Chicken cutlets ready for any night of the week

parmesanchicken1

Growing up, my family ate a lot of chicken. Mom would make Jamaican jerk chicken, lemon chicken and everything in between. My brother and I went through a phase where we complained any time it was put in front of us. “Again?” we’d ask. But mom likes chicken, and still does. Like most moms, she wanted to put something good in front of us and tried to mix it up once in a while.

I was searching for good make-ahead dinners when I saw this recipe in the March edition of Bon Appétit. I had once made Parmesan chicken and wasn’t terribly impressed by the recipe I used. This one, however, looked easy enough to put together and sounded like it would have a nice crust.

parmesanchicken2The panko and Parmigiano-Reggiano combination lends itself to a well-made crust that is packed with flavor. If you don’t have panko, regular breadcrumbs will do, though the finished cutlets won’t have as much of a crunch to them.

These freeze surprisingly well. I portioned them and kept some in the freezer for about two months. I was worried the breadcrumb mixture would turn soggy once they were defrosted, but they didn’t. They are ideal for weeknight meals. If you take them out of the freezer and let them defrost in the fridge, they will be ready to go by the time you return home. It was nice to come home during a busy work week and have something ready to toss in a pan.

This post is dedicated to moms such as mine, who work to put dinner on the table night after night, with or without thanks. Happy Mother’s Day.

parmesanchicken3Ingredients
3/4 cup all-purpose flour
2 large eggs
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup grated Parmigiano Reggiano
1 tablespoon mustard powder
Kosher salt, freshly ground pepper
4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
8 tablespoons olive oil, divided
1 lemon, halved

Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.

Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.

Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.

Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in two batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

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