CRISPY ITALIAN CHICKEN CUTLETS
Experience the ultimate delight with our Crispy Italian Breaded Chicken Cutlets – a culinary masterpiece that promises to redefine your taste buds! Delicate slices of chicken breast are coated in a meticulously crafted blend of seasoned breadcrumbs, creating a homemade perfection. The magic unfolds as these cutlets are expertly pan-fried in extra virgin olive oil, resulting in an irresistibly crispy texture and an explosion of flavor that will leave you savoring every bite.
Ingredients
- 2 chicken breasts boneless and skinless, sliced in half
- 1 cup flour
- 2 eggs beaten
- Salt and pepper
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tbsp Italian seasoning
- 1 cup grated parmesan cheese
- 2 1/2 cup panko breadcrumbs
Instructions
- Add the breadcrumbs, garlic powder, parsley, Italian seasoning, oregano, salt, pepper and ¾ cup cheese to a medium shallow bowl.
- In another medium, shallow bowl, whisk together 2 eggs and 1 tablespoon of water until combined.
- Pour the flour into another shallow bowl or plate, season with salt, pepper and garlic powder and mix to combine.
- Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken.
- Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
- Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess.
- Next, dip it in the egg mixture and let the excess drip off.
- Transfer the chicken into the breadcrumbs. Be sure to press it down and move it around so that it's thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
- Heat a generous amount of olive oil in a large, heavy bottomed sauté pan over medium-high heat. Place 1-3 chicken breasts at a time, depending on how many your pan can hold. Don't overcrowd the pan.
- Cook until golden brown on each side, then remove to a rack or paper towels to drain.
- Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.