Parmesan-Crusted Chicken Cutlets Recipe

Name: Parmesan-Crusted Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts (8 ounces each tenderloins removed, breasts trimmed of excess fat and halved horizontally); 1/2 teaspoon salt & fresh ground pepper; 1/4 cup unbleached all-purpose flour, plus; 1 tablespoon unbleached all-purpose flour; 1/2 ounce grated parmesan cheese (about 1/4 cup, see note above); 3 large egg whites; 2 tablespoons minced fresh chives (optional); 6 ounces shredded parmesan cheese, see note above (about 2 cups); 4 teaspoons olive oil; 1 lemon, cut into wedges

Servings: persons

2 boneless skinless chicken breasts (8 ounces each tenderloins removed, breasts trimmed of excess fat and halved horizontally)
1/2 teaspoon salt & fresh ground pepper
1/4 cup unbleached all-purpose flour, plus
1 tablespoon unbleached all-purpose flour
1/2 ounce grated parmesan cheese (about 1/4 cup, see note above)
3 large egg whites
2 tablespoons minced fresh chives (optional)
6 ounces shredded parmesan cheese, see note above (about 2 cups)
4 teaspoons olive oil
1 lemon, cut into wedges

1
Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
2
Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
3
Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
4
Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets.
5
Serve immediately with lemon wedges.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 boneless skinless chicken breasts (8 ounces each tenderloins removed, breasts trimmed of excess fat and halved horizontally), 1/2 teaspoon salt & fresh ground pepper, 1/4 cup unbleached all-purpose flour, plus, 1 tablespoon unbleached all-purpose flour, and more.

Yes, Parmesan-Crusted Chicken Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan-Crusted Chicken Cutlets

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