As someone who is married to an Italian man I am sure there are many ladies out there that can understand the unrelenting requests for chicken cutlets. Honestly, I had never even heard of such a thing before I dated my husband. I swear it is something in the DNA of all persons of Italian decent. My girls took to chicken cutlets like most children take to hot dogs.
Many of my girlfriends find it amusing as I use chicken cutlets as a form of payment/bribes for tasks my husband isn’t fond of. For instance if I want him to help with lawn work, that’s going to cost me an easy two batches of chicken cutlets. If I volunteer his computer skills (because that is his “master skill”), that should only run me one batch. After all these years, I have it pretty much down to a science.
After many years and countless requests I have come up with a new spin on an old classic that appears to have us all pleased at the moment. As you look at this picture don’t forget to take in the glory that is my garden fresh lettuce. I had the whole dish almost finished by the time the girlies came back with all the greens from the garden.
Ingredients
- 5 Chicken Breast (Thin Sliced) or pounded thin
- 4 Eggs
- 2 cups Parmesan Graded
- 1/2 cup Seasoned Bread Crumbs
- Salt & Pepper
- Olive oil
Directions
- Gather all ingredients.
- If you do not have thin sliced chicken breast you will need to pound them out to 1/4 inch thickness. I choose to take the easy way and picked up some thin sliced boneless chicken breast.
- Crack all four eggs and beat them with a fork until really airy and foamy.
- Place all the thin sliced chicken breast in the egg mixture.
- Using a deeper plate mix the parmesan and the bread crumbs together.
- Ensuring that each chicken breast is fully coated in egg then place them in the bread crumb parmesan mixture and coat both sides. Repeat this until all chicken breasts are fully coated.
- Heat a frying pan on medium heat with a little bit of olive oil.
- Place 2-3 chicken cutlets in the pan and wait for one side to become golden brown before flipping.
- When both sides are equally golden brown place the cutlets into an oven safe pan and place them in the oven for 5 minutes at 350º. This will keep them warm and ensure they are cooked through.
- Remove from the oven and plate for dinner. Add salt and pepper to taste as well as a little extra parmesan for decoration.
