CHICKEN CUTLETS
CHICKEN CUTLETS
Literally who doesn’t like chicken cutlets. Petition for cutlets to be treated as a delicacy like caviar. But don’t make them $150 for one tiny tin, keep them affordable and delicious.
Every Italian American knows the deal with these paper thin crispy delightful things. Honestly, even if your not an Italian American, you know the deal too.
Chicken cutlets are a vessel. Need a protein with your salad, chicken cutlets. Chicken Parmesan? Chicken cutlet with tomato sauce and mozzarella. Serving a crowd? Chicken cutlets. Serving one? Chicken cutlet (s). Trying to impress someone? CHICKEN CUTLETS. Funny story.
Before I started dating my boyfriend, I wanted to cook him a special dinner, because that is just what I like to do. I decided to make us chicken cutlets. Sometimes I go a little too heavy with the garlic. I made us chicken cutlets, and let’s just say. Two people still getting to know each other, got a lot closer that day.
Me: “Hey, do you want a piece of gum?”
Him: “Does my breath smell?”
*Breathing into each other’s noses to see if out breaths smell*
Don’t make my mistake or do and just force yourself to get real comfortable with each other quicker than you expected.
Chicken Cutlets
Yields 10 cutlets
Ingredients
3 chicken breasts (about 1 lb)
½ cup Italian seasoned breadcrumbs
½ cup panko breadcrumbs
¼ cup pecorino romano or parmesan
3 tbs chopped parsley
1 garlic clove, minced
Pinch of salt and a crack of pepper
3 eggs
Salt and pepper
Directions
Filet each breast into 3 thinner breasts. With a meat tenderizer or the back of a pot, pound the breasts down so they are the same thinness throughout. Once they’re paper thin, let them rest, you should have about 9 cutlets.
In a medium mixing bowl, or deep baking tray add breadcrumbs, finely chopped parsley, cheese, minced garlic, pinch of salt, and a crack of pepper. Mix. In another medium bowl or baking tray, crack three eggs, season with a pinch of salt and a crack of pepper. Whisk to combine.
You want to have a wet and a dry hand. With your wet hand, dip the cutlet in the egg mixture and coat it. With the same hand place, it in the breadcrumb mixture, press down the top of the breast to coat the bottom. Now with your dry hand, cover the top with breadcrumbs, flip the cutlet and firmly press down so all the breadcrumbs are stuck. Repeat this process for all cutlets.
In a frying pan (aluminum works best), add olive oil and vegetable oil. Over medium high heat, heat your olive oil. Once oil is hot (test with a wooden spoon, if it bubbles around the spoon it is ready) place in 2-3 cutlets away from you, do not over crowd the pan. Fry for 3 minutes or until golden brown and flip. Cook for another 2 minutes until golden brown, remove and place on a wired rack to cool. Hit the hot cutlets with some flaky sea salt. Repeat this process for all the cutlets.
Plate up your chicken cutlets, serve with a lemon wedge and enjoy!
**Note: you will want to change your oil every few batches, you will notice your chicken cutlets start to burn, that is because the oil needs to be changed.**