Parmesean Chicken Cutlets

 

chicken cutlets, pounded to uniform thickness

4 slices

white bread with crusts removed

1/2 to 1 C

grated locatelli

6 T

melted butter

3 cloves

finely minced garlic

 

  1. Preheat the oven to 350û F.

 

  1. Melt butter in small saucepan with minced garlic, allowing garlic to infuse butter.

 

  1. Rip bread into small pieces and grind in food processor. Add locatelli, and salt and pepper to taste (salt may be unnecessary given the saltiness of the cheese).

 

  1. Dip cutlets into melted butter mixture, allowing excess to drip off. Dredge cutlets in bread crumb mixture, pressing hard to coat. Spread a little butter mixture into bottom of baking dish, and place cutlets in single layer. Drizzle with remaining butter mixture.

 

  1. Bake until chicken is cooked through, which will vary greatly according to thickness of cutlets. Start checking at about 20 minutes.

 

 

Notes: