I love a nice chicken cutlet. Coming from an Italian family chicken cutlets were definitely something we ate often. It’s a nice thin piece of chicken breaded and fried (or baked) to a nice crispy exterior. It’s so simple but so delicious.
When I make chicken cutlets it takes me back to sitting in my grandparents house and smelling the oil and chicken cooking. Yum!
Italian Chicken Cutlets
3 chicken breast, cut 1/4 inch thick (or thin chicken cutlets) (6-8 total)
3/4 cup flour, (seasoned with salt and pepper)
1 cup Italian breadcrumbs
3 eggs, beaten
1/2 cup grated Romano or Parmesan cheese
2 t garlic powder
2 t onion powder
2 t Italian seasoning
2 t pepper
2 t salt
2 t garlic and herb seasoning (see Shop Items I use, on top of page)
1/2-3/4 cup oil
Direction: Make a breading station with 3 bowls. In one bowl mix together breadcrumbs with cheese, and all seasonings, in a 2nd bowl add the beaten eggs, the last bowl should have the flour with a sprinkle of salt and pepper.
First put the chicken in the flour mixture, then the egg mixture and then the breadcrumbs. Covering completely. Set aside on a plate. Continue with remaining chicken.
Heat a large saute pan on high heat. Add in the oil and let heat up completely. To check if oil is hot add the end of a wooden spoon and make sure it starts to bubble. Preheat oven to 300.
Once heated completely, add a few chicken pieces at a time to the pan, maybe 3 depending on size of the pan. Do not over crowd the pan. (Note you may need to add more oil to the pan after cooking some pieces.
Cook chicken for 2-4 minutes on one side and then flip and cook another 2-3 minutes. The cooking time will vary based on the thickness of the chicken breast the temperature of the oil.
Once cooked, drain the chicken cutlet on a paper towel to remove all the excess grease. Then place on a cookie sheet and put in the oven to keep warm. Continue with remaining chicken breast.
Serve the chicken cutlet with pasta, a salad, veggies or a nice carb. Enjoy!