Serious Eats: Recipes
Dinner Tonight: Chicken Cutlets with Creamy Parmesan Dressing
I've been cooking a lot of chicken lately—legs and breasts and roasting them whole—because it's versatile and pretty economical, especially if you buy a whole chicken and learn to cut it up yourself. This time I tackled chicken breast with a little help from Tyler Florence's latest cookbook Family Meal. In order to coax as much flavor out of the breast while keeping it as juicy as possible, he relies on a meat mallet and a classic bread-crumb coating: The mallet ensures the breasts are uniformly thick so that they're cooked evenly all the way through, and the flour, egg, and panko bread crumb coating help create a golden crust.
However, the real story here might be the accompanying dressing. It's a kind of play on Caesar (featuring egg yolks, anchovies, and Parmesan cheese) that's garlicky, bright from the lemon juice, and a little bit thick thanks to the egg yolk. It coats the greens beautifully, but I also couldn't help spooning a little on my chicken like a gravy.