Parmesan-breaded Chicken Cutlets
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut crosswise
½ t. salt
½ t. ground black pepper
1 T. chopped fresh rosemary
3 slices bread, torn up
3 T. grated Parmesan cheese
2 large eggs
¼ cup AP flour
3 T. EV olive oil
Lemon wedges
Method:
- Roll out chicken breasts into 1/4” thick pieces. In food processor, finely chop bread, rosemary, and cheese.
- Heat a heavy skillet w/ olive oil on med-high heat. Dredge chicken in flour, then egg mixture, then breadcrumb mixture.
- Repeat w/ remaining cutlets. When oil is hot, cook chicken until nicely browned, then flip over for 2-3 min.