Chicken Cutlets
Serves 4
15 mins prep
15 mins cook
30 mins total
There are few things in life better than a beautiful, thin, crispy yet still juicy chicken cutlet. It’s something I grew up on and can probably eat everyday.
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Prep the Chicken:
Butterfly the chicken breasts by slicing them in half lengthwise.
Place each chicken breast between two pieces of parchment or plastic wrap.
Using a meat mallet, pound the chicken to an even thinness (about ¼ inch thick). Start from the center and work to the edges.
Season both sides with salt and pepper.
Set Up the Dredging Station:
In three separate bowls or trays, arrange the following:
Flour – for the first coating
Egg – beaten, as the binder
Breadcrumbs + ..... grated cheese, parsley, and any optional seasonings (garlic powder, lemon zest, etc.)
Season each bowl with a pinch of salt and pepper.
Coat the Chicken:
Work one at a time and with both hands, one hand for wet and the other for dry. Use one hand to drop the chicken into the flour, then use the other to coat it in a thin layer of flour and then carefully transfer to the egg. Switch back to your other hand to coat the chicken in the egg, making sure to allow excess to drip off, then drop into the breadcrumbs. Back to the other hand to give a good coating of breadcrumbs on the chicken.
KEY Tip: Press the breadcrumbs into the chicken firmly for a better crust!
Cook the Cutlets:
Heat about 1 inch of olive oil in a large skillet over medium-low heat.
Once hot (you’ll know when a breadcrumb sizzles), add the cutlets in batches, cooking for about 3-5 minutes per side, or until golden brown and crispy.
Remove from the oil and place on a wire rack-lined tray to drain any excess oil.
Sprinkle with flaky sea salt immediately after frying.
