Parmesan Chicken Cutlets

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• 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, plain

  1 ¼ cup or 135g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Trim chicken breasts and pound or butterfly to an even 1/4-inch thickness for quick, even cooking.
2. Set up three shallow dishes: mix flour with salt and pepper in the first; whisk eggs with water in the second; combine breadcrumbs with grated Parmesan in the third.
3. Working one piece at a time, coat chicken in the flour mixture (shake off excess), dip in the egg, then press into the breadcrumb-Parmesan mixture to fully cover.
4. Heat 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Cook two cutlets until golden and cooked through, about 2–3 minutes per side. Drain briefly on a rack or paper towel.
5. Repeat with the remaining butter, oil, and cutlets. Serve immediately with lemon wedges or a simple salad, if desired.