Recipe: Parmesan-crusted chicken, adapted from "Real Simple Meals Made Easy"
My biggest food victories come when I can cook the same food for both grown-ups and kids. This recipe is one of those victories. I originally sold it as "just like homemade chicken nuggets" to the younger member of the family, and "it's just like chicken Parmesan" to the grown-ups.
- 3 large eggs
- 1 tablespoon Dijon mustard
- 2 cups finely grated Parmesan
- 1 cup bread crumbs (panko works well)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 to 1 1/2 pounds chicken cutlets (or chicken breasts pounded thin)
- 4 tablespoons olive oil
- 1 lemon, cut into wedges
1. In a shallow bowl, whisk together the eggs and mustard. In a separate bowl, combine the Parmesan, bread crumbs, salt and pepper.
2. Dip one of the cutlets into the egg mixture, allowing any extra to drip off, then coat in the bread crumb mixture. Transfer to a plate. Repeat with the remaining chicken, batter, and bread crumb mixture.
3. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add half of the coated cutlets. Cook, turning once, until browned and cooked through, about 3 to 5 minutes per side. Transfer to a plate.
4. Carefully wipe out the skillet, add the remaining 2 tablespoons of olive oil, and repeat with the remaining chicken cutlets.
5. Serve with lemon wedges
This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on Sept. 30, 2010.