Mamma's Chicken Cutlets with Homemade Bread Crumbs
Mamma's Chicken Cutlets with Homemade Bread Crumbs
Ingredients
For the Homemade Bread Crumbs
- 4 slices day-old bread, stale, crusts removed
- 1/4 cup Parmesan cheese, grated
- 1/2 cup fresh parsley, finely chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken Cutlets
- 1 pound chicken breast
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/2 cup olive oil, for frying, or as needed
Instructions
- 1
Prepare the homemade bread crumbs: Tear the day-old bread into small pieces and place them in a food processor. Pulse until fine crumbs are formed. Transfer the bread crumbs to a shallow bowl. Add the grated Parmesan cheese, finely chopped fresh parsley, minced garlic, salt, and freshly ground black pepper. Mix these ingredients thoroughly to ensure the flavors are well distributed. Set aside.
⏱️ 10 min
- 2
Prepare the chicken: Place each chicken breast on a cutting board. Carefully slice each breast in half lengthwise to create two thinner cutlets. Place the sliced chicken cutlets between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound each cutlet until it is about 1/4-inch thick. This ensures even cooking and tenderness.
⏱️ 10 min
- 3
Set up the dredging station: Prepare three shallow bowls for the dredging process. In the first bowl, add the 1/2 cup of all-purpose flour. In the second bowl, whisk together the 2 large eggs and 1/4 cup of milk to create a smooth egg wash. The third bowl should contain the homemade bread crumb mixture prepared in Step 1.
⏱️ 5 min
- 4
Season and dredge the chicken: Generously season both sides of the pounded chicken cutlets with salt and freshly ground black pepper. Take one seasoned cutlet and dredge it completely in the flour, ensuring it is fully coated. Gently shake off any excess flour. Next, dip the floured cutlet into the egg wash, allowing any excess to drip off. Finally, coat the cutlet thoroughly in the seasoned bread crumbs, pressing gently with your hands to ensure the crumbs adhere well to the chicken. Repeat this process for all remaining chicken cutlets.
⏱️ 10 min
- 5
Fry the cutlets: Heat 1/2 cup of olive oil (or enough to generously coat the bottom of the pan) in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when a small piece of breading sizzles immediately upon contact. Carefully place the breaded chicken cutlets into the hot pan, being careful not to overcrowd the skillet. You may need to fry them in batches. Fry for 3 to 5 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 15 min•🌡️ 350
- 6
Serve: Remove the cooked chicken cutlets from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately with your favorite sides.
Kitchen Tools
Nutrition Facts (per serving)
Mamma's Chicken Cutlets with Homemade Bread Crumbs
For the Homemade Bread Crumbs
- 4 slices day-old bread, stale, crusts removed
- 1/4 cup Parmesan cheese, grated
- 1/2 cup fresh parsley, finely chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken Cutlets
- 1 pound chicken breast
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/2 cup olive oil, for frying, or as needed
Instructions
- 1
Prepare the homemade bread crumbs: Tear the day-old bread into small pieces and place them in a food processor. Pulse until fine crumbs are formed. Transfer the bread crumbs to a shallow bowl. Add the grated Parmesan cheese, finely chopped fresh parsley, minced garlic, salt, and freshly ground black pepper. Mix these ingredients thoroughly to ensure the flavors are well distributed. Set aside.
⏱️ 10 min - 2
Prepare the chicken: Place each chicken breast on a cutting board. Carefully slice each breast in half lengthwise to create two thinner cutlets. Place the sliced chicken cutlets between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound each cutlet until it is about 1/4-inch thick. This ensures even cooking and tenderness.
⏱️ 10 min - 3
Set up the dredging station: Prepare three shallow bowls for the dredging process. In the first bowl, add the 1/2 cup of all-purpose flour. In the second bowl, whisk together the 2 large eggs and 1/4 cup of milk to create a smooth egg wash. The third bowl should contain the homemade bread crumb mixture prepared in Step 1.
⏱️ 5 min - 4
Season and dredge the chicken: Generously season both sides of the pounded chicken cutlets with salt and freshly ground black pepper. Take one seasoned cutlet and dredge it completely in the flour, ensuring it is fully coated. Gently shake off any excess flour. Next, dip the floured cutlet into the egg wash, allowing any excess to drip off. Finally, coat the cutlet thoroughly in the seasoned bread crumbs, pressing gently with your hands to ensure the crumbs adhere well to the chicken. Repeat this process for all remaining chicken cutlets.
⏱️ 10 min - 5
Fry the cutlets: Heat 1/2 cup of olive oil (or enough to generously coat the bottom of the pan) in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when a small piece of breading sizzles immediately upon contact. Carefully place the breaded chicken cutlets into the hot pan, being careful not to overcrowd the skillet. You may need to fry them in batches. Fry for 3 to 5 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 15 min•🌡️ 350 - 6
Serve: Remove the cooked chicken cutlets from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately with your favorite sides.