Parmesan-Crusted Chicken Cutlets

From More Chicken in a Skillet

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 c...

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.

Watch the Full Episode

More Chicken in a SkilletSeason 8, Ep. 806

It’s not a surprise that so many cooks turn to chicken breasts for dinner. They’re convenient, low in fat, and, when made right, juicy and satisfying. To keep boredom at bay, one of our simple skille...