Garlic Parmesan Crusted Chicken Cutlets with Lemon

• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 tablespoons olive oil
• 1 lemon, cut into wedges

Steps

1. 1 Preheat oven to 200°F to keep cooked chicken warm.
2. 2 In a shallow dish, mix Parmesan, flour, garlic powder, salt, and pepper.
3. 3 Dip each chicken cutlet into beaten eggs, then coat with Parmesan mixture.
4. 4 Heat olive oil in a large skillet over medium-high heat.
5. 5 Cook chicken for 4-5 minutes per side, until golden brown and cooked through.
6. 6 Transfer to a baking sheet and keep warm in the oven.
7. 7 Serve with lemon wedges on the side.

Equipment

• Skillet
• Baking sheet

Variations

• Add a splash of white wine to the skillet for a flavorful deglaze sauce.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute eggs with flax eggs for a vegan twist.

Pairings

• Pairs well with a crisp Chardonnay or a light Pinot Grigio.

Nutrition

Tips

• For extra crispiness, ensure the chicken is patted dry before coating.
• If you prefer a lighter crust, use panko breadcrumbs instead of Parmesan.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.

FAQ