Classic Chicken Cutlet
Crispy, golden Italian-American chicken cutlets in a parmesan breadcrumb crust — Caterina's tried-and-true recipe.
Servings: 8 cutlets
Ingredients
- 3 chicken breasts butterflied and pounded to 1/4 inch thin, seasoned with 1 tsp salt and 1 tsp pepper
- 3 eggs seasoned with 1 tsp salt, 1 tsp pepper and 1/4 cup grated parmesan cheese
- 2 cups Italian style breadcrumbs plus 1/2 cup panko breadcrumbs mixed with 1/2 cup parmesan cheese
- 1/2 cup vegetable or corn oil for frying
- Kosher salt and parsley for garnish
Instructions
- Butterfly your chicken breast, then use a meat mallet to pound from the center outward between plastic wrap until even and thin — you should almost be able to see through it.
- Sprinkle the chicken with salt and pepper. Whisk the eggs with salt, pepper and grated parmesan. Dip the chicken into the egg.
- In another bowl, mix both breadcrumbs and cheese. Dip the egg-washed chicken into the breadcrumbs, pressing down so they really stick.
- Heat a pan of corn or vegetable oil to 350°F. Fry the chicken on each side for about 2-3 minutes, until browned. Sprinkle immediately with salt and parsley. Enjoy!
Nutrition
Calories: 347kcal | Carbohydrates: 20g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 319mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg