Well from last weeks near disaster seafood lasagna of which 1/3 still remains in our fridge....and will eventually just make its way to the trash.....here's a better recipe! It comes from the Everyday Food magazine (one of Martha Stewart's spin off magazines). I got it for free in the mail and didn't subscribe for it so don't hate me for using it! It turned out pretty good. The picture I have is not the one used in the magazine.....they don't have the recipe on their website anymore...dumb....oh well. So it will look different than this picture but it gives you an idea. Also when it calls for fresh lemon juice make sure you use a real lemon and squeeze out the juice. If you don't have one then the little lemon bottles work but use less than what it calls for because that stuff is strong! Anyway I give this recipe a 4 ENJOY!
4 slices firm white sandwich bread, torn into large pieces
1/2 cup grated parmesan cheese
2 Tbsp coarsely chopped fresh parsley
coarse salt and ground pepper
1 large egg, lightly beaten (poor egg)
4 boneless, skinless chicken breast cutlets (I used chicken breasts so it takes more time to cook them)
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
2 Tbsp cold butter, cut into small pieces
1. In a food processor, pulse bread, parmesan cheese, parsley, and 1/4 tsp each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another bowl.2. One at a time, dip each chicken cutlet into egg, let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
3. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining Tbsp oil for second batch, until cooked through, 2-3 minutes per side.
4. Wipe skillet clean. Add lemon juice and 1/4 cup water, cook over low until steaming. 1 minute. Add mustard. Remove pan from heat and stir in butter until combined. Serve cutlets with sauce.
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