These Italian Chicken Cutlets are coated with Italian breadcrumbs flavored with Parmesan cheese. Delicious on it's own, in a sandwich, or topped with sauce!
½cupof olive oilcanola oil, or mixture of both for frying
Instructions
Preheat oven to 250 degrees.
In a shallow dish, whisk eggs and season with salt and pepper.
In another shallow dish, add the breadcrumbs and combine with Parmesan cheese.
Dip each cutlet in the eggs and let excess drip.Then coat with the breadcrumbs patting the crumbs ensuring they stick to the cutlet.
Place on a baking sheet until all the cutlets are breaded.
Coat the bottom of a large nonstick skillet with the oil(s) over medium high heat. You’ll know it’s hot when the oil starts to ripple.
Working in batches, add the cutlets to the hot skillet and cook for about 3 - 4 minutes on each side.
Transfer cutlets to a platter or baking sheet lined with paper towels to drain. Season with salt, if desired. Taste first because the Parmesan is salty.
Place the cutlets on a baking sheet and place in the oven to keep warm.
In between batches, check if oil is full of brown bits and pan needs to be wiped clean and new oil added or just remove brown bits before continuing.
Serve the cutlets with your choice of sides or use to make Chicken Parmesan using my Quick Tomato Sauce.
Notes
*You can purchased thin chicken cutlets to make it easier. Or, if you are comfortable with your knife skills, you can slice each breast horizontally across creating 2 thin cutlets. Alternatively, you can pound each breast gently between 2 pieces of wax or parchment paper starting from the center out until ¼" thick.