Lets face it…Chicken can get kind of boring…. But, these cutlets crusted with panko and parm are anything but boring. They are crunchy and oh so yummy with a squeeze of lemon. Serve with a veggie loaded salad and Tuesday will end tasty.
Parmesan and Panko Crusted Chicken Cutlets
3/4 cup all purpose flour
2 large eggs
1 1/2 cups panko
1/4 cup grated Parmesan
1 Tbsp mustard powder
kosher salt and freshly ground pepper
4 small skinless, boneless chicken cutlets (about 1 1/2 lb total).
8 tbsp olive oil, divided
1 lemon halved
Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl.. Coat with panko mixture, pressing to adhere if necessary.
Heat 6 Tbsp oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remeaining 2 Tbsp oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and seasn with salt. Serve with lemon. xo