Parmesan-Crusted Chicken with Dipping Sauce

By lindybug

Ingredients

• 4 slices firm sandwich bread, torn into large pieces
• 1/2 cup grated Parmesan cheese
• 2 Tbsp coarsely chopped fresh parsley
• Coarse salt and ground pepper
• 1 large egg, lightly beaten
• 4 boneless, skinless chicken breast cutlets (4-6 oz each)
• 2 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 2 Tbsp cold butter, cut into small pieces

Preparation

Step 1

1. In a food processor, pulse bread, Parmesan, parsley and 1/4 tsp each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.

2. One at a time, dip each chicken cutlet into egg; let excess drip off, then dipi into breadcrumb mixture. Press on crumbs firmly.

3. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through 2-3 min per side.

4. Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 min. Add mustard. Remove pan from heat and stir in butter until combined. Serve cutlets with sauce.