easy chicken cutlets

in

Over thanksgiving weekend, with 6 adults and 4 kids staying in Edgehill for three nights, I had the opportunity to do some cooking on that fabulous old stove. One night I made a version of Barefoot Contessa's seafood stew (I eliminated shrimp and added more cod to keep the price down; also replaced potatoes with parsnips.) I also made chicken cutlets from memory and it seemed to work very well, so I wrote it down here.

Edgehill Chicken Cutlets

  1. Preheat oven to 350
  2. Pound 4 chicken breasts to about 1/2 inch thickness. Set up three bowls
  3. Set up three bowls with 1. flour with salt and pepper 2. 2 eggs mixed with 1 tbsp water 3. panko and Parmesan (mostly panko)
  4. Dip into flour, then egg, then panko.
  5. Heat large skillet over med-high heat and add t tbsp vegetable oil and 1 tbsp butter. When hot add breasts one or two at a time and cook on each side about 4 minutes until brown. (Add more oil and butter to cook additional cutlets if pan seems dry.) Transfer to baking sheet and put in oven for 10-15 minutes or until cooked through.
  6. Meanwhile, add 1/2 cup white wine or chicken broth to pan and scrape up cooked bits. When liquid has almost evaporated add 1 tbsp butter and 1/2 squeezed lemon to finish sauce. Pour over chicken to serve.