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best ever chicken cutlets

mostesthostess avatar
Recipe by
Mary Anne Looby
@mostesthostess
Bethlehem, PA

I came up with recipe because I loved Chicken Milanese and my son loved Chicken Parm. This is a dish that can be made in 10 minutes, ok, maybe 20 if you are having company and setting a nice table! Hope you and your families enjoy it. P.S. You can also cut the chicken into strips after the pounding for little kids and serve with their favorite dipping sauce or ketchup.

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yield 6 (but can be as many as you like)
prep time 5 Min
cook time 5 Min
method Saute

Ingredients For best ever chicken cutlets

  • 3
    free range chicken breast halves, or the very best chicken you can buy
  • 3 c
    plain white bread crumbs, i make my own from old italian and french bread, but you can use packaged, they must be plain
  • 2
    fresh large eggs beaten in a shallow dish such as a pie plate, mix with 3 tbs of warm water
  • 1 c
    finest parm/reggiano cheese, grated
  • 2 Tbsp
    oil, i use vegtable oil, you can use canola oil, do not use olive oil, it changes the flavor
  • 2 tsp
    kosher salt

How To Make best ever chicken cutlets

  • 1
    Wash and pat chicken dry. Carefully holding with the palm of your non knife hand, flat on top of the chicken breast, cut the brast in half horizontally, so that you now have two pieces that are the same size but thinner. Do the same with the rest of the chicken breasts. Place the chicken pieces between two pieces of waxed paper and pound them out until they have almost doubled in size. Do this with all the pieces
  • 2
    In another shallow dish, mix the bread crumbs, cheese and salt. Heat oil in large sauté pan over med high heat. Meanwhile, dip one piece of chicken into the egg bath, then into the bread crumb mixture, making sure it is coated on both sided. Place in pan to sauté three minutes on each side. Do this with all the chicken pieces.
  • 3
    Heat oven to 325 and place chicken on a cookie sheet and place in oven to keep warm while you prepare what ever sides you are going to serve. NOTE: If I were serving this to company, it would be as Chicken Malanese. Clean and chop three Belgium Endive bulbs, about 6 oz of Arugula washed, stemmed and chopped, and firm fresh plum tomatos chopped. Mix together and dress with a simple red wine vinegar and oil dressing made by mixing the two and adjusting for salt and pepper. Present to your guests with very hot chicken in center of plate, topped with very cold salad. Serve with good crusty bread. They combination of hot chicken and cold salad is amazing. I would usually preceed this with a soup course and follow with a decadent dessert.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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