Parmesan-Crusted Chicken Cutlets

Ingredients

2 (8-ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed
1⁄4 cup plus 1 tablespoon all-purpose flour
6-1⁄2 ounces Parmesan cheese, 1⁄2 ounce grated fine (1⁄4 cup) and 6 ounces grated coarse (2 cups)
3 large egg whites
2 tablespoons minced fresh chives (optional)
Salt and pepper
4 teaspoons olive oil
Lemon wedges

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to even 1⁄4-inch thickness with meat pounder.
Combine 1⁄4 cup flour and finely grated Parmesan in shallow dish or pie plate. Lightly beat egg whites and chives, if using, together until slightly foamy in second dish. Combine 2 cups coarsely grated Parmesan and remaining 1 tablespoon flour in third dish.
Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in flour mixture, shaking off excess, then coat with egg white mixture, allowing excess to drip off. Coat all sides of cutlet with coarsely grated Parmesan mixture, pressing gently so that cheese adheres; transfer to prepared wire rack.
Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and cook until golden brown on first side, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Flip cutlets, reduce heat to medium, and continue to cook until lightly browned on second side, about 2 minutes longer. Transfer cutlets to clean wire rack set in baking sheet and keep warm in oven. Wipe out skillet with paper towels. Repeat with remaining 2 teaspoons oil and remaining 2 cutlets. Serve immediately with lemon wedges.

Parmesan-Crusted Chicken Cutlets

Ingredients

Instructions

Tags

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