Mathieu Darche’s Chicken Parmesan
Mathieu Darche’s Chicken Parmesan
Ingredients
- 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
Instructions
- 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.
Mathieu Darche’s Chicken Parmesan