Mathieu Darche’s Chicken Parmesan
Mathieu Darche’s Chicken Parmesan
Rating: (1 rated)
  • 3 tablespoons (45 ml) Dijon mustard
  • 1 teaspoon (5 ml) white wine vinegar
  • 1/2 teaspoon (2.5 ml) salt
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 2 lbs (1 kg) chicken cutlets
  • 1 1/2 dry English muffins, cut into pieces
  • 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
  • 1 tablespoon (15 ml) unsalted butter, melted
  • Salt and pepper
  • Preparation
  • In a large bowl, combine the mustard, vinegar, salt, and 1 ml (1/4 teaspoon) of pepper. Add the chicken and coat thoroughly. Cover and refrigerate for about 2 hours.
  • With the rack in the middle position, preheat the oven to 230 °C (450 °F). Line a baking sheet with parchment paper.
  • In a food processor, pulse the English muffins into breadcrumbs.
  • In a bowl, combine the breadcrumbs, Parmesan cheese, butter, and remaining pepper. Press the cutlets in the breadcrumb mixture to coat and place on the baking sheet.
  • Bake for 15 to 20 minutes or until the chicken is cooked.
  • Description
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