Parmesan-Crusted Chicken Cutlets
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 crust from fusing to the bottom. To keep the cheese from burning, we used fairly thin (1/4 inch thick) chicken cutlets, which cook quickly. And to create a substantial crust for our chicken cutlet recipe, we required both a base layer of equal parts flour and grated cheese and a top layer of only cheese.