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parmesan chicken cutlets

serves 4
by Nancy

Ingredients

  • 2 large eggs
  • 1½ cups panko
  • ¼ cup grated parmesan
  • 1 tablespoon mustard powder
  • kosher salt and freshly ground black pepper
  • 4 small skinless boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
  • 8 tablespoon olive oil divided
  • 1 lemon halved

Instructions

  1. beat eggs in a shallow bowl.
  2. combine panko, parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  3. season chicken with salt and pepper
  4. transfer to bowl with beaten egg and turn to coat.
  5. lift from bowl, allowing excess to drip back into bowl.
  6. coat with panko mixture, pressing to adhere.
  7. heat 6 tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat.
  8. working in 2 batches, cook cutlets, adding remaining 2 tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side.
  9. transfer cutlets to a paper towel–lined plate and season with salt.
  10. serve with lemon.