Recipe: Classic Chicken Cutlet

 Classic Chicken Cutlet 

NOTE: Season at every stage! I used a combination of regular breadcrumbs and Panko for some extra crunch. You can also use Italian seasoned breadcrumbs and omit the extra herbs if you’re in a rush! Once again I measured with my heart and added ingredients until my Italian ancestors told me to stop, so my measurements are just guesstimates. If you want to cut back on the salt, either omit completely or use powdered bone broth, garlic powder, and/or onion powder for extra flavor. 

Ingredients

2 Chicken Breasts
2 Cups Preferred Breadcrumbs 
1/2 Cup Grated Parmigiano  Reggiano 
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp dried basil 
1/2 tsp dried parsley
1/2 tsp dried oregano 
1 1/2 Cup Flour 
2 Eggs
Olive oil or Avocado oil 
Salt 
Pepper 

Directions

1) Prep your chicken by placing them on a cutting board and slicing them in half longways. Cover the chicken with saran wrap and pound to an even thickness (1/8 or 1/4 inch thick) with a mallet or a heavy rolling pin.  Set aside.

2) Take out three bowls or shallow pans; we will use these as our dredging pans so make sure they are large enough to easily coat each cutlet. In the first bowl/pan, put your flour. Season your flour with salt and pepper. In the second bowl/pan, crack your 2 eggs and whisk until the yolks and whites are fully incorporated. In the third bowl/pan, add your breadcrumbs, grated parm, and seasonings, and mix until evenly incorporated. 

3) Next, take your first cutlet and dredge it in the flour. Make sure every part of the chicken is covered. When your chicken is dredged in flour, shake off any excess, fully dunk it in the egg, then place it in the breadcrumbs. Press down on one side, flip, and then press down on the other side to make sure your chicken is well coated. Place the coated chicken to the side. Repeat the three step dredging process with the three other cutlets. 

4) Once your cutlets are coated, heat a large pan over medium high heat and add enough oil to fully cover the bottom of the pan. We want to shallow fry, not deep fry. 

5) When the oil is hot (I use the tip of a chopstick to check my oil - when the chopstick bubbles, it's ready), slowly place your cutlets into the pan. Depending on the size of your cutlets, only put 1 or 2 in the pan at a time. Do not overcrowd the pan or your chicken will steam. 

6) Fry your chicken on one side until golden brown (1-2 minutes), then flip. Since our chicken is thin and we are using breast, do not overcook it or it will be dry.

7) Once your chicken is nicely browned on both sides, remove the pan and place on a wire rack to promote better airflow. Having good airflow with keep the chicken nice and crisp and prevent it from getting soggy.

8) Serve with a light salad or roasted vegetables.

Enjoy!!!!!

Love, 
   Alexis