Sunday, August 11, 2013

Herbed Chicken Cutlets with Panko and Parmesan




Serves 2





•             1 cup panko crumbs (Breadcrumbs) (or your choice)

•             1 tablespoon chopped assorted fresh herbs (parsley, thyme, rosemary)

•             1/3 cup grated parmesan

•             Salt and pepper

•             2 eggs

•             1/2 cup flour

•             3 tablespoons vegetable oil

•             1 tablespoon butter

•             2 boneless skinless chicken breasts, pounded to about 1/4 inch thick






In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan and salt and pepper to taste.


In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork.


In a third bowl, stir together the flour and a large pinch each of salt and pepper.


Line a baking sheet with a double layer of paper towels.


Heat the oil in a large, heavy skillet (I like to use cast iron for this) over a medium-high flame.


Add the butter.


In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess.


Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere.


Set on a plate and repeat with the other chicken breast.


When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side.


Cook for 2 to 3 minutes, until the bottom is golden brown and crispy.


Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned.


Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so.


Serve immediately, ideally with mashed potatoes and something green.


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