There is literally nothing better than chicken cutlets. And I didn’t even grow up with an Italian Mother. She was polish and she made some really amazing stuff, but not usually these babies.
Like any good Italian housewife (jk I am so not either of those things…but I did marry an Italian guy), you don’t make chicken cutlets from a recipe. You just know how to make them. Do it enough times and you will get the measurements right. I eyeballed for any newbies over here below 🙂
Ingredients
- 5-6 Chicken Breasts
- 1-2 c Flour
- 4 or so Eggs
- 1-2 c Seasoned Breadcrumbs
- Salt
- Pepper
- Canola Oil
Directions
- Pound the chicken breasts to be pretty thin. If they are really big, you can slice them in half with a sharp knife then pound them.
- Dry the pounded chicken breasts to be as dry as possible
- Season them liberally with salt and pepper. There is nothing worse than a bland chicken cutlet.
- Line up three plates, one with flour, one with the eggs (beaten) (maybe use a thin bowl or a square glass container, and one with the breadcrumbs
- Dredge each piece of chicken in flour and shake any excess off.
- Dredge each piece of chicken in the beaten egg.
- Dredge each piece of chicken in the breadcrumbs.
- Some people now put these int he fridge to harden up but that is up to you.
- Heat a deep pan with canola oil – enough to cover those chicken babies.
- When hot enough, put in 2-3 (or 4) of the chicken cutlets and cook til golden brown. Flip over and do the same on the other side.
- Take out, put on a paper towel and repeat with remaining chicken
