Adapted from Ina Garten
This is a terrific and quick chicken dish. Using cutlets makes it fast to prepare and cook. I have made many different Parmesan Chicken recipes, and I am sure many of you have as well. I prefer this method because it is fast and you don’t use much oil or butter. The chicken always comes out very moist and succulent.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 egg (lightly beaten with a splash of milk)
- flour for dredging
- 4 chicken cutlets
- 1 cup seasoned bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- chopped parsley
Prepare three shallow dishes or trays by placing the flour in one, egg with a splash of milk in the next, and combine breadcrumbs and Parmesan cheese in the last one.
Dredge chicken in flour. Dip in egg mixture.
Coat cutlets in breadcrumb mixture. Place chicken in refrigerator for 15-20 minutes to set coating.
Heat oil and butter in large non-stick skillet over medium high heat.
Carefully place cutlets in skillet and cook for 3-5 minutes until golden brown.
Turn over and cook another 4-6 minutes until fully cooked and golden brown.
Remove and sprinkle with chopped parsley if desired. Serve with Creamy Parmesan Orzo (recipe below) or your favorite pasta dish.