IE 11 is not supported. For an optimal experience visit our site on another browser.

Parmesan-Crusted Chicken Cutlets

SERVINGS
Makes 4 servings
RATE THIS RECIPE
(0)
SERVINGS
Makes 4 servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 large eggs
  • 1 tablespoon dijon mustard (optional)
  • 2 1/4 cup finely grated parmesan cheese
  • 1 cup dried bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound chicken cutlets
  • 6 tablespoon olive oil
  • 1 head boston or butter lettuce
  • 1 head lemon, cut into wedges
  • Chef notes

    It’s your third time scavenging through the fridge, the freezer, and the cabinets, helplessly hoping that something will materialize for dinner and spare you a trip to the store. Yet all you’ve turned up is a box of pasta, a stray jalapeno, and one-sixteenth of a bag of frozen peas. Not exactly the makings of a proper meal — or so it would appear. Next time you need to conjure something out of nothing, take a quick inventory of the recipes on the following pages [of “Real Simple: Meals Made Easy”]. Then check the pantry again. Dinner is in there, if you know where to look.Hands-on time: 20 minutesTotal time: 30 minutes

    Preparation

    Baking Directions:

    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.

    Serving Directions:

    Serve the lemon wedges on the side.

    Tips:

    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.

    Recipe Tags