Parmesan-crusted chicken cutlets
Votes: 4
Time: 30 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
These Parmesan-crusted chicken cutlets deliver perfect flavor with minimal effort. The chicken fillets are pounded with a mallet, then dredged in flour, then dipped in an egg mixture, then rolled in a mixture of breadcrumbs and grated Parmesan cheese. This breading is incredibly crispy after frying, adheres tightly to the meat, and doesn't fall off in chunks. And underneath, you'll find tender, juicy chicken. For even more flavor, fry the cutlets in butter, adding a little olive oil to prevent burning. Serve these delicious cheese-crusted cutlets with a light garnish of fresh salad greens in a lemon vinaigrette.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken cutlets
- 4-6 boneless, skinless chicken breasts
- 1 cup flour
- 1 teaspoon coarse salt
- 0.5 tsp ground black pepper
- 2 large eggs
- 1 tbsp. water
- 1 and 1/4 cups seasoned breadcrumbs
- 0.5 cup grated Parmesan + extra for serving
- Butter
- Salad greens for 6 servings, washed and dried
- 1 serving lemon vinaigrette, recipe below
Lemon Vinaigrette
- 1/4 cup lemon juice (from 2 lemons)
- 0.5 cups of quality olive oil
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
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Recipes with similar ingredients: chicken breasts, flour, eggs, breadcrumbs, Parmesan cheese, butter, lemon juice
Cooking the dish according to the recipe:
- Beat the chicken breasts to a thickness of 0.5 cm. You can use a special hammer or a rolling pin.
- Mix flour, salt, and black pepper on a plate. In another bowl, beat the eggs with 1 tablespoon of water. In a third bowl, mix breadcrumbs and 0.5 cups of grated Parmesan cheese. Dredge the chicken cutlets on both sides in the flour mixture, then dip them in the egg mixture and roll them in the breadcrumb mixture, pressing gently to coat both sides of each piece.
- In a large skillet, heat 1 tablespoon (15 g) butter and 1 tablespoon (15 g) olive oil and fry 2-3 chicken breasts at a time over medium-low heat for 2-3 minutes per side, or until cooked through. Add more olive oil and butter and fry the remaining chicken breasts. Toss the salad greens with the vinaigrette. Place a mound of lettuce on top of each hot chicken cutlet. Serve garnished with grated Parmesan cheese.
Lemon Vinaigrette Dressing:
In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
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