The ultimate Chicken Cutlets

chicken cutlets
  • 120g homemade breadcrumbs or panko 
  • 3 cloves garlic, finely chopped or grated
  • 2 tablespoons finely chopped fresh Italian flat leaf parsely
  • ½ teaspoon dried Italian seasoning (optional)
  • 100g finely grated pecorino Romano or parmesan cheese (or both)
  • salt
  • freshly ground black pepper 
  • 3 large eggs
  • 50g plain flour
  • boneless, skinless chicken breasts, thinly sliced 
  • olive / vegetable oil for frying


Add the breadcrumbs, garlic, parsley, Italian seasoning, and 40g cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed. 


In another medium, shallow bowl, whisk together 3 eggs with 40g cheese, a pinch of salt and pepper and 1 tablespoon water until combined. 


Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.


Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about 1cm thick. Repeat with the remaining chicken.


Season each piece of chicken on both sides with salt and pepper.


Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess. Next, dip it in the egg mixture and let the excess drip off. Then transfer the chicken into the breadcrumbs. Be sure to press it down and move it around so that it's thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces. You can put the pieces (and I think its best) back in the fridge for an hour at this point whilst you work out and cook whatever you are going to use as an accompaniment.


Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't overcrowd the pan. 


Cook until golden brown on each side, then remove to a rack or paper towels to drain. Serve immediately, or place in a 100°c oven for up to 1 hour before serving to keep warm.

Serve with the most appropriate accompaniments here are some suggestions:

  • chips or jacket potato
  • green salad (dip into ice water just before serving and be amazed how crisp and refreshing it becomes),
  • dauphinoise potatoes
  • or even a simple fresh salsa verde to cut right through it.
Submitted by Admin on Wed, 25/01/2023 - 10:14