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…
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Simple Baked Bone-In Chicken Breast
If you can find a pack of (2) bone-in, skin-on split chicken breast, this is an excellent meal for two, using pantry staples. PREP TIME: 10 MINUTES COOK TIME: 45-50 MINUTES Pat with paper towels your (2) bone-in, skin-on split chicken breast In a small saucepan, melt 3 T. unsalted butter. Once melted, add the following to the butter; 2 T. honey; 2 T. mustard; 2 t. Italian seasonings (you can use dried oregano & dried basil if you prefer); 1 T. ground mustard; 1 t. garlic powder. Mix with melted butter. Using your fingers, gently loosen the skin from the breast meat. Spread your butter mixture all over each…
