Chicken Parmesan Cutlets
These three basic components have a MAJOR overall influence. Although theoretically, you could bake the breasts for a more healthful option, we strongly advise frying them instead. That way, you'll get more tasty, crispy golden pieces.
These cutlets are delicious on their own, and we frequently eat them that way. However, it would be negligent of us to fail to mention how delicious they are in a spinach or loaded Cobb salad, as well as in a sandwich (with melty mozzarella and sliced pepperoncini).
Check out all of our skillet chicken recipes for additional simple supper suggestions. And when you make this dish (which I'm sure you will soon enough! ), do comment below and let us know how it turned out. We welcome your feedback.
INGREDIENTS
- 4 chicken breasts, boneless and skinless
- Halal salt
- Black pepper freshly ground
- 3 big, beaten eggs
- All-purpose flour, 1 cup
- 1/4 cup of panko
- Freshly grated Parmesan, 3/4 c.
- 2 teaspoons lemon zest
- Cayenne pepper, half a teaspoon
- Plant-based oil
- Serving slices of lemon
DIRECTIONS
Chicken breasts should be sliced in half crosswise using a sharp knife. Place the halves on a chopping board sandwiched between two sheets of plastic wrap. Chicken should be flattened to a thickness of 14" using a meat tenderizer or rolling pin. Salt and pepper the chicken on both sides.
Put the eggs and the flour in two small basins. Combine panko, Parmesan, lemon zest, and cayenne in a third shallow dish. Add salt and pepper to taste.
Chicken cutlets should be coated by dipping them in flour, eggs, and panko mixture, one at a time.
Two tablespoons of oil should be heated in a big pan over medium heat. Cook the chicken for 2 to 3 minutes on each side, or until it is golden and well-cooked. Add extra oil as necessary as you work in batches necessary.
Lemon wedges are recommended.
Comments
Post a Comment