Mike Garten
Skip the deep frying and make these cheesy chicken cutlets in the oven for a crowd-friendly feast.
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Cal/Serv:
635
Yields:
4
servings
Total Time:
0
hours
55
mins
tbsp.
olive oil, divided
tsp.
granulated garlic
c.
plus 2 Tbsp grated Parmesan cheese
5-ounce boneless, skinless chicken breasts, each split, making 8 small cutlets
tbsp.
fresh lemon juice
oz.
mozzarella cheese (do not use fresh), coarsely grated
Chopped parsley, for serving
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- Arrange oven racks so 1 is 6 inches from broiler and heat oven to 450°F. Rub large rimmed baking sheet with 1 tablespoon oil. Place flour in shallow bowl. In second shallow bowl, beat together eggs, garlic, 2 tablespoons water, and 3/4 teaspoon salt. In third bowl, combine panko with 1/3 cup Parmesan, then toss with remaining 2 tablespoons oil.
- Toss chicken in lemon juice. Dip chicken in flour, then egg mixture (letting excess drip off), then panko mixture, patting to help it adhere; transfer to prepared baking sheet. Roast until chicken is golden brown and cooked through, 12 to 18 minutes.
- Heat broiler. Spoon marinara sauce over chicken and sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Broil on top rack until cheese has melted and turned golden brown in spots, 3 to 4 minutes. Sprinkle with parsley if desired.
NUTRITIONAL INFORMATION (per serving): About 635 calories, 25.5 g fat (8.5 g saturated), 48 g protein, 1,115 mg sodium, 51 g carbohydrate, 3 g fiber
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Source : Goodhousekeeping
