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Snappy Parmesan and Pepper Chicken Cutlets

Source of Recipe

Detroit Free Press


List of Ingredients


1 cup freshly grated Parmesan cheese

1/2 cup finely minced fresh parsley

1 1/2 teaspoons freshly ground pepper

1 pound boneless, skinless chicken breast halves, each cut into 2 pieces

1 tablespoon olive oil

1 cup dry white wine


Recipe

In a small bowl, mix together Parmesan, parsley and black pepper; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4-inch thickness. Remove plastic wrap; sprinkle one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.

Heat olive oil in a large skillet over medium-high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through, about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices.

SERVES 4