- 2
Ingredients
- 1/4 cup all-purpose flour
- 1 large egg or equivalent
- 1/2 cup panko
- 2 tablespoons (10 grams) grated Parmesan
- 1/2 tablespoon mustard powder
- Kosher salt, freshly ground pepper
- 6 - 7 ounces skinless, boneless chicken cutlets, pounded to 1/4" thickness (alternately, use fingers)
- 1 tablespoon olive oil
- lemon wedges, for serving
Preparation
Step 1
*Place* flour in a shallow bowl. *Beat* egg in a second shallow bowl. *Combine* panko, parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
*Season* chicken with salt and pepper, then dredge in flour, shaking off any excess.
*Transfer* to bowl with beaten egg and turn to coat. *Lift* from bowl, allowing excess to drip back into bowl. *Coat* with panko mixture pressing to adhere. *Lay* on a rack over a baking dish and refrigerate for a few hours until ready to cook.
*Heat* oil in a large heavy skillet over medium-high heat (medium-low if using cast iron). *Cook* chickent until golden brown and cooked through, about 4 minutes per side. *Transfer* to a paper towel-lined plate and season with salt. *Serve* with lemon wedges.
Amount Per Serving
Calories 238.7
Total Fat 10.6 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 101.5 mg
Sodium 98.5 mg
Potassium 12.5 mg
Total Carbohydrate 11.5 g
Dietary Fiber 1.0 g
Sugars 0.5 g
Protein 25.5 g