Snappy Parmesan & Pepper Chicken Cutlets
by Joe Mussoline

URL Source:
Source: The Orlando Sentinel (Modified)
Course: Main
Cuisine: Italian
Food Group: Poultry
Serves: 4


4 Skinless Chicken Breasts
1 cup(s) Grated Parmesan or Romano
1/2 cup(s) Finely Minced Parsley
2 teaspoon(s) Fresh Ground Black Pepper
1 tablespoon(s) Garlic Powder (NOT garlic salt)
3 tablespoon(s) Olive Oil
1 cup(s) Dry white wine
Mix cheese, parsley, black pepper and garlic powder in a small bowl Butterfly the breasts and pound with a rolling pin or tenderizing hammer to an approx. 1/4 to 1/2 inch thickness. Sprinkle one side of each breast piece with 1/4 cup of the cheese mixture, ensuring a uniform coating. Cover with plastic wrap or wax paper. Press cheese mixture evenly and firmly onto the chicken. Remove the wrap. Heat olive oil in a large non-stick skillet over medium high heat. Carefully add cutlets, cheese side up and cook until chicken is browned, 2-3 minutes. Turn carefully and cook 2-3 minutes; until browned and chicken is cooked through. Remove chicken to a platter, add wine to the skillet; cook, stirring, allow to reduce slightly, approx. 1 minute. Serve chicken and lightly top with pan juices.