Wednesday, March 01, 2006

Parmesan-Crusted Chicken

Another recipe to share from Everyday Food. I chose this one because I already had all the ingredients on hand. I loved the way the cheese made a crispy crust around the chicken. Enjoy!

Parmesan-Crusted Chicken
Serves 4
Prep Time: 35 minutes; Total Time: 35 minutes

4 slices firm white sandwich bread, torn into large pieces
1/2 cup grated Parmesan cheese
2 Tbsp. coarsely chopped fresh parsley
coarse salt and ground pepper
1 large egg, lightly beaten
4 boneless, skinless chicken breast cutlets (4-6 ounces each)
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. cold butter, cut into small pieces

1. In a food processor, pulse bread, Parmesan, parsely, and 1/4 tsp. each salt and pepper until fine crumbs form. Transfer mixture to one shallow bol; place egg in another. (Note: I simply mixed seasoned bread crumbs and cheese in a shallow bowl and skipped the food processor all together.)

2. One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.

3. Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.

4. Wipe skillet clean. Add lemon juice and 1/4 c. water; cook over low heat until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce. (I did not make this sauce, and just served them plain.)


Anonymous said...

Dear Monica:

Your supper looks and sounds delicious! Do you think Dad would like the chicken?

Love, Mom

Monica Wilkinson said...

Well, there is nothing in it he doesn't like - but David wasn't super excited about it. He said it was good - but he didn't love it. Maybe I can make it while you're here and you can see what you think before fixing it for Dad?
Love you, Monica