Parmesan-Encrusted Chix

This is from Everyday Food magazine, mad props. The recipe below serves 4. For Chix, I tripled it.

4 slices firm white sandwich bread, torn into pieces
1/2 c. grated Parmesan cheese
2 tablespoons coarsely chopped fresh parsley
coarse salt and ground pepper
1 large egg, lightly beaten
4 boneless, skinless chicken breast cutlets (4-6 oz. each)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons cold butter, cut into small pieces
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1. In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each 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 mixture. Press on crumbs firmly.
3. Heat 1 tablespoon 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 to 3 minutes per side.
4. Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. (I was actually involved in conversation and forgot the water. I think it was ok anyway.) Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

Good times!

But Wait, Doctor - Its Eyes Are Fluttering!

We've had a moment of clarity and decided to revive our fledgling Chix Blog. It is our hope that Rose, who is currently preparing the Chix West Outpost, can use this blog to keep in touch with us and let us know how the Outpost is progressing. Stay tuned...!