- 2 large eggs
- 1 tablespoon Dijon mustard (optional)
- 2 1/4 cups (9 ounces) finely grated Parmesan cheese
- 1 cup dried bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 to 1 1/2 pounds chicken cutlets
- 6 tablespoons olive oil
- 1 head Boston or butter lettuce
- 1 lemon, cut into wedges
In a shallow bowl, whisk together the eggs and mustard (if using). In a separate bowl, combine 2 cups of the Parmesan, the bread crumbs, salt, and pepper. Rinse the chicken and pat it dry with paper towels. Dip one of the cutlets into the egg mixture, allowing any excess to drip off, then coat it in the bread-crumb mixture. Transfer to a plate. Repeat with the remaining chicken, batter, and bread-crumb mixture. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Carefully wipe out the skillet, add 2 more tablespoons of the oil, and repeat with the remaining cutlets. Divide the cutlets and lettuce leaves among individual plates. Drizzle the lettuce with the remaining oil and sprinkle with the remaining Parmesan.
Serve the lemon wedges on the side.
If you’d rather not spend the extra money for thin cutlets, you can substitute chicken breasts as long as you flatten them to an even thinness. Place them in between 2 pieces of plastic wrap and roll or pound them using a rolling pin, a meat pounder, a heavy skillet, or even a wine bottle.