This delicious and filling recipe is quick and easy to prepare. This yummy recipe is from American cuisine and it can be served as main dish.
1⁄2 Cup (8 tbs) (Italian Classics, Cheese Shop, Parmigiano-Reggiano Cheese)
Pure olive oil
4 Tablespoon, divided (1/4 Cup)
Thin sliced chicken breast cutlets
1 Pound (Wegmans)
1 Tablespoon (Wegmans)
Shredded parmigiano reggiano
1⁄2 Cup (8 tbs) (Italian Classics)
Panko bread crumbs
2 Tablespoon (International Foods)
4 Tablespoon (Wegmans, 0.25 Cup, Divided)
1. Drizzle cutlets with basting oil. Sprinkle 1/4 of cheese over one side of each cutlet, pressing it down firmly. Top same side with 1/2 Tbsp panko and press firmly to help crumbs to adhere.
2. Heat 2 Tbsp olive oil in large non-stick skillet on MEDIUM. Place 2 cutlets in pan, crumb side down; cook 4-5 min, until color changes 3/4 of way up. Turn over; cook until internal temp reaches 165 degrees. (Check by inserting thermometer halfway into thickest part of meat.)
3. Transfer to clean serving platter; keep warm. Repeat with remaining cutlets.
A simple appetizer that tastes heavenly. Watch the video to learn how to make parmesan crusted chicken which is great for parties. With a few handy ingredients and even lesser time in hand the dish is ready to be served.