Parmesan Chicken Cutlets

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 full breast (both fillets) or 1.16kg

• 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

  Salted

  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 thickness (1/4-inch thickness works best).
2. Set up three dinner plates or shallow bowls for the coating breading process. On the first, combine flour, salt, and pepper together. On the second, beat the eggs and water. On the third, combine the bread crumbs and parmesan cheese.
3. Coat the chicken breasts on both sides in the flour mixture. Then dip the chicken (both sides again) in the egg mixture. Finally, dredge both sides of the chicken in the breadcrumb mixture until completely coated.
4. In a frying pan, over medium-high heat melt one tablespoon of butter and one tablespoon of olive oil and cook 2 of the chicken breasts on medium heat until cooked through (2-3 minutes on each side for a thinly pounded breast; 3-4 minutes on each side if you've left the breasts thicker.) Cook the remaining breasts using the remaining butter and olive oil.
5. Recipe inspired by: https://www.afamilyfeast.com/?s=parmesan+chicken+cutlets

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