Mamma's Chicken Cutlets
Mamma's Chicken Cutlets
Ingredients
- 1 pound chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups homemade bread crumbs
- 1/4 cup Pecorino Romano cheese, grated
- 1/2 cup fresh parsley, finely chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup olive oil, for frying, or as needed
Instructions
- 1
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
- 2
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. In the third bowl, combine the 1 1/2 cups of homemade bread crumbs, 1/4 cup of grated Pecorino Romano cheese, 1/2 cup of finely chopped fresh parsley, and 2 minced cloves of garlic. Mix these ingredients thoroughly to ensure the flavors are well distributed.
⏱️ 5 min
- 3
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
- 4
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
- 5
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
- 1 pound chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups homemade bread crumbs
- 1/4 cup Pecorino Romano cheese, grated
- 1/2 cup fresh parsley, finely chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup olive oil, for frying, or as needed
Instructions
- 1
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 - 2
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. In the third bowl, combine the 1 1/2 cups of homemade bread crumbs, 1/4 cup of grated Pecorino Romano cheese, 1/2 cup of finely chopped fresh parsley, and 2 minced cloves of garlic. Mix these ingredients thoroughly to ensure the flavors are well distributed.
⏱️ 5 min - 3
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 - 4
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 - 5
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.