Ingredients
4 slices firm white sandwich bread, torn into large pieces
1/2 cup grated Parmesan cheese
2 tablespoons coarsely chopped fresh parsley
Coarse salt and ground pepper
1 large egg, lightly beaten
4 boneless, skinless chicken breast cutlets (4 to 6 ounces each)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons cold butter, cut into small pieces
Preparation
In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon 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 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
Wipe skillet clean. Add lemon juice and 1/4 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.
