I like chicken cooked any ol’ way. But, my brother?…not so much. UNLESS, I make him these here Parmesan-Asiago Chicken Cutlets. Honey, he’d eat the whole batch if I let him! And, since he’s such a picky eater, I’m happy to let him eat every last one of ‘em! I say, “Go for it!” YUM!
Parmesan-Asiago Chicken Cutlets
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
PREP TIME
20 mins
COOK TIME
12 mins
TOTAL TIME
32 mins
INGREDIENTS
4 chicken breasts (boneless and skinless & pounded to ¼ inch thickness)
¾ cup unbleached flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne
2 large eggs
1 tablespoon water
1 ½ cups Panko bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup Asiago cheese (grated)
1 tablespoon lemon zest
1 teaspoon mustard powder
4 tablespoons butter
2 tablespoons olive oil
Lemon wedges for serving
INSTRUCTIONS
Git yourself a big quart-sized ziplock baggie (or just some plastic wrap and fold over each breast) ‘cause we’re gonna pound them chicken breasts down to ¼ inch before dregging and fryin’ up.
Place the chicken breasts (2 at a time) into the baggies and pound with a mallet down to about ¼ inch each. Just keep turning the bag with the cutlet in it until you reach the desired size.
Once the cutlets are pounded down, git yourself 3 pans or large bowls.
In the first pan, place the flour. In the second pan, add the egg and water and beat the eggs and water until blended. In the last pan, mix together the Panko breadcrumbs, the grated Parmesan and Asiago cheese, lemon zest and mustard powder.
Lay out your 3 pans of the flour, the egg mixture and the breadcrumbs out on the counter and git ready to dip.
Git your skillet out and place it over a medium heat. Add 1 tablespoon of the olive oil and 2 tablespoons of the butter into the skillet.
While the butter is melting, you can season your chicken with salt, pepper and cayenne pepper.
Once the butter is all frothy, now comes the dippin’ and dunkin’ process. First, dredge the seasoned cutlets in the flour. Shake off any excess.
Then, dip the floured chicken in the egg mixture and let any excess egg drip back into the bowl. Last, coat the floured, egged-up chicken with the Panko breadcrumb mixture. Be sure and press the breadcrumbs into the chicken so they adhere to the cutlet.
Now, once the butter is all frothy, place the battered chicken cutlet into the skillet. I only cook 2 at a time so they’ll cook evenly.
Cook for about 4 minutes on each side until nicely browned. Then, transfer the first two cutlets onto some paper towel or a rack in a pan. You can now cook the next two cutlets with the remaining tablespoons of butter and olive oil as needed.
When you’re done cooking the chicken cutlets, give them as quick squeeze of fresh lemon juice and serve them dee-lish-us Parmesan-Asiago Chicken Cutlets up to your hungry guests! YUM!