Parmigiano Reggiano chicken cutlets from Josée di Stasio
Prep Time
Cooking Mode
2 boneless chicken breasts, about 600 g (1 ¼ lb.) lb boneless chicken breasts about 600 g (1 1/4 lb.)
To taste salt
To taste freshly ground pepper
5 mL (1 tsp.) tsp herbes de Provence ou dried oregano
125 mL (½ cup) cup flour
2 eggs, whisked
125 mL (½ cup) cup grated Parmesan
60 mL (¼ cup) cup olive oil
1 lemon, quartered
1 pack asparagus
142 g oz Spring Mix
To taste cherry tomatoes
2 boneless chicken breasts, about 600 g (1 ¼ lb.) lb boneless chicken breasts about 600 g (1 1/4 lb.)
To taste salt
To taste freshly ground pepper
5 mL (1 tsp.) tsp herbes de Provence ou dried oregano
125 mL (½ cup) cup flour
2 eggs, whisked
125 mL (½ cup) cup grated Parmesan
60 mL (¼ cup) cup olive oil
1 lemon, quartered
1 pack asparagus
142 g oz Spring Mix
To taste cherry tomatoes
Directions
1Slice each chicken breast horizontally into 2 or 3 cutlets, holding your knife parallel to the cutting board.
2Flatten each cutlet between two pieces of plastic wrap using a meat tenderizer or rolling pin.
3Season cutlets on both sides with salt, pepper, and herbes de Provence. Place flour, eggs, and Parmesan on three separate dishes.
4Coat each cutlet with flour, shaking off any excess. Then coat in whisked eggs and drain carefully. Finish by coating cutlets in Parmesan.
5Fry cutlets in olive oil over medium-high heat for 1 to 2 minutes per side until golden.
6Fry in batches. Add oil as needed. When cooked, place on a dish lined with a paper towel.
7Serve cutlets with a lemon quarter and a mixed salad or your choice of green vegetable.
8For perfectly fried cutlets, make sure heat isn’t too high since they burn quickly. To keep cutlets warm for a few minutes, place on a baking sheet over low heat. Make sure not to leave them over heat for too long so they don’t dry up.
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