We are all looking for new ways to cook chicken! I love working with chicken cutlets because they are thinner which means your cooking time will be less and they are also great for dredging in flour and having a finished dish packed with flavor! This dinner is satisfying and NOT deep fried, so you can feel good about that!
Lemon Parmesan Chicken Cutlet
4 Chicken Cutlets ( They sell these but you can also take a chicken breast and cut horizontally to have 2 thinner pieces.)
4 Tablespoons extra virgin olive oil
1 cup flour
1 teaspoon garlic salt
1 teaspoon salt and pepper, each
3 teaspoons grated Parmesan
1/2 a lemon, cut into 6 wedges
1/4 cup fresh chopped basil
Pat chicken dry with a paper towel. In a pie dish or deep plate mix together flour, garlic salt, salt, pepper, and grated Parmesan. Take chicken and press into the flour coating both sides well. Keep doing this to each side until flour is completely coated on chicken. This process is called dredging.
Next, heat olive oil nice and hot over high heat in a large sauté pan. Place chicken down in hot oil. Once set down do not move in order to achieve a hard brown crust on each side. Cook for 6 minutes on medium high heat then flip the chicken and cook for another 5-6 minutes on the second side. Squeeze 2 lemon wedges over the chicken and sprinkle some more Parmesan over the top. Transfer to serving plate. Garnish with chopped fresh basil, more Parmesan, and a lemon wedge for each piece.