Parmesan-Crusted Chicken Cutlets

Name: Parmesan-Crusted Chicken Cutlets
Yield: Serves 4
Ingredients: 2 , boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally; , Salt and ground black pepper; 1/4 cup, unbleached all-purpose flour plus 1 tablespoon; 1/2 ounce, grated Parmesan cheese (about 1/4 cup), see note above; 3 , large egg whites; 2 tablespoons, minced fresh chives (optional); 6 ounces, shredded Parmesan cheese (about 2 cups) see note above; 4 teaspoons, olive oil; 1 , lemon, cut into wedges

Main Courses
Chicken

Appears in Cook's Illustrated March/April 2007, America's Test Kitchen TV

While chicken Milanese is defined by its thick, bready coating, this new classic skips the crumbs and puts cheese at the forefront. But the swap isn't as easy as it sounds.

SERVES 4

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