Snappy Parmesan And Pepper Chicken Cutlets Recipes

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SNAPPY PARMESAN AND PEPPER CHICKEN CUTLETS



Snappy Parmesan and Pepper Chicken Cutlets image

Make and share this Snappy Parmesan and Pepper Chicken Cutlets recipe from Food.com.

Provided by Carrlin

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup freshly grated parmesan cheese
1/2 cup finely minced fresh parsley
1 1/2 teaspoons freshly grated pepper
1 lb boneless skinless chicken breast, each cut into two pieces
1 tablespoon olive oil
1 cup dry white wine

Steps:

  • Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4 inch thickness. Remove plastic wrap; springke one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
  • Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices. Or serve the pan juices over rice.

Nutrition Facts : Calories 320.1, Fat 13.6, SaturatedFat 5.5, Cholesterol 94.6, Sodium 521.3, Carbohydrate 3.6, Fiber 0.5, Sugar 0.9, Protein 34.1

PARMESAN CHICKEN CUTLETS



Parmesan Chicken Cutlets image

Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Kid-Friendly     Quick & Easy     Dinner     Parmesan     Breadcrumbs     Bon Appétit     Sugar Conscious     Cheese Week     Small Plates

Yield Serves 4

Number Of Ingredients 9

3/4 cup all-purpose flour
2 large eggs
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup grated Parmesan
1 tablespoon mustard powder
Kosher salt, freshly ground pepper
4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
8 tablespoons olive oil, divided
1 lemon, halved

Steps:

  • Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  • Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
  • Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

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