Parmesan-Crusted Chicken with White Wine Pan Sauce
Golden, crispy chicken cutlets with a savory parmesan crust, fried until shatteringly crisp and finished with a bright, buttery white wine pan sauce. This method uses New Reynolds Kitchens® Countertop Prep Paper to line the counter for easy, mess-free chicken breading and delivers restaurant-quality texture and flavor at home.
Parmesan-Crusted Chicken Cutlets with White Wine Pan Sauce
Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
For the Chicken:
- New Reynolds Kitchens® Countertop Prep Paper
- 2 large boneless, skinless chicken breasts
- Kosher salt + black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
For the Crust:
- 1 cup panko breadcrumbs
- 1/2 cup finely grated parmesan
- 2 tbsp sesame seeds
- 1/2 tsp black pepper
- 1/2 cup neutral oil, like canola or grapeseed, for shallow frying
For the White Wine Sauce:
- 2 tbsp butter
- 2 cloves garlic, finely chopped
- 3/4 cup dry white wine
- 1/2 cup chicken stock
- Juice of 1/2 lemon
- 2 tbsp capers, roughly chopped
- 2 tbsp chopped parsley
Instructions
- Prep your work station: Lightly dampen your countertop and lay down a sheet of Reynolds Kitchens® Countertop Prep Paper. This is where you will bread and pound the chicken mess-free. Add flour directly onto one part of the paper. Next to the flour, mix together breadcrumbs, parmesan, sesame seeds, and pepper. Crack the eggs into a shallow bowl and whisk separately.
- Pound the chicken: Slice each chicken breast horizontally to create 2 thinner pieces, 4 total. Place chicken on the prep paper, cover with plastic wrap, and using a meat tenderizer, rolling pin, or heavy frying pan, pound to about 1/4-inch thick, working your way out as you pound so you have a large, thin piece of chicken. Season both sides with salt and pepper.
- Bread the chicken: Working right on the Countertop Prep Paper, dredge a piece of chicken in the flour, then dip into the eggs. Press the coated chicken firmly into the parmesan-sesame breadcrumb mixture, really packing it on to completely cover the chicken. Repeat with the remaining chicken pieces. Let the chicken hang out on the paper while you heat the oil; this helps the coating hydrate and stick.
- Shallow fry: Heat oil in a large skillet over medium, not ripping hot or the parmesan can burn. Working one at a time, cook the cutlets 3–4 minutes per side, until deeply golden and crisp. Adjust heat as needed to keep the crust from getting too dark too fast. Transfer the cooked cutlets to a wire rack set over a fresh sheet of Reynolds Kitchens® Countertop Prep Paper. The rack allows air to circulate so the crust stays crisp, while the grease-resistant paper underneath catches any oil drips for easy cleanup. Sprinkle with salt while hot.
- Make the white wine sauce: Once you’re done frying the chicken, pour off excess oil, leaving about 1 tbsp in the pan. Add butter and garlic, and cook until fragrant, about 30 seconds. Add the white wine and scrape up all the crispy bits, then simmer 2–3 minutes to reduce. Add the chicken stock, lemon juice, and capers. Simmer another 2–3 minutes until lightly thickened. Turn off heat and stir in the parsley.
- Serve: Spoon sauce around the cutlets. Serve immediately with a simple arugula salad or the side of your choice.
Simple Arugula Salad
Servings: 4
Prep Time: 5 minutes
Ingredients
- 5 oz arugula, about 1 large container
- 1/4 cup shaved or finely grated parmesan
- 2 tbsp olive oil
- Juice of 1/2 lemon, about 1–2 tbsp
- Kosher salt + black pepper
Instructions
- Make the salad: In a large bowl, whisk together olive oil, lemon juice, salt, and pepper until lightly emulsified. Add arugula and toss gently to coat. Top with freshly grated or shaved parmesan directly over the salad. You can grate it right over a sheet of Reynolds Kitchens® Countertop Prep Paper for easy transfer, then finish with a crack of black pepper.
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