Snappy Parmesan and Pepper Chicken Cutlets

READY IN: 20mins
Recipe by Carrlin

from the Chicago Tribune

Top Review by Outta Here

Very quick and easy, served with rice and steamed broccoli. I subbed turkey breast cutlets (didn't need to pound them) and used some chicken broth instead of wine to deglaze the pan. I will be making this again, and I will try adding some garlic powder to the mix (and a tad bit more pepper-we like it "SNAPPY" :) Made for Spring 2011 PAC game.

Ingredients Nutrition

Directions

  1. Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4 inch thickness. Remove plastic wrap; springke one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
  2. Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices. Or serve the pan juices over rice.

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