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Crispy Parmesan Chicken Cutlets

From

December/January 2009

Crispy Parmesan Chicken Cutlets

Grated Parmesan cheese, mixed with pepper and some flour, proved to be a flavorful coating and created a nice crunchy crust for our Crispy Parmesan Chicken Cutlets. We modified the classic three-step breading method here to ensure the coating stuck fast and cooked up crisp. We dipped each cutlet first in flour, then egg followed by the Parmesan mixture, then returned the cutlet to the flour. We pressed down on the cutlet in the final flour step to make the coating adhere firmly.

To keep the cooked cutlets warm while the remaining cutlets brown, we stuck the finished cutlets in a gently preheated (200 degree) oven until ready to serve.

Serves 4

For the best texture, shred the Parmesan on the large holes of a box grater. This recipe works best with chicken cutlets that are no more than ¼ inch thick. If your cutlets are thicker, pound them to ¼-inch thickness before cooking.

Ingredients

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