Name: Parmesan Chicken Cutlets
Yield: Serves 4
Ingredients: 3/4 cup all-purpose flour; 2 large eggs; 1 1/2 cups panko (Japanese breadcrumbs); 1/4 cup grated Parmesan; 1 tablespoon mustard powder; Kosher salt, freshly ground pepper; 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness; 8 tablespoons olive oil, divided; 1 lemon, halved

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Parmesan Chicken CutletsPhoto by Gentl & Hyers

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

Recipe notes

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