Parmesan Lemon Chicken Cutlets with Angel Hair Pasta
Author: Changing Seasonings
Recipe type: Main Dish
Cuisine: American, French
Prep time:
Cook time:
Total time:
Serves: 4 servings
- ½ C all-purpose flour
- 4 boneless, skinless chicken breasts
- 3 eggs (use just whites if desired)
- ⅓ C grated Parmesan cheese
- 1 T dried parsley (fresh works fine too, have a bit extra for garnish)
- ½ t kosher or sea salt
- ¼ t ground pepper
- 2 T olive oil
- 2 T butter
- Juice of 1 lemon (zest & slice the remaining lemon for additional garnish)
- Depending upon the size of the breasts, slice and pound to ¼-in thick.
- Place the flour in a shallow bowl and season with salt & pepper.
- Coat the chicken pieces with the seasoned flour.
- Beat the eggs in a small bowl, add the Parmesan, parsley and half the lemon juice.
- Heat the olive oil and butter over medium high heat in a large skillet.
- Dip the chicken pieces in the egg mixture, allowing excess to drip off.
- Place in the skillet and cooked until lightly browned, about 4-5 minutes per side.
- Squeeze additional lemon over cooking pieces.
- Remove to a warm platter and serve immediately to avoid pieces getting soggy.
- Garnish with lemon slices and additional parsley.
Recipe by Changing Seasonings at https://www.changingseasonings.com/2014/06/parmesan-lemon-chicken-cutlets-with-angel-hair-pasta/
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