CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dec2c   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Parmesan-Crusted Chicken   
    Categories: Poultry, Breads, Cheese, Herbs   
         Yield: 4 servings   
       
         2    Boned, skinned (8 oz ea)   
              - chicken breasts   
              Salt & black pepper   
     1 1/4 c  Panko bread crumbs   
       3/4 c  Grated Parmesan   
         1 tb Fine chopped fresh parsley;   
              - more for garnish   
         2 tb Extra-virgin olive oil   
       1/4 c  Mayonnaise   
              Lemon wedges; for serving   
       
     Set oven @ 425ºF/218ºC. Line a sheet pan with parchment   
     paper.   
        
     Pat chicken dry with a paper towel, then carefully slice   
     each breast in half horizontally, forming 2 thin   
     cutlets. (You’ll have 4 total pieces.)   
        
     Using a meat mallet or rolling pin, pound the cutlets   
     until 1/4" thick. Season with 1/2 teaspoon salt and 1/4   
     teaspoon pepper.   
        
     In a large, shallow bowl or rimmed plate, combine the   
     panko, Parmesan and parsley with ½ teaspoon salt and ½   
     teaspoon pepper. Add oil and toss until the bread crumbs   
     are evenly coated.   
        
     Working one at a time, brush each chicken cutlet all   
     over with 1 tablespoon mayonnaise, then dip into the   
     panko mixture, turning and pressing gently until fully   
     coated. Place the breaded chicken on the prepared pan   
     and bake 20 to 25 minutes, flipping halfway through,   
     until browned and cooked through.   
        
     Sprinkle lightly with salt and serve hot or warm.   
        
     By: Lidey Heuck   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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