Parmesan Chicken Cutlets
Parmesan Chicken Cutlets might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 679 calories, 47g of protein, and 38g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up chicken cutlets, eggs, kosher salt, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
Place flour in a shallow bowl. Beat eggs ina second shallow bowl.
Combine panko,Parmesan, and mustard powder in a thirdshallow bowl and season mixture with saltand pepper.
Season chicken with salt and pepper,then dredge in flour, shaking off any excess.
Transfer to bowl with beaten egg and turn tocoat. Lift from bowl, allowing excess to dripback into bowl. Coat with panko mixture,pressing to adhere. DO AHEAD: Chickencan be breaded 3 months in advance.
Placebetween pieces of freezer paper or waxedpaper and freeze in resealable freezer bags.Thaw before continuing.
Heat 6 tablespoons oil in a large heavy skilletor a cast-iron skillet over medium-highheat. Working in 2 batches, cook cutlets,adding remaining 2 tablespoons oil to pan betweenbatches, until golden brown and cookedthrough, about 4 minutes per side.
Transfercutlets to a paper towel-lined plate andseason with salt.