Description
A quick and satisfying recipe for flavorful Italian chicken cutlets, perfect for a busy weeknight dinner.
Ingredients
- 3 cups Italian Breadcrumbs or Panko Breadcrumbs
- 2 tbsp fresh parsley, finely minced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and freshly ground pepper (to taste)
- 3 large eggs
- 1/2 cup all-purpose flour
- 3 boneless, skinless chicken breasts, thinly sliced
- Extra virgin olive oil or vegetable oil for frying
Instructions
- Whisk together the eggs in a shallow bowl, adding a pinch of salt and pepper.
- Combine the breadcrumbs, flour, garlic powder, and smoked paprika in a separate shallow bowl. Season with salt and pepper, then mix until evenly distributed.
- Slice the chicken breasts into thin, even pieces on a cutting board.
- Cover each chicken slice with parchment paper and pound with a meat mallet until about ½ inch thick.
- Season both sides of each chicken slice with salt.
- Dip each chicken piece in the egg mixture, allowing any excess to drip off.
- Press the chicken into the breadcrumb mixture, ensuring it is thoroughly coated.
- Heat oil in a large non-stick pan over medium heat. Cook 1-3 cutlet pieces at a time, being careful not to overcrowd.
- Fry until golden brown on both sides, then transfer to a wire rack or a plate lined with paper towels to drain.
Notes
For extra flavor, mix grated Parmesan cheese into the breadcrumb mixture. Let breaded cutlets rest before frying for better coating adherence.
