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Parmesan Crusted Chicken

This is a quick take on classic chicken Parmesan. Serve with your favorite ready-made tomato sauce and some steamed veggies or a salad for a complete meal. (The ingredients here are for two servings: please increase accordingly to serve more people).

Ingredients:
2 boneless, skinless chicken breasts prepared as cutlets.
3 Tablespoons olive oil

Dipping Mixture:
2 egg whites
2 teaspoons cornstarch
Juice of 1/2 lemon

Crusting Mixture:
1 cup coarse dry breadcrumbs
1/2 cup Parmesan cheese, grated
1 T. chopped fresh parsley
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
Zest of 1 lemon finely chopped

Directions:
Prepare the chicken cutlets as described above. Set aside.

In a medium bowl whisk together the egg whites, cornstarch and lemon juice. Set aside.

Combine the breadcrumbs, Parmesan cheese, parsley, salt, pepper and lemon zest in a shallow pie plate.

Set a baking rack on a baking sheet, this is where you will place the uncooked crusted chicken breasts.

Take one chicken cutlet, dip in the egg white mixture coating both sides, then in the crumb mixture, pressing crumbs to adhere to the chicken. Place the coated chicken cutlet on the rack to allow the crust to set. Repeat with remaining cutlets. Allow to sit on rack for 10-15 minutes for coating mixture to set.

In the meantime preheat the oven to 450F. In a medium oven proof skillet heat the 3 tablespoons of olive oil over medium-high heat. When the oil is heated carefully place each cutlet in the skillet and sauté for about 3 minutes or until the crust is golden brown and crisp. Using a spatula turn the chicken gently and cook the other side until golden brown and crisp. Transfer the chicken (still in the skillet) to the preheated oven and finish cooking about 8-10 minutes or until cooked through. Do not over cook. Serve warm.

Note: To prepare a chicken cutlet take one clean thawed chicken breast half and cut in two lengthwise. Place a sheet of plastic wrap on a wooden cutting board. Lay one chicken piece on the plastic and top with another layer of plastic wrap. Firmly pound the cutlet with the smooth side of a mallet to an even thickness of 1/4-inch. Repeat with all chicken pieces. This is necessary to break down the tougher connective tissues and prepare the meat for quick even cooking. (Shortcut: you can also find ready-prepared chicken cutlets in the meat department of many supermarkets.)