Recipe courtesy of Jamie Deen
Episode: Summer Party
Quick Crispy Chicken Cutlets
Total:
1 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Lay the chicken out on a cutting board. Hold your knife parallel to the cutting board and slice the chicken breasts in half so one breast is now two cutlets. Lay the chicken between two sheets of plastic wrap and pound out with a meat mallet to 1/4-inch thickness. Sprinkle them on both sides with salt and pepper.

Set out three casserole dishes and add the flour to the first. Whisk together the mustard and eggs in the second. Mix together the panko, Parmesan, lemon zest and some salt and pepper in the third. Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture. Put the chicken pieces on a clean baking sheet and refrigerate for 1 hour.

Preheat the oven to 250 degrees F.

Heat the oil in a large nonstick skillet. Once hot, add the cutlets, in batches, and cook for 3 minutes on each side. Remove to paper towels to drain and season again with salt. Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.

Serve the cutlets with avocado and lemon wedges.

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Robert Irvine

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Quick Chicken Tortellini Soup

Recipe courtesy of Jeff Mauro

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Matt Iaria

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Soup

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking