I don’t make these often, but when I do..there are no left-overs!
- 2 Boneless, skinless chicken breasts (Halved horizontally- easier done when still slightly frozen. )
- salt and pepper
- 1/4 cup… plus one TBSP flour
- 1/2 cup GRATED parmesan cheese.
- 6 oz (about 2 cups) SHREDDED parmesan cheese.
- 3 large egg whites
- 4 tsp olive oil
- 1 lemon cut into wedges
Turn oven to 200 degrees, rack in the middle.
Place chicken between plastic wrap, season with salt and pepper and pound till about 1/4 inch thick.
Put a wire rack on a rimmed baking sheet.
In medium bowl, whisk egg whites until foamy.
In another bowl, combine 1/4 cup flour and grated parmesan.
In third bowl, combine the 2 cups shredded parmesan and remaining 1 TBSP flour.
One at a time, take cutlet, dredge in flour mixture, shake off excess, transfer to egg white mixture, let excess drip off, then coat chicken in parmesan shreds..pressing the cheese in gently if needed.
Cook cutlets in about 2 tsp olive oil over medium heat until pale golden brown- about 3 mins each side.
Meat should not be pink inside.
Transfer cutlets to wire rack on cooking sheet and keep warm in the oven.
Remove and bits and pieces from frying pan before adding next batch. Maybe wipe out with paper towel before adding a new 2 tsp of oil.
Recipe from Cooks Illustrated Magazine