Parmesan, pepper crust gives snap to thin cutlets
Posted on Wednesday, October 8, 2008
URL: http://www.nwanews.com/adg/Food/239665/
When you want chicken, and you want it snappy, pounded cutlets are just the thing. They’re quite thin, so “snappy” refers to how quickly they cook. Lots of black pepper also gives the dish more snap. Turning up the heat at the end will give them a crisp brown parmesan crust, which is almost as lovely as eating the golden crunchy skin on a whole roasted bird, the one that would have taken much longer to prepare. Parmesan and Pepper
Chicken Cutlets 1 cup freshly grated parmesan cheese 1 / 2 cup finely minced fresh parsley 1 1 / 2 teaspoons freshly grated black pepper 1 pound boneless, skinless chicken breast halves, each cut into 2 pieces 1 tablespoon olive oil 1 cup dry white wine
Mix together parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or wax paper; pound with rolling pin to a 1 / 4-inch thickness. Remove plastic wrap; sprinkle one side of each piece with 1 / 4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
Heat olive oil in large skillet over medium-high heat. Add cutlets, cheese side up; cook until chicken is brown, 1 1 / 2 minutes. Turn carefully; cook until brown and chicken is cooked through, about 1 minute. Remove chicken to a platter.
Add wine to skillet; cook, stirring, to reduce slightly, about 1 minute. Serve chicken with pan juices.
Makes 4 servings.
Nutrition information: Each serving contains 244 calories (45 percent from fat ), 12 g fat (5 g saturated ), 80 mg cholesterol, 2 g carbohydrate, 31 g protein, 365 mg sodium and no fiber.