Parmesan Chicken Cutlets

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 breast fillet or 944g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Water

  Plain, clean water

  2 tbsp or 30g

• Bread crumbs

  Dry, grated, seasoned

  1 ¼ cup or 150g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Pound or butterfly the chicken breasts until they are an even 1/4-inch thickness.
2. Prepare three shallow bowls: one with flour, salt, and pepper; another with beaten eggs and water; and the third with breadcrumbs and Parmesan cheese.
3. Coat the chicken in the flour mixture, then dip in the egg mixture, and finally coat with the breadcrumb mixture.
4. In a frying pan over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil and cook 2 chicken breasts for 2-3 minutes on each side until cooked through. Repeat with remaining butter, oil, and chicken.

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