Name: Crispy Parmesan Chicken Cutlets
Total time: 30 min
Ingredients: 1/2 cup plus 1 tablespoon all-purpose flour; 3 large eggs; 2 1/4 cups Parmesan cheese , shredded; 2 teaspoons pepper; 6 boneless, skinless chicken cutlets , thin-cut (about 1 1/4 pounds; see note); 1/4 cup vegetable oil

Why This Recipe Works

Grated Parmesan cheese, mixed with pepper and some flour, proved to be a flavorful coating and created a nice crunchy crust for our Crispy Parmesan Chicken Cutlets. We modified the classic three-step breading method here to ensure the coating stuck fast and cooked up crisp. We dipped each cutlet first in flour, then egg followed by the Parmesan mixture, then returned the cutlet to the flour. We pressed down on the cutlet in the final flour step to make the coating adhere firmly.

To keep the cooked cutlets warm while the remaining cutlets brown, we stuck the finished cutlets in a gently preheated (200 degree) oven until ready to serve.

Before You Begin

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 ¼ inch thick. If your cutlets are thicker, pound them to ¼-inch thickness before cooking.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Place ½ cup flour in shallow dish. Beat eggs in second shallow dish. Combine Parmesan, pepper, and remaining flour in third shallow dish.

Pat chicken dry with paper towels. One at a time, coat cutlets lightly with flour, dip in egg mixture, dredge in Parmesan mixture, and return to flour, pressing to adhere.

Heat 2 tablespoons oil in large nonstick skillet over medium heat until just smoking. Cook half of cutlets until golden brown, 2 to 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets. Serve.