Ingredients
- 2 chicken breasts, thinly sliced into cutlets (about 4–6 pieces)
- 2 eggs
- 1 cup breadcrumbs (Italian-style, or plain with added herbs)
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- Olive oil (or vegetable oil), for frying
Instructions
- Prepare the chicken:
Slice chicken breasts horizontally to make thin cutlets. Lightly pound with a meat mallet if needed. Season with salt and pepper. - Set up breading stations:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs mixed with Parmesan and parsley
- Bread the cutlets:
- Dredge each cutlet in flour, shaking off excess.
- Dip into egg wash.
- Coat with breadcrumb mixture, pressing lightly so it sticks.
- Fry the cutlets:
- Heat about ¼ inch of oil in a skillet over medium heat.
- Cook cutlets 2–3 minutes per side until golden and crispy.
- Transfer to a paper towel–lined plate.
- Serve:
Enjoy hot with lemon wedges, salad, or as a sandwich filling.
✨ Tips:
- For extra crispiness, use panko breadcrumbs instead of regular.
- You can bake them at 200°C (400°F) for 15–18 minutes if you prefer lighter cutlets.
Do you want me to also give you a quick variation with mozzarella and tomato (like a Chicken Cutlet Parmigiana)?
