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Saturday, September 17, 2016

Parmesan Chicken Cutlets

Parmesan Chicken Cutlets

Adapted from Barefoot Contessa, Family Style Cookbook
Serves 6

6 boneless, skinless chicken breast halves
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 extra-large eggs
1 tablespoon water
1 1/4 cup Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
Grapeseed oil

Trim the chicken breasts & remove the tenderloins. Reserve them for another use. Place the chicken between plastic wrap, or inside a resealable plastic bag & pound to a 1/4" thickness.
Combine the flour, salt & pepper on a plate. Beat the eggs with the water & pour onto another plate. Grate the Parmesan cheese & combine with the bread crumbs on a third plate. Coat the chicken breasts on both sides with the flour, then dip into the egg & finally into the bread crumbs. Press down on the chicken slightly, so that the breadcrumbs adhere.
Heat 2-3 tablespoons of the grapeseed oil in a large skillet, over medium low heat. It should be about 1/8" inch deep. When the oil is hot, cook 1-2 chicken breasts at a time for about 4-5 minutes, or until golden brown. Flip & cook an additional 4-5 minutes. Remove from the heat & serve immediately. Or, place on a cooling rack set over a rimmed baking sheet in a 250 degree oven, until ready to serve.

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