4 chicken cutlets, pounded thin
3/4 c. Parmesan cheese
1/2 c. bread crumbs
1/4 c. flour
1 tbsp. each onion powder & garlic powder
2 tbsp. dry parsley
Dijon mustard
White wine

Mix Parmesan cheese, bread crumbs, flour, onion and garlic powder and parsley. Spread both sides of chicken cutlet with Dijon mustard. Dip cutlet in cheese mixture, press firmly.

Pan fry in very hot pan coated in light olive oil, turn after 3 to 4 minutes. After all cutlets are cooked, remove to plate, de-glaze pan with a little white wine (about 1/4 cup). Return cutlets to pan, cover and heat through, about 5 minutes.