Menu

Breaded Chicken Cutlets

Breaded Chicken Cutlets

 Everybody seems to love breaded chicken cutlets, young and old. They take a bit of last minute effort, but they’re worth it. They’re a far cry from the chicken “nuggets” you get a fast food places, especially if you add some parmesan cheese to the bread crumb mixture. The cheese adds so much flavor and crunch after they’re fried. Look at that crispy crust. Don’t you want to dive in? 

 

I don’t make them that often, but when I do, I don’t skip any of these three steps — dredge the chicken first in flour, then egg and last breadcrumbs.
I always pound the chicken breasts first to make them a uniform thickness. Then coat them in the flour, shaking off any excess. Dip into the beaten egg, and finally coat them with the breadcrumbs. Use panko – the Japanese shredded bread flakes – or regular bread crumbs.
I fry my cutlets in a cast iron skillet, using a layer of shallow layer of vegetable oil. But I’ve also been known to use a mixture of olive oil and butter too.

Whichever you use – slip the cutlets carefully into the skillet. Give each side a few minutes to brown and cook.

They’re always a hit, whether you’re serving children or adults. If you want to gild the lily, you can top it with some tomato sauce and mozzarella cheese, then run it in a high oven (400 degrees) for a few minutes to let the cheese melt.
But I like mine just plain, with a squirt of lemon and a salad on the side.
or serve them with a platter of green veggies for a nice color contrast.

And here’s another way to make them, where they’re brined first, then baked in the oven and served with a lemon/garlic/parsley sauce. I may try this the next time. They look delicious.
Even if you don’t want to make chicken cutlets this way, do yourself a favor and watch the loving interaction between a young man and his 90-year-old Sicilian grandmother, living in Brooklyn. It will bring smiles to your face. Stay with it to the end and it will bring tears to your eyes.

 


Breaded Chicken Cutlets

3-4 chicken cutlets
1 cup flour
2 eggs
1 cup seasoned panko, or regular bread crumbs, or more as needed (I season my own bread crumbs with salt, pepper, dried basil, and garlic powder)
1/2 cup parmesan cheese
1/2 cup cooking oil (or a mixture of olive oil and butter)
Pound the chicken cutlets to make them a uniform thickness. Beat the eggs with a couple of tablespoons of water. Place the flour in a plate and do the same with the beaten eggs and the panko.
Dredge the chicken cutlets first in the flour, then shake off any excess. Dip it into the egg, then the panko. Heat the skillet (I use a cast iron skillet about 10 inches in diameter) and add the oil (and /or butter.) Fry the cutlets in the mixture and turn once, when golden brown. Remove to a platter. Use more oil as needed to fry remaining cutlets. Serve with lemon wedges.
Print Friendly, PDF & EmailPrint This Recipe
You Might Also Like
This Post Has 15 Comments

  3. Yummy!! We do love our chicken cutlets but for some reason haven't made them in a while. We'll have to make them as soon as we get home — that's where are huge cast iron skillet it. I agree with you about panko. We use those crumbs all the time and they add a delicious crunch. I haven't put parmesan into the crumbs but next time I will. Have a wonderful week!

  4. We call these 'scallopini' in my family. I love them! We eat them without the sauce just like you do, Linda! Now I'm getting hungry for some! The video is precious. Love the Nonna. All of the photos and statues of saints makes me think of my Nonna too! They didn't have scratch off tickets when my grandmother was alive, but she really liked bingo! Nonnas and gambling! AND lots of food!

  5. A family favorite whether with panic or breadcrumbs; nothing is quite as satisfying as a crispy fried chicken cutlet. I remember my nonna frying up a platter of these for family gatherings as I stood along side the stove waiting for small taste.

  6. This is my go-to "please the family" meal. I used to make it once a week. I still make it for Sunday family dinners. Sometimes with a lemon sauce, sometimes with a squeeze of free lemon. The video was so sweet!

  7. insieme al pangrattato e Parmigiano Reggiano spesso aggiungo un po' di mandorle , nocciole o anacardi tritati, aggiungono ancor più sapore, le cotolette sono sempre una scelta vincente !

  8. Your cutlets look delicious! I use to make my Mom's recipe for chicken cutlets. She would dip them in flour then egg, she would beat the egg whites until they were frothy and than add a yolk or two. They were fried and always delicious. But then I found the Nonna Pinnella video. It is the only way I make cutlets now. If I am going to do a Parmesan I leave out the lemon bath. I love getting recipes from older Italian women. They remind me of my Mom and Aunts.

  10. Yum. We make ours almost exactly the same way, except i usually fry in sunflower oil. I'm curious to try it with the olive oil-butter combination. Sounds delicious.

  13. You're bring back some memories, Linda. Chicken cutlets were a staple in my family when I was growing up. And I still enjoy them today, whenever I'm feeling like a taste of home. And they're so quick and easy.

  14. Oh my goodness, the Nonna in the video sounds exactly like my husband's oldest sister, who is 80. Same broken English, same accent, same basement kitchen in a Bensonhurst house. They probably know each other as my sister-in-law also worked as a seamstress in a local factory when they immigrated to the US from Italy in the late 1950's.

    I make chicken cutlets often as all the grandchildren love them (I have to use gluten free bread crumbs for 2) I also make them at the holidays for all those who don't like fish or ham or some other traditional entree. I never breaded and baked them, like this Nonna did–I'll have to try that as it looks like a time saver, and I'm all about making things easy these days.

Comments are closed.