Chicken Cutlets

By GratefulSea

from Tyler Florance, as part of his "Ultimate Chicken Parmigiana" recipe. So yummy I ate one before remembering to take the photo.

Photo is my own.

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried plain bread crumbs
• 1 cup freshly grated Parmesan, plus extra for sprinkling
• 1/2 cup chopped flat-leaf parsley leaves
• 2 teaspoons garlic powder

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.