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Tuesday, November 20, 2007

Dinner Tonight:Parmesan Crusted Chicken




Are you tired of chicken cutlets? Yes the mundane meal is reliable and always a winner but sometimes you need to switch things up. This recipe is a nice break from your everyday egg wash and bread crumb coated chicken cutlets.


I made this meal on the fly so I do not have exact measurements but it is easy enough to make. I lined up three shallow bowls. One had a even mixture of flour and finely grated parmesan cheese, the other had egg whites with a dash of dried basil and the last had coarsely grated parmesan cheese and I arranged them respectively. I then rinsed and patted dry some chicken cutlets. Heat up a couple of table spoons of olive oil(not extra virgin) in a skillet. Dredge the chicken in the flour cheese mixture shaking off the excess. Then dip the chicken in the egg white mixture and finally roll it around in the coarsely grated cheese. Cook the cutlets a few minutes on each side until each side is golden brown and serve immediately.
I steamed some broccoli florets for about six minutes and seasoned them with lemon juice and Chinese five spice.

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