Sunday, May 15, 2011
Chicken Cutlets Parmesan
4 skinless, boneless chicken breast halves
1/4 cup flour
1 cup dry unflavored bread crumbs
1/2 cup freshly grated Parmesan cheese
6 tsp chopped fresh oregano or 2 tsp dried
1/3 cup olive oil
Salt and freshly ground black pepper
1. Using sharp knife, remove and discard any excess fat and gristle from chicken breast. Cut away tendon from fillet. Place 1 breast half, smooth side down, on sheet of waxed paper. Top with another sheet of waxed paper. Pound cutlet until it is about 1/8 inch thick. Discard waxed paper. Repeat process with the remaining breast halves.
2. Dust pounded cutlets with flour on clean sheet of waxed paper; shake off any excess.
3. Place eggs in bowl and beat. Place bread crumbs, Parmesan cheese, and oregano in another bowl and stir together.
4. Dip each cutlet first in egg and then in crumb mixture. Set cutlets aside on wire rack until ready to cook.
5. Heat oil in skillet over moderately high heat until almost smoking. Place 2 cutlets in skillet and fry until crisp and golden brown. Turn over with tongs and fry on other side about 2 minutes. Drain on paper towels and fry remaining cutlets in the same manner. Sprinkle lightly with salt and pepper.
Notes: This was really tasty. The crumb coating had a nice crunchy texture. We found the recipe in a book called Great Meals in Minutes: Chicken & Game Hen Menus, which was published back in 1983. (When we lived in California, a neighbor of ours was going to throw it away and I thought a few of the recipes looked interesting so I took it. It has taken us a year and a half, but we are finally trying it out.) I forgot to add the salt and pepper at the end, but I don't think it needed it. We had a lot of extra bread crumb mixture. Also, I was a bit lazy and didn't get my chicken as thin as the recipe called for, so it took a bit longer to cook and the crumb coating ended up a bit dark (slightly overcooked) as a result.