Chef Paulette's Parmigiano-Panko Roasted Chicken Cutlets 5/1/15 - WSMV News 4

Chef Paulette's Parmigiano-Panko Roasted Chicken Cutlets 5/1/15

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 Parmigiano-Panko Roasted Chicken Cutlets
for 4

2 boneless skinless chicken breast halves
salt & pepper to taste
1/2 cup olive oil, divided
1/2 cup panko crumbs
1/4 cup grated parmigiano
1/4 cup minced fresh parsley leaves

Preheat oven to 400 degrees F.

Cut each breast half, width-wise, on a slight angle into 5 slices. Pound out each slice a little to flatten.

Add a 1/4 cup of olive oil to a medium mixing bowl and season oil with salt & pepper. Add the chicken slices and stir to coat. In a shallow bowl mix the panko, grated cheese, and parsley. Season with salt and pepper. Drizzle a little olive oil in a foil-lined sheet pan. Dip the chicken slices in the breadcrumb mixture to coat each side. Place in one layer on the sheet pan. Drizzle a little olive oil on top. Bake for 20 minutes or until golden and cooked through.




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