Chicken Cutlets with Parmesan and Lemon Dijon Drizzle

Fresh breadcrumbs and Parmesan cheese form the crispy coating on chicken breast cutlets. A quick lemon and Dijon mustard sauce is drizzled over the chicken just before serving.

4 slices firm white sandwich bread, torn into large pieces
½ cup Parmesan cheese, grated
2 Tbsp. fresh parsley, coarsely chopped
coarse sea salt
black pepper, freshly cracked
1 large egg, lightly beaten
4 (4-6 oz) chicken breast cutlets, boneless, skinless
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. Dijon mustard
2 Tbsp. butter, cold, cut into small pieces

In a food processor, pulse bread, Parmesan, parsley, and ¼ tsp. each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.

One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.

Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining Tbsp. oil for second batch, until cooked through, 2-3 minutes per side.

Wipe skillet clean. Add lemon juice and ¼ cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

Makes 4 servings.

Cook's Note: When adding butter to the lemon-Dijon sauce, be sure to stir vigorously with a wooden spoon or a heatproof spatula.