Italian Chicken Cutlets
An Italian seasoned breaded chicken cutlet that you will love
Equipment
- 3 flat bottom dishes breading station bowls
- 1 large frying pan
Ingredients
- 4 medium thinly sliced chicken cutlets
- 1 cup panko breadcrumbs
- 2 cloves garlic minced
- 1 tablespoons fresh parsley finely minced
- ½ teaspoon dried Italian seasoning
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt and black pepper to taste
- 2 large eggs
- 1 cup flour
- canola oil for frying
Instructions
- If you are using full size chicken breasts, you'll want to slice them lengthwise and maybe even pound them out so they are all uniform in thickness. It helps with the cooking process.
- In 1 dish add the breadcrumbs, minced garlic, parsley, Italian seasoning and 3/4 of the grated Parmesan cheese. Season with salt and pepper and mix it all together.In the 2nd dish whisk the eggs and add a splash of water plus season it with salt and pepper. In the 3rd dish add the flour and season it with salt and pepper. Set these up in FEB order which means Flour, Egg, Breadcrumb
- Make sure to pat your chicken dry using paper towels. Season them on both sides with a little salt and pepper. Take one piece at a time and dredge it through the flour, shake off the excess and into the egg, then on to the breadcrumbs pressing the chicken into the breadcrumbs to make sure it is coated really well.
- Add about an inch or so of oil into your fry pan over medium-high heat. Adding however many pieces can fit without crowding in the pan once the oil is hot. Cook until golden brown on one side and turning over once until the other side is browned and the chicken is cooked through. Roughly 2-3 minutes per side. They cook pretty quickly being so thin.
- Remove to a rack or paper towels to drain, if working in batches you can keep them warm in the oven at 250℉ until ready to serve.