I love a recipe that can do double duty and this is one of those chicken recipes that can do just that! I made these Parmesan Chicken Cutlets for dinner one night and then used the leftovers that I cut into chunks and top on my Greek Salad for lunch the following day. You could also use this recipe to make a quick chicken Parmesan, topped with a sauce and served with spaghetti. Lots of possibilities!
Keep in mind that cheese has a tendency to burn, so watch these carefully as the cook and don’t have your pan too hot. Wipe any leftover crumbs out of the pan after cooking to prevent burning, too. Just add extra oil & butter for each batch of chicken that you cook.
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- 2 tablespoons milk or buttermilk
- 1 1/4 cups butter flavored crackers
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon butter
- 2 tablespoon olive oil
Using a very sharp butterfly the chicken breasts open by cutting into the thickest part and cutting across, but not all the way through.
Lightly pound the chicken breasts under a piece of plastic wrap. until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper in a shallow dish.
In a second dish, beat the eggs with 1 tablespoon of water.
In a third dish, combine the bread crumbs and 1/2 cup grated Parmesan.
Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook chicken on medium-low heat for 2 to 3 minutes on each side, until cooked through.