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Ingredients
- 1 ½ pounds chicken cutlets
- ¾ cup all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 4 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons minced fresh parsley
- 5 tablespoons grated Pecorino Romano cheese
- Vegetable oil or olive oil (for frying)
- ¼ cup olive oil
- 5 tablespoons cold unsalted butter
- 10 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- 1 ¾ cups chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ pound sliced Muenster cheese
- ¼ cup minced fresh parsley
Instructions
- Whisk the remaining butter into the sauce, stir in parsley, and spoon over the chicken before serving.
- Place the chicken cutlets between plastic wrap and pound to about ½ inch thickness.
- Prepare three bowls: one with seasoned flour (flour, salt, and pepper), one with beaten eggs, and one with breadcrumbs mixed with cheese and parsley.
- Coat each cutlet in flour, dip into eggs, then press into the breadcrumb mixture. Arrange on a tray.
- Heat about 1 inch of oil to 350°F and fry the cutlets for 3–4 minutes per side until golden and crispy. Drain on paper towels.
- Preheat the broiler. In an oven-safe skillet, heat olive oil with garlic and 3 tablespoons of butter until fragrant.
- Add thyme and red pepper flakes. Pour in chicken broth and simmer until slightly reduced.
- Remove from heat and stir in lemon juice and zest.
- Add the fried cutlets to the skillet, spoon sauce over them, and top with Muenster cheese.
- Broil for 3–5 minutes until the cheese melts and lightly browns.
