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2 large eggs
1 tablespoon Dijon mustard (optional)
2 1/4 cups (9 ounces) finely grated Parmesan
1 cup dried bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 to 1 1/2 pounds chicken cutlets
6 tablespoons olive oil
1 head Boston or butter lettuce
1 lemon, cut into wedges
|In a shallow bowl, whisk together the eggs and mustard (if using). In a separate bowl, combine 2 cups of the
Parmesan, the bread crumbs, salt and pepper. Rinse the chicken and pat it dry with paper towels. Dip one of the
cutlets into the egg mixture, allowing any excess to drip off, then coat it in the bread-crumb mixture. Transfer
to a plate. Repeat with the remaining chicken, batter, and bread-crumb mixture. Heat 2 tablespoons of the oil in
a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked
through, 3 to 5 minutes per side. Transfer to a plate. Carefully wipe out the skillet, add 2 more tablespoons of
the oil, and repeat with the remaining cutlets. Divide the cutlets and lettuce leaves among individual plates.
Drizzle the lettuce with the remaining oil and sprinkle with the remaining Parmesan. Serve the lemon wedges on the
Omit the lettuce and lemon. Transfer the uncooked Parmesan-crusted chicken cutlets to a large resealable bag,
separating the pieces with a piece of wax or parchment paper. Store for up to 3 months.
Thaw overnight in the refrigerator. Cook according to the recipe. Serve with the lettuce and lemon.
NUTRITION PER SERVING
CALORIES 655 (56% from fat); FAT 41g (sat 4g); PROTEIN 64g; CHOLESTEROL 178mg; SODIUM 1324mg; FIBER 1g; CARBOHYDRATE 178g