italian style breaded chicken cutlets
People say it's the simple things in life that bring the most pleasure. I find that true in many ways, one of them being food. A big bowl of macaroni and oil, scrambled eggs and hot peppers, a baked potato and butter, or a breaded chicken cutlet. All so simple yet delicious. These cutlets are so easy to make and yet they are the most requested meal I get. They are moist, tender, juicy, and flavorful. It will make you wonder where these have been your whole life and why have you not been making them. I recently taught my granddaughter Sophia how to make them, she can eat a whole plate by
prep time
25 Min
cook time
40 Min
method
Pan Fry
yield
4 - 6
Ingredients
- 1 1/3 cups italian bread crumbs
- 1/3 cup grated parmigiano reggiano
- 1 clove garlic
- 1 1/2 tablespoons chopped parsley
- 2 - eggs beaten plus 1 tbsp water
- 2 pounds chicken cutlets
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- - olive oil for frying
How To Make italian style breaded chicken cutlets
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Step 1Season chicken cutlets with salt and pepper. Place 2 shallow bowls on a work surface. Add the breadcrumbs, cheese, parsley, garlic and salt and pepper to one bowl. Add the beaten eggs plus 1 tbsp of water to the second bowl.
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Step 2Working with one cutlet at a time, dip the cutlet into the beaten eggs, lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your hand, scoop bread crumbs on top of chicken and press lightly, turn chicken over and repeat to ensure a good layer of crumbs on both sides. Transfer the cutlet to a clean plate and repeat with remaining cutlets.
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Step 3Add oil to a large skillet over medium high heat, enough to cover the bottom. I use a clad stainless steel for this but non-stick and cast iron work well also. If using cast iron, heat over medium heat.
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Step 4Gently lower cutlets into the skillet and fry, adjusting heat as necessary for a steady, slight bubble until bottom is browned, about 3 - 4 minutes. Flip cutlets and fry until the other side is browned, about another 4 minutes.
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Step 5Transfer to paper towels to drain and repeat with remaining cutlets. I keep them in the oven at 200° on a baking sheet lined with paper towels if we are going to eat them immediately.
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Step 6*If you cannot find chicken cutlets at your local grocery, you can buy chicken breasts. Slice them in half the long way and then pound them out with a meat mallet or a heavy skillet.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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