Wegmans Executive Chef Mark Makovec makes this easy-to-do dish with its toasty, cheesy crust and pairs it with greens and beans.
Thin sliced chicken breast cutlets
1 Pound (Wegmans)
1 Tablespoon (Wegmans)
Shredded parmigiano-reggiano cheese
1⁄2 Cup (8 tbs) (Italian Classic)
Panko bread crumbs
2 Tablespoon (Wegmans Grocery Dept,)
4 Tablespoon (Wegmans)
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.
To achieve a really crusty crust on this chicken, it's important not to overcrowd the pan, so we recommend you only cook 2 cutlets at a time.
Please see video .