An Italian classic featuring breaded chicken cutlets coated with seasoned breadcrumbs and Parmesan.

  • source: Joy of Cooking (2019), p. 414
    • “Pan-Fried Chicken Cutlets II”

Ingredients

  • 4 (2 lb.) chicken breasts, boneless and skinless
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup flour
  • 1 1/2 cups dry bread crumbs
  • 1/4 to 1/2 cup (1-2 oz.) grated Parmesan (optional)
  • 1 1/2 teaspoons dried rosemary, thyme, or oregano, crumbled (optional)
  • 2 large eggs
  • 1 tablespoon water
  • 1/3 cup vegetable oil

Directions

  1. Trim any fat around the edges of the chicken breasts.

  2. Butterfly each breast:

    • Hold knife parallel to work surface
    • Slice lengthwise through the thicker side
    • Stop 1/2 inch from the opposite side to form a hinge
    • Open each breast like a book and flatten with your hand

  3. Place butterflied chicken between sheets of wax paper and pound with a mallet or rolling pin to flatten to 1/4 to 1/2 inch thick.

  4. If the breasts are too large for the pan once pounded, cut them in half.

  5. Season with salt and black pepper.

  6. Combine in a wide shallow bowl:

    • dry bread crumbs
    • grated Parmesan (optional)
    • dried herbs (optional)
    • salt and pepper

  7. Whisk together in a shallow bowl: eggs and water.

  8. Spread flour on a plate.

  9. Coat the chicken with flour and shake off the excess.

  10. Dip in the egg mixture, then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.

  11. Set aside on a plate.

  12. Preheat the oven to 200°F.

  13. Heat vegetable oil in a large heavy skillet over medium-high heat.

  14. Working in batches, cook the breaded cutlets until golden brown, 2 to 3 minutes per side.

  15. Add more oil between batches if the skillet looks dry.

  16. As they finish cooking, transfer cutlets to a plate or baking sheet lined with paper towels and keep warm in the oven.

  17. Serve immediately or at room temperature.