Best Ever Chicken Cutlets
, Serves 6
Thin chicken breasts pounded flat, breaded in a garlicky Parmesan-and-parsley crumb, and pan-fried until golden.
| prepOptional: preheat oven to 250°F / 120°C to keep cutlets warm | |||
| 150 g homemade breadcrumbs or panko | Mix crumbs, garlic, herbs, cheese | Dredge in flour, egg, then crumbs | Fry in oil, golden each side, drain |
| 3 cloves garlic, finely minced or grated | |||
| 2 tablespoons fresh Italian flat leaf parsley, finely minced | |||
| 1/2 teaspoon dried Italian seasoning (optional) | |||
| 70 g finely grated pecorino Romano or parmesan (for the breadcrumbs) | |||
| kosher salt and freshly ground black pepper, to taste (for the breadcrumbs) | |||
| 3 large eggs | Whisk eggs, cheese, water, seasoning | ||
| 45 g finely grated pecorino Romano or parmesan (for the egg wash) | |||
| 1 tablespoon water | |||
| 125 g all purpose flour | Mix flour with salt & pepper | ||
| kosher salt and freshly ground black pepper, to taste (for the flour) | |||
| 900 g boneless skinless chicken breasts, thinly sliced | Pound chicken to 1/2 in / 1 cm, season | ||
| extra virgin olive oil, for frying | |||
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