Cheesy Garlic Butter Chicken
INGREDIENTSFor the fried cutlets
olive oil or vegetable oil for frying, enough to fill pan at least 1-inch high
1 1/2 pounds (680g) chicken cutlets
3/4 cup (100g) flour for dredging only
2 teaspoons Diamond Crystal Kosher salt divided
1/2 teaspoon black pepper
4 large eggs beaten
2 cups (200g) Italian seasoned breadcrumbs
3 tablespoons minced Italian flat-leaf parsley
5 tablespoons (30g) grated Pecorino Romano
For completing the dish
1/4 cup (60ml) olive oil
5 tablespoons (70g) cold unsalted butter cubed, divided
10 cloves garlic minced
1/2 teaspoon crushed hot red pepper flakes
1 cup (240ml) dry white wine
3/4 cup (180ml) chicken stock
3 tablespoons (45ml) fresh lemon juice
1/2 pound (226g) sliced American muenster cheese or enough to cover each piece of chicken
1/4 cup minced flat-leaf Italian parsley
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