People say it's the simple things in life that bring the most pleasure. I find that true in many ways, one of them being food. A big bowl of macaroni and oil, scrambled eggs and hot peppers, a baked potato and butter, or a breaded chicken cutlet. All so simple yet delicious. These cutlets are so easy to make and yet they are the most requested meal I get. They are moist, tender, juicy, and flavorful. It will make you wonder where these have been your whole life and why have you not been making them. I recently taught my granddaughter Sophia how to make them, she can eat a whole plate by herself!!
These are perfect with mashed potatoes, fresh green beans, or a plain garden salad. I always make extra to send home with the kids and for Tonia to throw some in her salad the next day. Give them a try and let me know if you think they are Mangialicious!
Ingredients
1 1/3 cups Italian style breadcrumbs
1/3 cup grated Parmigiano Reggiano (or your favorite grated cheese)
1 clove garlic grated
1 1/2 tbsps chopped parsley
2 eggs beaten plus 1 tbsp water
2 lb chicken cutlets*
1/2 tsp pepper
1/4 tsp salt
Olive Oil for frying
Directions
Season chicken cutlets with salt and pepper. Place 2 shallow bowls on a work surface. Add the breadcrumbs, cheese, parsley, garlic and salt and pepper to one bowl. Add the beaten eggs plus 1 tbsp of water to the second bowl
Working with one cutlet at a time, dip the cutlet into the beaten eggs, lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your hand, scoop bread crumbs on top of chicken and press lightly, turn chicken over and repeat to ensure a good layer of crumbs on both sides. Transfer the cutlet to a clean plate and repeat with remaining cutlets.
Add oil to a large skillet over medium high heat, enough to cover the bottom. I use a clad stainless steel for this but non-stick and cast iron work well also. If using cast iron, heat over medium heat.
Gently lower cutlets into the skillet and fry, adjusting heat as necessary for a steady, slight bubble until bottom is browned, about 3 - 4minutes. Flip cutlets and fry until the other side is browned, about another 4 minutes.
Transfer to paper towels to drain and repeat with remaining cutlets. I keep them in the oven at 200° on a baking sheet lined with paper towels if we are going to eat them immediately.
1 1/3 cups Italian style breadcrumbs
1/3 cup grated Parmigiano Reggiano (or your favorite grated cheese)
1 clove garlic grated
1 1/2 tbsps chopped parsley
2 eggs beaten plus 1 tbsp water
2 lb chicken cutlets*
1/2 tsp pepper
1/4 tsp salt
Olive Oil for frying
Directions
Season chicken cutlets with salt and pepper. Place 2 shallow bowls on a work surface. Add the breadcrumbs, cheese, parsley, garlic and salt and pepper to one bowl. Add the beaten eggs plus 1 tbsp of water to the second bowl
Working with one cutlet at a time, dip the cutlet into the beaten eggs, lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your hand, scoop bread crumbs on top of chicken and press lightly, turn chicken over and repeat to ensure a good layer of crumbs on both sides. Transfer the cutlet to a clean plate and repeat with remaining cutlets.
Add oil to a large skillet over medium high heat, enough to cover the bottom. I use a clad stainless steel for this but non-stick and cast iron work well also. If using cast iron, heat over medium heat.
Gently lower cutlets into the skillet and fry, adjusting heat as necessary for a steady, slight bubble until bottom is browned, about 3 - 4minutes. Flip cutlets and fry until the other side is browned, about another 4 minutes.
Transfer to paper towels to drain and repeat with remaining cutlets. I keep them in the oven at 200° on a baking sheet lined with paper towels if we are going to eat them immediately.
*If you cannot find chicken cutlets at your local grocery, you can buy chicken breasts. Slice them in half the long way and then pound them out with a meat mallet or a heavy skillet.
I love to serve these hot with a squeeze of fresh lemon. They also are delicious dipped in my favorite Mad Cat hot sauce. Although my granddaughter thinks they are best right from the pan. And if you are hungry later that night, they are amazing right out of the refrigerator. I hope you enjoy!!
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