarse salt and ground pepper
1 large egg, lightly beaten
4 boneless, skinless chicken breast cutlets (4-6 ounces each)
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. cold butter, cut into small pieces
1. In a food processor, pulse bread, Parmesan, parsely, and 1/4 tsp. each salt and pepper until fine crumbs form. Transfer mixture to one shallow bol; place egg in another. (Note: I simply mixed seasoned bread crumbs and cheese in a shallow bowl and skipped the food processor all together.)
2. One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
3. Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
4. Wipe skillet clean. Add lemon juice and 1/4 c. water; cook over low heat until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce. (I did not make this sauce, and just served them plain.)