*PARMESAN CHICKEN CUTLETS
- see below
Put flour for dredging on plate. Beat 2 large eggs and put on other plate. Combine 1 1/2 c panko and 1/4 c grated parmesan cheese and put on other plate. Seeason chicken cutlets, which have been pounded thin, with salt and pepper. Dredge in flour, then egg, then panko and press to adhere. heat 6 tbsp olive oil in pan, cook cutlets approx 4 min per side, when done top with salt and serve with lemon. WE TRIED THESE 2/13 AND THEY WERE VERY GOOD, BETTER THAN OTHERS I HVAE TRIED.