Rating: 3.15 stars
145 Ratings
  • 5 star values: 18
  • 4 star values: 35
  • 3 star values: 50
  • 2 star values: 35
  • 1 star values: 7

Sprinkle chicken with Parmesan to make a crunchy crust that puts a little twist on your usual chicken. This recipe was contributed by reader Lorraine Radke of Sacramento, California.

Everyday Food, March 2006

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Read the full recipe after the video.

Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Notes

When adding butter to the lemon-Dijon sauce, be sure to stir vigorously with a wooden spoon or a heatproof spatula.

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Reviews (4)

145 Ratings
  • 5 star values: 18
  • 4 star values: 35
  • 3 star values: 50
  • 2 star values: 35
  • 1 star values: 7
Rating: Unrated
09/18/2015
made it as shown and was great... question...said going to make to freeze...freeze before cooking or after? want to make for my granddaughter at college. i make breaded chicken all the time..but never froze it .
Rating: Unrated
03/21/2011
MMmmmmm !! I used パン粉 panko instead of bread crumbs... accompanied with rice and peas steamed together
Rating: Unrated
06/06/2008
I have a recipe similar to this, only you dip the chicken in egg
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Rating: Unrated
06/03/2008
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.