Herbed Chicken Cutlets

15 ingredients
4 steps

Ingredients

  • 4 None boneless skinless chicken breasts, halved lengthwise
  • 1/4 cup flour
  • 2 None eggs
  • 1 tbsp milk
  • 2 cups stale white breadcrumbs
  • 2 tsp grated lemon peel
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • 2 tbsp finely chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • None None Vegetable oil, for shallow-frying
  • 8 oz green beans, trimmed
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • None None Lemon wedges, to serve

Directions

  1. 1
    Using a meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap to 1/4-inch thickness.
  2. 2
    Whisk flour, eggs and milk in shallow bowl. Combine breadcrumbs, lemon peel, herbs and cheese in another shallow bowl. Coat chicken pieces, one at a time, in egg mixture, then in breadcrumb mixture.
  3. 3
    Heat vegetable oil in a large skillet on medium-high heat. Shallow-fry chicken, in batches, until cooked through. Drain on paper towels.
  4. 4
    Meanwhile, cook beans in a saucepan of boiling salted water until tender. Drain and refresh with cold water. Toss with lemon juice, olive oil and chopped parsley. Serve with chicken and lemon wedges.

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