Our family loves these mouth watering cutlets! Once again, some good advice is to make extra for people who will be wanting to “taste test” before your finished dish is presented.
Some ideas for utilizing Italian Fried Chicken Cutlets recipe:
- Chicken parmigiana – see our Simple Tomato Sauce recipe
- Cut into strips and dipped in tomato sauce as part of an antipasto
- Chicken breast sandwiches
- A main dish served with green vegetables and a side of pasta
- On top of a scoop of risotto
We start out by trimming all remaining fat from breast-pictured on right and pounding to 1/4 inch thick to tenderize and allow for even cooking-pictured on left
After pounding the breasts, each breast is cut up into 2 or 3 equal pieces (depending on the breast size after pounding). The pieces may be of different shapes but are approximately equal in size.
Also, you will need 4 separate bowls or vessels for your ingredients and a large frying pan.
Ingredients
5 to 6 boneless, skinless half chicken breasts pounded to 1/4 inch thick
1 cup unbleached flour
1 1/2 cups Italian seasoned breadcrumbs
1 cup of grated Pecorino Romano cheese
4 to 6 whole fresh eggs (depending on egg size)
1/4 cup of water
2 Tbsp finely chopped Italian (flat leaf) parsley
Granulated Garlic
Granulated Onion
Salt and Pepper
Olive oil for frying
Directions
Season pounded, cut-to-size chicken breast cutlets with a small amount of salt & pepper, a dash or two of granulated garlic and approximately six dashes of granulated onion. Set aside.
Measure flour into a bowl and add approximately 5 dashes each of salt and pepper along with a dash or two each of granulated onion and granulated garlic.
In a separate bowl scramble eggs with 1/4 cup of water. Add a small amount of salt & pepper, 1/8 tsp garlic powder, 1/4 tsp onion powder and 1 Tbsp of finely chopped Italian parsley. Mix well.
In a separate bowl, mix seasoned bread crumbs and freshly grated pecorino romano cheese together. Add 1/8 tsp of granulated garlic and 1/4 tsp onion powder and the remaining Tbsp of finely chopped Italian parsley. Add approximately 1/4 tsp of salt and 1/8 tsp ground black pepper to the mixture.
Heat frying pan to medium low. Add olive oil and make sure oil is hot before placing chicken in the pan for frying. If you are unsure whether the oil is at an adequate temperature just add a drop of egg mixture into the pan every few minutes until you see it sizzle and start to solidify immediately after touching the oil but not burn.
Your Assembly Line
Chicken Cutlet Assembly Line
Coat cutlets in flour mixture. Shake off excess flour and completely coat with egg mixture. Place cutlets in bread crumb mixture and completely coat all areas of cutlets. Shake off excess crumbs and place in the heated oil. Fry for approximately 6 minutes on each side. Depending on your stove (I have an electric stove top) you will need to check to make sure the oil is at the right temperature (not too hot or not hot enough) and alter your cooking time to ensure that the chicken is cooked throughout.
Cutlets should be cooked to a deep golden brown. It is difficult to get a light brown crisp on these cutlets because of the amount of cheese in the bread mixture.
Your finished product!
Your main ingredients
Italian Family Recipes Share 