Parmesan-Crusted Chicken Recipe

• 4 slices firm white sandwich bread, torn into large pieces (I will need to lost gluten-free bread) 
• 1/2 cup grated Parmesan cheese
• 2 tablespoons coarsely chopped fresh parsley
• Coarse salt and ground pepper
• 1 large egg, lightly beaten
• 4 boneless, skinless chicken breast cutlets (4 to 6 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons cold butter, cut into small pieces

1. Step 1

   In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.

2. Step 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. Step 3

   Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.

4. Step 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.

Read see recipe click here.