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.
- 1 cup freshly grated parmesan cheese
- 1⁄2 cup finely minced fresh parsley
- 1 1⁄2 teaspoons freshly grated pepper
- 1 lb boneless skinless chicken breast, each cut into two pieces
- 1 tablespoon olive oil
- 1 cup dry white wine
Directions See How It's Made
- 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.
- 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.