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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is such a delicious recipe, anoter great from Martha!! Ingredients:
4 slices firm white bread, torn into large pieces |
1/2 cup parmesan cheese, grated |
2 tablespoons fresh parsley, coarsely chopped |
coarse salt and pepper |
1 large egg, lightly beaten |
4 boneless skinless chicken breasts (cutlets 4-6oz each) |
2 tablespoons olive oil |
2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
2 tablespoons cold butter, cut into small pieces |
Directions:
1. In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
2. One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixtue. Press on crumbs firmly.
3. Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2-3 minutes per side.
4. Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.
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