Crispy Chicken Cutlets
Crispy Chicken Cutlets
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts
For the Breading
- 4 ounces stale bread, dried, from a good bakery
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup Pecorino Romano cheese, grated
- 1 tablespoon Sicilian oregano, crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, plus more, as needed
For Frying
- 2 cups extra virgin olive oil, or as needed for frying
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound the chicken breasts until they are very thin, about 1/8-inch thick, almost transparent.
⏱️ 10 min
- 2
Make the breadcrumbs: Break the stale bread into smaller pieces and place them into a food processor. Process until fine breadcrumbs are formed. Transfer the breadcrumbs to a large, shallow dish.
⏱️ 5 min
- 3
Season the breadcrumbs: To the breadcrumbs, add the grated Pecorino Romano cheese, crumbled Sicilian oregano, 1/2 teaspoon black pepper, garlic powder, and onion powder. Mix all the breadcrumb ingredients thoroughly by hand, ensuring they are well combined. This is your chance to "show love to your breading station"!
⏱️ 3 min
- 4
Prepare the egg wash: Crack the eggs into a separate shallow bowl. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk the eggs thoroughly until well combined.
⏱️ 2 min
- 5
Set up the breading station: Pour the all-purpose flour into a third shallow tray. Arrange your breading station with the flour tray first, followed by the whisked egg bowl, and finally the seasoned breadcrumbs dish.
⏱️ 1 min
- 6
Bread the chicken: Take one pounded chicken cutlet and dredge it completely in the flour, shaking off any excess. Next, dip the floured cutlet into the whisked egg, ensuring it is fully coated. Finally, transfer the egg-coated cutlet to the seasoned breadcrumbs, pressing firmly on both sides to adhere the breadcrumbs evenly. Repeat this process for all chicken cutlets.
⏱️ 10 min
- 7
Heat the oil: In a large, heavy-bottomed pan or skillet, pour enough extra virgin olive oil to reach about 1/2-inch depth. Heat the oil over medium-high heat until it shimmers and a small piece of breading sizzles immediately when dropped in.
⏱️ 3 min
- 8
Fry the cutlets: Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min
- 9
Drain and serve: Remove the fried chicken cutlets from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately and enjoy your thin, crispy, salty chicken cutlets!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Cutlets
For the Chicken
- 2 pounds boneless, skinless chicken breasts
For the Breading
- 4 ounces stale bread, dried, from a good bakery
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup Pecorino Romano cheese, grated
- 1 tablespoon Sicilian oregano, crumbled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, plus more, as needed
For Frying
- 2 cups extra virgin olive oil, or as needed for frying
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound the chicken breasts until they are very thin, about 1/8-inch thick, almost transparent.
⏱️ 10 min - 2
Make the breadcrumbs: Break the stale bread into smaller pieces and place them into a food processor. Process until fine breadcrumbs are formed. Transfer the breadcrumbs to a large, shallow dish.
⏱️ 5 min - 3
Season the breadcrumbs: To the breadcrumbs, add the grated Pecorino Romano cheese, crumbled Sicilian oregano, 1/2 teaspoon black pepper, garlic powder, and onion powder. Mix all the breadcrumb ingredients thoroughly by hand, ensuring they are well combined. This is your chance to "show love to your breading station"!
⏱️ 3 min - 4
Prepare the egg wash: Crack the eggs into a separate shallow bowl. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk the eggs thoroughly until well combined.
⏱️ 2 min - 5
Set up the breading station: Pour the all-purpose flour into a third shallow tray. Arrange your breading station with the flour tray first, followed by the whisked egg bowl, and finally the seasoned breadcrumbs dish.
⏱️ 1 min - 6
Bread the chicken: Take one pounded chicken cutlet and dredge it completely in the flour, shaking off any excess. Next, dip the floured cutlet into the whisked egg, ensuring it is fully coated. Finally, transfer the egg-coated cutlet to the seasoned breadcrumbs, pressing firmly on both sides to adhere the breadcrumbs evenly. Repeat this process for all chicken cutlets.
⏱️ 10 min - 7
Heat the oil: In a large, heavy-bottomed pan or skillet, pour enough extra virgin olive oil to reach about 1/2-inch depth. Heat the oil over medium-high heat until it shimmers and a small piece of breading sizzles immediately when dropped in.
⏱️ 3 min - 8
Fry the cutlets: Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min - 9
Drain and serve: Remove the fried chicken cutlets from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately and enjoy your thin, crispy, salty chicken cutlets!
⏱️ 1 min