This parmesan chicken is a versatile chicken dish that you can dress up or down for a quick weeknight dinner. It's the little black dress of chicken.
Author: Lucy Brewer
6chicken cutletsyou can take regular chicken breasts and slice them in half lengthwise to make cutlets or you can purchase cutlets, pounded to 1/4 inch thickness
1cupbread crumbsregular or panko
1cupfreshly grated Parmesan cheese
Salt and pepper
Place egg and buttermilk in a pie plate and whisk together with a fork.
Place bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in another pie plate and stir together.
Season chicken with salt and pepper, then dip in the egg/buttermilk mixture, coating both sides. Dredge chicken in bread crumb mixture.
Heat 2 tablespoons oil and 2 tablespoons butter in a large heavy skillet (I use my cast iron skillet) on medium heat.
Cook 3 chicken cutlets 3-4 minutes per side until chicken is cooked through. I usually turn a couple of times to evenly brown both sides.
Add additional oil and butter to skillet and cook remaining cutlets.
Serve immediately or keep warm on a baking sheet in 200 oven for 15 minutes.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.