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.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 6servings
Calories: 579kcal
Author: Lucy Brewer
Ingredients
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
1egg
½cupbuttermilk
1cupbread crumbsregular or panko
1cupfreshly grated Parmesan cheese
1teaspoonsalt
1teaspoonpepper
1teaspoongarlic powder
6tablespoonspeanut oil
6tablespoonsunsalted butter
Salt and pepper
Instructions
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.