Ingredients:
4 boneless skinless chicken breast halves, pounded thinly
2 tablespoons flour, plus more for coating cutlets as needed
3 tablespoons parmesan cheese, grated
1 large eggs, beaten lightly
1 teaspoon fresh parsley, minced
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/4 teaspoon nutmeg, freshly grated
1/2 cup milk
6 tablespoons sweet unsalted butter, divided
1 lemons
4 slices leerdamer cheese or 4 slices swiss cheese, thinly sliced
4 sprigs fresh parsley, as garnish
Directions:
Before you begin, make sure your chicken cutlets are pounded thinly (place chicken piece between two sheets of wax paper and pound with a meat mallet).
In a bowl, combine 2 Tbsp flour,Parmesan, egg, minced parlsey, salt, pepper, nutmeg, and milk using a whisk.
Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.
Heat a large skillet over medium-low heat and melt 4 Tbsp butter in the pan.
While the butter is melting, dip each floured cutlet into the milk mixture and add to the skillet.
Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.
Just before they are done cooking, top each piece with a slice of cheese and let melt.
Remve cutlets to a platter and keep warm.
Heat remaining 2 Tbsp butter in the same pan until darkened.
While the butter is heating, cut the lemon in half.
Squeeze half of the lemon and add the juice to the skillet.
Stir and drizzle lemon butter over the cutlets as desired to taste- this will be very thin.
Garnish each plate with a sprig of parsley.
Slice remaining 1/2 lemon into thin slices and place on top of cutlets cutlets as a garnish.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.