Parmesan-Crusted Chicken Cutlets | America's Test Kitchen

Name: Parmesan-Crusted Chicken Cutlets | America's Test Kitchen
Ingredients: 2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally; Salt and ground black pepper; 1/4 cup unbleached all-purpose flour plus 1 tablespoon; 1/2 ounce grated Parmesan cheese (about 1/4 cup), see note above; 3 large egg whites; 2 tablespoons minced fresh chives (optional); 6 ounces shredded Parmesan cheese (about 2 cups) see note above; 4 teaspoons olive oil; 1 lemon, cut into wedges

www.americastestkitchen.com

While chicken Milanese is defined by its thick, bready coating, this new classic skips the crumbs and puts cheese at the forefront. But the swap isn't as easy as it sounds.

Keywords

Chicken
Main Courses

View Original

Share this recipe:

Ingredients

2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
Salt and ground black pepper
1/4 cup unbleached all-purpose flour plus 1 tablespoon
1/2 ounce grated Parmesan cheese (about 1/4 cup), see note above
3 large egg whites
2 tablespoons minced fresh chives (optional)
6 ounces shredded Parmesan cheese (about 2 cups) see note above
4 teaspoons olive oil
1 lemon, cut into wedges