Parmesan-crusted Sanibel Chicken Recipe

Pound and season

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch (1.25 cm) thick and even. Pat dry with paper towels and season both sides lightly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

If using very large breasts, cut each in half horizontally after pounding to create 8 cutlets; adjust cook time slightly if smaller pieces.

In a shallow bowl or pie plate whisk together the eggs, buttermilk, Dijon mustard and 1 tablespoon lemon juice until smooth.

In a second shallow bowl combine the grated Parmesan, panko breadcrumbs, flour, garlic powder, onion powder, dried oregano, remaining 1/2 teaspoon kosher salt and remaining black pepper. Use a fork to evenly distribute the ingredients and break up any clumps of Parmesan.

Set up a breading station: flour/seasoning is optional here but ensure the three components are ready (wet mixture, Parmesan-panko mix). Working one piece at a time, dredge a chicken breast briefly in the flour mixture (if using flour separately) or directly into the egg-buttermilk mixture, allowing excess to drip off.

Press the wet chicken firmly into the Parmesan-panko mixture on both sides, making sure the cheese/breadcrumb mixture adheres well and creates an even crust. Press extra mixture into the edges. Place breaded cutlets on a wire rack set over a baking sheet to rest for 5–10 minutes; this helps the crust set and reduces fallout during cooking.

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet (preferably cast iron) over medium-high heat and add 1 tablespoon olive oil or 1 tablespoon butter. When hot and shimmering, add two breaded cutlets without overcrowding. Cook until the crust is golden brown and releases easily, about 2–3 minutes per side. Reduce heat slightly if crust browns too quickly.

Brush the tops of the cutlets with a little olive oil or melted butter (about 1/2 tablespoon each) to encourage browning in the oven. Transfer the skillet to the preheated oven and bake until the chicken registers 160–165°F (71–74°C) at the thickest point, about 8–10 minutes depending on thickness. Repeat cooking remaining cutlets in batches, adding remaining 1 tablespoon oil/butter as needed.

Remove chicken to a clean platter and tent loosely with foil. Let rest 5 minutes (temperature will rise a few degrees).

If you cooked the last batch in the skillet and there are browned bits (fond) left, place the skillet over medium heat. Add 2 tablespoons butter and the minced shallot; sauté 1–2 minutes until softened but not browned.

Deglaze the pan with 1/4 cup white wine or chicken stock, scraping up browned bits with a wooden spoon. Let reduce by half, about 2–3 minutes.

Stir in 1 tablespoon lemon juice, capers (if using), and chopped parsley. Taste and season with salt and pepper as needed. Swirl in an additional 1 tablespoon butter off heat for sheen. Spoon sauce over the rested chicken cutlets and serve immediately.