Description
Crispy breaded chicken cutlets.
Ingredients
Scale
- 1.5 pounds chicken breast, thinly sliced
- ½ cup Italian seasoned breadcrumbs (I use the 4C brand)
- 2 eggs
- ¼ cup parmigiano reggiano, grated
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Black pepper
- Light extra virgin olive oil, or neutral high smoke point oil of your choice (such as avocado)
- Maldon or kosher salt for topping
- Fresh chopped parsley (optional)
Instructions
- Add ½ inch of neutral oil to a large skillet over medium heat.
- Slice the chicken breasts into thin cutlets.
- In a shallow bowl, beat two eggs.
- In a separate shallow bowl or plate, combine ½ cup seasoned breadcrumbs with ¼ cup freshly grated Parmigiano Reggiano, ½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, and chopped fresh parsley (optional).
- Add the chicken cutlets into the egg mixture, then dredge thoroughly in the breadcrumb mixture to coat all sides.
- Carefully place the breaded cutlets in the hot oil. Cook for 3 to 8 minutes per side, this widely varies depending on thickness. Flip once golden edges appear.
- Once fully cooked, transfer the cutlets to a cooling rack or paper towel lined plate.
- Sprinkle with maldon or kosher salt, everything fried needs a little salt!
- Serve immediately.
Notes
Keep cooked cutlets in a low temperature preheated oven while making the remaining to keep them warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian