Parmesan-Crusted Chicken Cutlets

Name: Parmesan-Crusted Chicken Cutlets
Yield: Serves 4
Ingredients: 2 , boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally; , Salt and ground black pepper; 1/4 cup, unbleached all-purpose flour plus 1 tablespoon; 1/2 ounce, grated Parmesan cheese (about 1/4 cup), see note above; 3 , large egg whites; 2 tablespoons, minced fresh chives (optional); 6 ounces, shredded Parmesan cheese (about 2 cups) see note above; 4 teaspoons, olive oil; 1 , lemon, cut into wedges

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Appears in Cook's Illustrated March/April 2007, America's Test Kitchen TV

Main Courses

Chicken

While chicken Milanese is defined by its thick, bready coating, this new classic skips the crumbs and puts cheese at the forefront. But the swap isn't as easy as it sounds.

SERVES4

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WHY THIS RECIPE WORKS

In search of a recipe for moist and tender chicken coated with a thin, crispy-yet-chewy, waferlike sheath of Parmesan cheese, we found that we needed to use a pan-frying method to achieve a crisp crust, with a nonstick skillet to keep the c...

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