Parmesan-Crusted Chicken

Cooking With Rania - "Easy Family Dinners"
KDKA Pittsburgh Today Live 9/7/2011

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Parmesan-Crusted Chicken

2 large eggs
1 tablespoon Dijon mustard
2 cups finely grated Parmesan
1 cup Panko breadcrumbs (or more if needed)
Sea salt and freshly ground black pepper to taste
1 to 1 pounds chicken cutlets
6 tablespoons olive oil
1 head Boston lettuce
1 lemon, cut into wedges

In a shallow bowl, whisk together the eggs and mustard. In a separate bowl, combine 2 cups of the Parmesan, the breadcrumbs, salt, and pepper. Rinse the chicken and pat it dry with paper towels. Dip one of the cutlets into the egg mixture, allowing any excess to drip off, and then coat it in the breadcrumb mixture. Transfer to a plate. Repeat with the remaining chicken, batter, and breadcrumb mixture. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate.

Carefully wipe out the skillet, add 2 more tablespoons of the oil, and repeat with the remaining cutlets. Divide the cutlets and lettuce leaves among individual plates. Drizzle the lettuce with the remaining oil and sprinkle with the remaining Parmesan. Serve the lemon wedges on the side.

Serves: 4

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