Golden Cheddar-Ritz Chicken Cutlets with Garlic Butter

Instructions

1. 1Heat the oven to 400°F. Line a rimmed baking sheet with foil and set a wire rack on top if you have one.
2. 2Pat the chicken dry. Season both sides with 1/2 teaspoon of the salt and the black pepper.
3. 3In a shallow dish, stir together the crushed Ritz, cheddar, Parmesan, garlic powder, smoked paprika, and remaining 1/4 teaspoon salt.
4. 4In a second shallow dish, beat the eggs with the Dijon until smooth.
5. 5Dip each cutlet in the egg mixture, letting the excess drip off, then press firmly into the cracker-cheese mixture so both sides are thickly coated. Set aside on a plate.
6. 6Melt 3 tablespoons of the butter in a large skillet over medium heat. Working in batches, cook the cutlets 2 minutes per side until deep golden; they will not be cooked through. Transfer to the prepared baking sheet, adding more of the remaining butter as needed between batches.
7. 7Bake 8 to 10 minutes, until the chicken reaches 165°F and the coating is crisp.
8. 8Melt any leftover butter and brush it over the hot cutlets. Serve immediately with lemon wedges.

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