Updated 08/01/2012 05:00 AM
Recipe: Parmesan Crusted Chicken Cutlets with Lemon Caper Tomato Butter
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1 1/2 - 2 pounds chicken cutlets or boneless skinless chicken breasts
approx. 1/2 cup all-purpose flour
2 large eggs, beaten
approx. 1/2 cup dried breadcrumbs
1/3-1/2 cup grated parmesan cheese (see hints below)
olive oil for sauteing chicken
6 Tbs unsalted butter
3 Tbs fresh lemon juice
2 Tbs well drained capers
1/2-3/4 cup diced tomato
1-2 Tbs chopped parsley
steamed asparagus as needed
You can buy chicken cutlets all ready to go or slice thicker boneless, skinless chicken breasts crosswise into thinner pieces and then set up a dredging station with three shallow bowls with the all-purpose flour in one, the beaten egg in another and then combine approximately 1/2 cup dried breadcrumbs with 1/3-1/2 cup grated parmesan cheese in another.
Dredge the chicken first in the all-purpose flour, then lightly in the beaten egg, and then firmly press both sides into the breadcrumbs, placing those onto a clean plate as you go.
Next, use a large nonstick pan to cook the chicken cutlets in batches, in a little olive oil, until they're lightly browned on both sides and cooked all the way through.
Once the chicken is done, or close to being done, steam the asparagus in another pan on
high heat in a little bit of water with a lid on top.
For four servings, add 6 Tbs butter to the empty chicken saute pan. Melt that, add 3 Tbs fresh squeezed lemon juice, swirl that in, add 2 Tbs well drained capers and a handful of diced tomato and some chopped fresh parsley, if you're using it, and then it is time to eat!
You may need more breadcrumb cheese mixture but it is best to start with less and then combine more so that you don't unnecessarily waste grated cheese.
You can keep the cooked chicken warm in a low temperature oven until serving.