Italian Recipes Blog

Italian Chicken Cutlets

A recipe for Italian Chicken Cutlets that are unbelievably delicious. And making the cutlets is fast and easy.

chicken cutlets

This recipe is best when used with the Italian Bread Crumbs that you find at Italian Bread Crumbs Recipe.

The cutlets will be shallow fried - meaning that the frying oil will be just deep enough to reach the top of the first cutlet that you put in the pan.

First butterfly cut your chicken breasts and pound them thin. Then cut each breast in half.

Set up a dredging station that consists of a plate of flour, eggs and breadcrumbs.

For two chicken breasts, use three eggs. Mix them and add 40 grams of Romano cheese. Mix the cheese in well. The cheese really adds flavor.

Coat each cutlet with flour, then coat each with egg and then bread crumbs. Put on a rack.

You can fry the cutlets immediately or store them in the refrigerator until you are ready to use them.

To fry them heat your oil to about 180 C. Or if you don't have a thermometer, test by adding a little crumb egg mixture to see if it is hot enough to crisp.

Add your cutlets. DO NOT FRY THEM LONG! Fry them just until you see them browning. You want them crisp on the outside. When they are crisp, take them out and put them on paper towels to drain. They will be super juicy.


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