What is new and notable for the month of August.
Recipe: Parsley Parmesan Chicken
4 Boneless Chicken Breast Cutlets
Marinade or Vinaigrette
Bunch of Flat Leaf Parsley
One Clove Garlic (optional)
2 Cups Parmesan or Romano cheese
1 Cup Panko Breadcrumbs
All purpose flour
Butter and Olive Oil
Pound boneless skinless chicken breasts thinly. Marinate cutlets in a vinaigrette dressing for at least an hour or up to 24 hours.Beat 2 eggs in a shallow bowl or dish. Add 2 cups of all purpose flour in another shallow bowl or dish. Add to food processor, the minced garlic clove, parsley, 2 cups cheese and 2 teaspoons pepper. Add Panko breadcrumbs at the end just to incorporate. Move mixture to its own shallow bowl or dish.
Heat up olive oil and a pat of butter in frying pan.
Dip marinated cutlets in flour first, then dip into the beaten eggs, then in parsley parmesan mixture and into hot skillet pan. Cook 4 minutes on each side or until cooked through.
This recipe is forgiving. The amounts are not dire. If you are making a lot of chicken you will want plenty of the parsley parmesan mix. Put aside some of the mixture in a separate container and replenish the dipping dish as needed so that if there is any left over is not contaminated by the raw chicken and you can store it in your refrigerator for about a week.