Name: Parmesan Chicken Cutlets
Yield: 4 Servings
Ingredients: ¾ cup all-purpose flour; 2 large eggs; 1½ cups panko (Japanese breadcrumbs); ¼ cup grated Parmesan; 1 tablespoon mustard powder; Kosher salt and freshly ground black pepper; 4 small skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness; 8 tablespoon olive oil, divided; 1 lemon, halved

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Gentl and Hyers

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

Recipe notes