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Ingredients
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt, freshly ground pepper
- 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
- 8 tablespoons olive oil, divided
- 1 lemon, halved
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Place flour in a shallow bowl. Beat eggs 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. DO AHEAD: Chicken
can be breaded 3 months in advance. Place
between pieces of freezer paper or waxed
paper and freeze in resealable freezer bags.
Thaw before continuing.
Heat 6 tablespoons oil in a large heavy skillet
or a cast-iron skillet over medium-high
heat. Working in 2 batches, cook cutlets,
adding remaining 2 tablespoons oil to pan between
batches, until golden brown and cooked
through, about 4 minutes per side. Transfer
cutlets to a paper towel-lined plate and
season with salt. Serve with lemon.
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