This might be the best weeknight chicken ever.
It’s fast and super flavorful. It’s like a combination between juicy pan seared chicken and naughty Greek Saganaki. Mmmmm flaming cheese. This is going to be my new go-to summer dish because it cooks up in about 7-8 minutes and you do not have to use the oven. Serve it with lemon wedges, a salad, and a glass of your favorite white wine.
PARMESAN CRUSTED CHICKEN CUTLETS
2 large chicken breasts, trimmed and sliced horizontally
2 tablespoons of flour
2 egg whites, beaten
1 tablespoon water
1 tablespoon spicy mustard
1 teaspoon hot sauce
1/2 cup grated parmesan
1/4 cup plain breadcrumbs
Pat chicken dry and season with S&P. Sprinkle evenly with flour on both sides. Whisk egg whites, water, mustard and hot sauce in one bowl. In another bowl, mix parm and breadcrumbs. Dredge each piece of seasoned chicken in the egg mixture and then into the parm mixture, pressing the cheese into a thick coating. Heat 1-2 tablespoons of olive oil on high for a few minutes, add chicken to the pan and turn the heat down to medium. Cook three minutes, being careful not to burn the chicken. Flip the chicken and continue cooking another 4-5 minutes or until cooked through.
Serves 4 Goonettes or 2 Goons. If there are any leftovers cutlets, they’re great the next day on a sando with some crisp lettuce and a little mayo.