That’s amore baby 🤌🏼 Nothing better than a perfectly crispy chicken cutlet. Special shout out to the Italians for creating an adult version of chicken fingers ily for that ❤️
Crispy Chicken Cutlets
Servings 4
Ingredients
- 2 large chicken breasts
- Kosher salt & pepper
- 2 eggs beaten
- 1 cup Italian breadcrumbs
- 1 cup panko breadcrumbs
- 2 tbsp grated parmesan cheese
- 1 cup flour
- 2-3 tbsp olive oil
- Lemon wedges to serve
- Arugula salad to top
Instructions
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Cut the chicken in half to make 4 thinner breasts. Place on a cutting board and cover with plastic wrap. Using a meat mallet, bottle of wine, cup or whatever you have with a flat wide surface, pound the chicken until it’s thin and even. Season with salt and pepper.
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Line up your assembly line with the flour mixed with a pinch of salt and pepper, beaten eggs, and breadcrumbs mixed with parmesan cheese.
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Heat olive oil in cast iron skillet over medium heat (or slightly lower than medium if your stove is strong).
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Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly.
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Place in the hot pan for 3 minutes each side. Repeat with the rest of the cutlets.
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Serve with a squeeze of lemon and an arugula salad on top. (I just did arugula, olive oil, balsamic and shaved parmesan.)
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