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“This is such a delicious recipe, anoter great from Martha!!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
  2. One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixtue. Press on crumbs firmly.
  3. Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2-3 minutes per side.
  4. Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

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