Lemon dressing is named one of the fastest growing ingredients paired with Parmesan, according to Datassential. This recipe pairs the classic appeal of Parmesan chicken with the fresh flavors of Italian greens, lemon vinaigrette and Grande Shaved Parmesan.
12 each Boneless, skinless chicken cutlets, 6 to 8 oz. each, pounded 1/4-inch thick
Lemon Parmesan Chicken Milanese
Yield: One Serving
Heat 1 tbsp. each: olive oil and butter in large skillet; add 1 Lemon Parmesan Chicken Cutlet. Sauté over medium heat for 3 to 4 minutes on each side, or until golden brown and fully cooked; season with salt and pepper and arrange on plate.
Combine 1 oz. lettuce blend and 2 tbsp. Lemon Vinaigrette in bowl and toss to blend. Portion over chicken; top with 1/2 oz. Grande Shaved Parmesan. Garnish with 2 lemon wedges.
Yield: 14 oz. (14 servings)
Combine all ingredients in container and whisk to blend.
Lemon Parmesan Chicken Cutlets
Yield: 12 cutlets (12 servings)
Combine 8 oz. flour, 2 tsp. salt and 1 tsp. black pepper in half-size hotel pan; mix to blend.
Combine 4 eggs and 2 oz. water in half-size hotel pan; whisk to blend.
Combine 9 oz. breadcrumbs, 8 oz. Grande Grated Parmesan and 1 tbsp. lemon zest in half-size hotel pan; mix to blend.
Dredge cutlets in flour mixture; shake excess. Dip in egg mixture; drain excess. Dredge in panko mixture; shake excess. Transfer to sheet pans, cover and chill to hold.