- 1 cup freshly grated Parmesan cheese
- 1/2 cup finely minced fresh parsley
- 1 1/2 teaspoon freshly grated pepper
- 1 pound boneless, skinless chicken breast halves, each cut into 2 pieces
- 1 tablespoon olive oil
- 1 cup dry white wine
Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4-inch thickness. Remove plastic wrap; sprinkle one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through, about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. (Serve pan juices drizzled over flavored rice or noodles.) Serves 4.
These pounded cutlets are quite thin, so ?snappy? refers to how quickly they cook; lots of black pepper adds another kind of snap. Grated Parmesan makes a crusty coating on the cutlets, keeping them juicy inside. (Make sure to use your hands to press the cheese-coated chicken through the plastic wrap before cooking; the warmth makes the topping stay on.)
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