Rita’s Viral Chicken Cutlets
Serves 2
Directions
- 1Trim any fat from the chicken breasts and slice each breast lengthwise into 1-inch strips.
- 2Whisk eggs and Italian dressing together in a shallow bowl. In a separate shallow bowl, combine breadcrumbs, grated Parmesan Romano, garlic powder, and parsley.
- 3Dip the chicken strips into the egg wash, allowing the excess to drip off, then transfer to the breadcrumb mixture. Firmly press the chicken into the breadcrumbs to coat both sides thoroughly, which also flattens the strips.
- 4Heat about 1/4 inch of oil in a large skillet over medium-high heat. Fry the cutlets in batches for 2–3 minutes per side until golden brown and the internal temperature reaches 165°F.
- 5Remove the cutlets and transfer them to a paper towel-lined plate; season with salt while hot.
Ingredients
- 2 whole boneless, skinless chicken breast
- kosher salt (optional)
- black pepper (optional)
- 2 whole egg
- 1/2 cup Italian dressing
- 1 1/2 cup Italian-seasoned breadcrumbs
- 1/2 cup Parmesan Romano cheese, finely grated
- 1 tbsp garlic powder
- 1 tbsp parsley
- for frying oil
Equipment
shallow bowllarge skillet
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