Italian Chicken Cutlets

Serves 1
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Directions

  1. 1Carefully remove any moisture from the chicken breasts using a paper towel.
  2. 2Cut the chicken breasts in half horizontally.
  3. 3Place each chicken piece between two sheets of parchment paper and pound it to a thickness of approximately ¼ to ½ inch using a meat tenderizer.
  4. 4Lightly season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
  5. 5In a shallow medium bowl, whisk together the eggs with a pinch of salt.
  6. 6In a separate shallow medium bowl, combine the Italian seasoned breadcrumbs, finely grated Parmigiano Reggiano, and fresh Italian parsley, then gently toss to mix.
  7. 7Dip one piece of chicken at a time into the egg mixture, coating both sides, and allow any excess to drip off.
  8. 8Transfer the egg-coated chicken to the breadcrumb mixture, pressing firmly to ensure both sides are fully coated.
  9. 9Repeat the breading process for all remaining chicken pieces.
  10. 10Heat peanut oil in a large shallow frying pan over medium-high heat until it's about ½ to 1 inch deep and forms small bubbles when a wooden spoon tip is inserted.
  11. 11Fry the breaded chicken breasts in batches, ensuring not to overcrowd the pan, for about 2-3 minutes per side until golden and crispy.
  12. 12Transfer the fried chicken cutlets to a wire rack, sprinkle with a pinch of salt, and let them rest for a few minutes before serving.

Ingredients

  • 4 chicken breasts, boneless, skinless
  • 1 cup peanut oil
  • salt
  • pepper
  • garlic powder
  • onion powder
  • 2 eggs
  • 1 cup Italian seasoned breadcrumbs
  • 0.33 cup Parmigiano Reggiano, finely grated
  • 1.5 tbsp fresh Italian parsley, finely chopped

Equipment

paper towelcutting boardknifeparchment papermeat tenderizerbox gratershallow medium size bowlforklarge shallow frying pantongswire rack

Tips

  • Thin the chicken breasts to nearly see-through for optimal crispiness and even cooking.
  • Adding fresh Italian parsley to the breadcrumbs is a non-negotiable for enhancing flavor.
  • To check if the oil is hot enough, dip the tip of a wooden spoon into it; small bubbles forming around it indicate it's ready.