Time and servings
38 minsTotal time
4Servings
30 minsPrep time
8 minsCooking time
Ingredients
- 2 boneless, skinless chicken breasts
- 2 eggs
- 1/3 cup (50 g) unbleached all-purpose flour
- 1 tbsp fresh tarragon, finely chopped
- 1 tbsp Montreal steak spice
- 1 tbsp curry powder
- 1/2 tsp garlic powder
- 1 cup (80 g) panko breadcrumbs
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup (125 ml) mayonnaise
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (10 g) chives, finely chopped
- 1/4 cup (30 g) fresh Parmesan shavings
- 1 tbsp fresh tarragon leaves
Method
7 stepsCutlets
Step 1
On a work surface, cut the breasts in half horizontally to get 4 thin cutlets.Step 2
In a shallow dish, lightly beat the eggs. In another shallow dish, combine the flour, tarragon, steak spice, curry powder and garlic powder. In a third dish, place the breadcrumbs.Step 3
Dip the chicken cutlets into the beaten eggs, letting the excess drip off. Dredge in the flour mixture, shaking off any excess. Dip into the beaten eggs a second time. Then press into the breadcrumbs to coat on both sides.Step 4
In a large non-stick skillet over medium-high heat, brown the cutlets in the oil on both sides until nicely golden and the chicken is cooked through. Drain on a plate lined with paper towels.
Toppings
Step 1
In a bowl, whisk together the mayonnaise, lemon zest and juice, and 2 tbsp of the chives. Season with salt and pepper. Set aside.Step 2
In another bowl, gently mix the Parmesan with the tarragon and remaining chives.Step 3
Divide the cutlets among four plates. Top with the Parmesan mixture. Serve with the lemon mayonnaise and lemon wedges, if desired. Delicious served with a green salad.