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Ingredients
- 5 slices hearty white sandwich bread, torn into pieces
- 3/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 3 large eggs
- 2 garlic cloves, minced
- 1 tsp grated zest and 2 Tbsp juice from 1 lemon
- 6 thin-cut boneless, skinless chicken cutlets (about 1 1/4 lbs)
- salt and pepper
- 1/2 cup vegetable oil
Directions
- Adjust oven rack to middle position and heat oven to 200 degrees.
- Pulse bread and 1/4 cup cheese in food processor until coarsely ground; transfer to shallow dish.
- Combine remaining cheese and flour in second shallow dish.
- Beat eggs with garlic and lemon zest in third shallow dish.
- Pat chicken dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with cheese-flour mixture, dip in egg mixture, and then dredge in bread crumbs, pressing to adhere.
- Heat 1/4 cup oil in large nonstick skillet over medium heat until just smoking. Fry half of cutlets until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm.
- Discard oil, wipe out skillet, and repeat with remaining oil and cutlets.
- Sprinkle cutlets with lemon juice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 322 | 80% |
| Total Fat 36.37g | 45% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.7g | |
| Cholesterol 173mg | 58% |
| Sodium 339mg | 14% |
| Potassium 87mg | 2% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.51g | 0% |
| Protein 12.76g | 20% |
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