Breaded Chicken Cutlets with Melted Cheese and Parsley
– Place the chicken breasts between two sheets of cling film or parchment paper.
– Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness, about 1/2 inch (1.25 cm) thick.
2. **Bread the Chicken:**
– Set up a breading station with three shallow bowls:
1. In the first bowl, place the plain flour.
2. In the second bowl, beat the eggs with the milk.
3. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
– Dredge each chicken breast in the flour, shaking off any excess.
– Dip the floured chicken into the egg mixture, allowing any excess to drip off.
– Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated.
3. **Cook the Chicken Cutlets:**
– Heat the olive oil and butter in a large frying pan over medium heat.
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