Serve with Sautéed Kale
Ingredients
- 1 – 1 1/2 pounds boneless chicken breast
- 1/4 cup flour
- 1 – 2 eggs
- 1 cup breadcrumbs
- 2 tablespoons grated cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley (optional)
- Salt and pepper
- Vegetable oil for frying
Place chicken between plastic wrap on a cutting board and pound to 1/4 thickness. I’m using tenderloins here, but you can use whole breasts and slice them into 1/2 inch thickness before pounding.
Nice even thickness – about 1/4 inch.
Coat each cutlet in flour mixture. The flour helps the egg to stick.
Dip the floured cutlet in the egg mixture. The egg makes the breadcrumbs stick.
Press each cutlet into the breadcrumbs to coat.
Preheat vegetable oil over medium heat for 3 minutes. When oil is heated, add cutlets.
Cook 2-3 minutes on each side until golden brown (5-6 minutes total).
Ingredients
- 1 - 1 1/2 pounds boneless chicken breast
- 1/4 cup flour seasoned with salt and pepper
- 1-2 eggs mixed with 1 tablespoon water
- 1 cup plain breadcrumbs
- 2 tablespoons grated cheese Pecorino Romano or Parmesan
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley optional
- salt and pepper
- 1/4 cup vegetable oil for frying (add more as necessary)
Servings: people
Instructions
- Place boneless chicken breast between plastic wrap on a cutting board and pound to even thickness - about 1/4 inch. Slice full breasts into 1/2 inch thickness before pounding, or use tenderloins which are smaller.
- Mix salt and pepper in the flour and coat each cutlet in the flour mixture.
- Dip floured cutlet in egg.
- Mix breadcrumbs with grated cheese, garlic powder, parsley, salt and pepper. Press each cutlet in breadcrumb mixture to coat.
- Preheat vegetable oil in frying pan on medium heat for about 3 minutes.
- Cook 2-3 minutes on each side until golden brown (5-6 minutes total).
- Place cooked cutlets between paper towels to remove excess oil before serving.
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