Snappy Parmesan & Pepper Chicken Cutlets Source: The Orlando Sentinel (Modified) Course: Main Cuisine: Italian Food Group: Poultry Serves: 4 |
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Ingredients
4 Skinless Chicken Breasts |
1 cup(s) Grated Parmesan or Romano |
1/2 cup(s) Finely Minced Parsley |
2 teaspoon(s) Fresh Ground Black Pepper |
1 tablespoon(s) Garlic Powder (NOT garlic salt) |
3 tablespoon(s) Olive Oil |
1 cup(s) Dry white wine |
Instructions
Mix cheese, parsley, black pepper and garlic powder in a small bowl
Butterfly the breasts and pound with a rolling pin or tenderizing hammer to an approx. 1/4 to 1/2 inch thickness.
Sprinkle one side of each breast piece with 1/4 cup of the cheese mixture, ensuring a uniform coating. Cover with plastic wrap or wax paper. Press cheese mixture evenly and firmly onto the chicken. Remove the wrap.
Heat olive oil in a large non-stick skillet over medium high heat. Carefully add cutlets, cheese side up and cook until chicken is browned, 2-3 minutes. Turn carefully and cook 2-3 minutes; until browned and chicken is cooked through.
Remove chicken to a platter, add wine to the skillet; cook, stirring, allow to reduce slightly, approx. 1 minute.
Serve chicken and lightly top with pan juices. |
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