Here’s a basic recipe for frying up some classic cutlets!
Italian Chicken Cutlets
- 8 chicken cutlets
- 2 c fresh breadcrumbs, made from day-old crusty bread
- 1/4 c grated Parmesan cheese
- 1/4 c grated Romano cheese
- 2 T Italian seasoning
- all purpose flour
- 1 large eggs, beaten with a fork
- 2 T water
- kosher salt and pepper
- ~1/2 cup olive oil for frying
Pound chicken to ~ 1/4″ thickness if necessary.
Toast the breadcrumbs in a 400F oven until lightly browned. In a bowl, combine the breadcrumbs with the cheeses and Italian seasoning.
Set up a dredging station: one dish with flour, one with the egg and water combined, and one with the breadcrumbs. Heat a large cast iron skillet or nonstick skillet on medium-high, and add the oil to heat. Season the cutlets with salt and pepper on both sides. One at a time, coat the chicken first in the flour (shake off the excess), then egg wash, and then breadcrumbs. Add cutlets to the hot pan, cooking to a good golden brown on each side. Serve!