- Four 9-ounce boneless skinless chicken breasts
- salt and freshly ground black pepper
- 3/4 cup flour
- 2 tablespoons mustard
- 2 eggs, lightly beaten
- 2 cups breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 teaspoon lemon zest
- 4 Tablespoonof unsalted butter + 2 tbsp of vegetable
- Yeild: 6 cutlets
Lay the chicken out on a cutting board. Hold your knife parallel to the cutting board and slice the chicken breasts in half so one breast is now two cutlets.
Lay the chicken between two sheets of plastic wrap and pound out with a meat mallet to 1/4-inch thickness.
Sprinkle them on both sides with salt and pepper.
Set out three casserole dishes and add the flour to the first.
Whisk together the mustard and eggs in the second.
Mix together the panko,Parmesan, lemon zest and some salt and pepper in the third.
Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture.
Put the chicken pieces on a clean baking sheet and refrigerate for 1 hour.
On medium-low heat, melt the butter on the skillet. Once the butter is melted, add the oil and mix it together with the butter.
Turn the heat up to the medium and start gathering cutlets on the skillet.
Preheat the oven to 250 degrees F.
Cook in batches for 3 minutes on each side. Remove to paper towels to drain and season again with salt.
Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.
Bake for 15 minutes to fully cook the cutlets.
Serve cutlets with nice salad, pickled cucumber or homemade fries