DIRECTIONS
1. Using a sharp knife, cut chicken breasts in
half crosswise. Lay halves between 2 pieces of plastic wrap and place on a
cutting board. Use a meat tenderizer or rolling pin to flatten chicken to
¼" thickness. Season chicken on both sides with salt and pepper.
2. Place eggs and flour in 2 separate shallow
bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and
cayenne. Season with salt and pepper.
3. Working with one at a time, dip chicken
cutlets into flour, then eggs, and then panko mixture, pressing to coat.
4. In a large skillet over medium heat, heat 2
tablespoons oil. Add chicken and cook until golden and cooked through, 2
to 3 minutes per side. Work in batches as necessary, adding more oil when
needed.
5. Serve with lemon wedges.
source :www.delish.com
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