Why this recipe works: To create a crisp coating that stays put, dredge the cutlets in flour, then dip them in beaten eggs, dredge them in Parmesan cheese enriched with black pepper, and finally more flour, which keeps the cheese in place. Make sure your oil is very hot: if the oil is too cool, the cutlets will become greasy and won’t properly crisp.
1/2 cup + 1 Tablespoon all-purpose flour
3 large eggs
2 1/4 cups shredded Parmesan cheese (see note at the bottom)
2 teaspoons black pepper
4 thin-cut boneless, skin-less chicken cutlets (breast work the best)
1/4 cup vegetable oil
1. Adjust oven rack to middle position and heat oven to 200º. Place 1/2 cup flour in a shallow dish. Beat eggs in second shallow dish. Combine Parmesan, pepper and remaining flour in a third shallow dish.
2. Pat chicken dry with paper towels. One at a time, coat cutlets lightly with first dish of flour, gently shake off excess, then dip in egg mixture; then, dredge in Parmesan mixture; finally return to original flour, pressing to adhere.
3. Heat 2 tablespoons oil in large non-stick skillet over medium heat until just smoking. Cook half the cutlets until golden brown, 2 – 3 minutes per side. Drain on cooling rack, placed in a rimmed baking sheet. Place baking sheet in oven to keep warm, while other cutlets are cooking. Add vegetable oil if necessary.
NOTE: for the best texture, shred the Parmesan on the large holes of a box grater. This recipe works best with chicken cutlets that are no more than 1/4″ thick. If your cutlets are thicker, pound them to 1/4″ thickness before cooking. I just place cutlets between 2 sheets of plastic wrap, then use a smooth meat tenderizer – for easy clean up.
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES SERVES: 4
Recipe courtesy of Cook’s Country…
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