Parmesan-Crusted Chicken
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- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 4
Ingredients
- 4 slices firm white sandwich bread, torn into large pieces
- 1/2 cup grated Parmesan cheese
- 2 tablespoons coarsely chopped fresh parsley
- Coarse salt and ground pepper
- 1 large egg, lightly beaten
- 4 boneless, skinless chicken breast cutlets (4 to 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons cold butter, cut into small pieces
Directions
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In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one
shallow bowl; place egg in another. -
One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture.
Press on crumbs firmly. -
Heat 1 tablespoon 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 to 3 minutes per side.
-
Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.
Cook's Note
When adding butter to the lemon-Dijon sauce, be sure to stir vigorously with a wooden spoon or a heatproof spatula.
MMmmmmm !! I used パン粉 panko instead of bread crumbs... accompanied with rice and peas steamed together
I have a recipe similar to this, only you dip the chicken in egg
May I suggest in order to "lighten" the calories, then you use an egg subsittute, like egg beaters or egg whites, Also, if you're just looking for butter flavor, why not add two or three sprays of the I can't believe it's butter sustitute. It really tastes like real butter. Cathy Mac.