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How to Make Chicken Cutlets- Perfect for Chicken Parmigiana
I recently made chicken cutlets coated in Italian bread crumbs and parmesan cheese. I usually do chicken tenders with this coating, but didn’t have any in the freezer. I typically bake the tenders, which requires spraying them with oil to moisten the breading so that it cooks evenly. I thought adequately moistening the chicken breasts might be a problem, so decided to fry them.
Slicing Chicken Breasts
Preparing the Chicken Breasts
On this occasion, I used boneless skinless chicken breasts. Chicken breasts of course vary in thickness, with the “head end” being much thicker than the lower end of the breast. This makes it more difficult to adequately cook the thick part without drying out the thinner end. You will need to flatten the breasts.
Cover your cutting board with plastic wrap, place the chicken breasts on the board, and cover them with plastic wrap. Used the flat side of a large meat mallet to flatten the breasts into a more uniform thickness.
As an alternative, you can slice the breasts, which may be easier if the breasts are still semi-frozen. I have included a video on preparing chicken breasts into thinner slices.
Beat two to three eggs in a flat dish, like a small pie dish. In another flat dish, add fine Italian bread crumbs like Progresso, and a slightly lesser portion of Parmesan cheese. Stir to combine the crumbs and cheese.
Place a flattened chicken breast in the egg. I usually let it sit a minute or so, then turn the chicken and let it sit another minute.
Move the egg-coated breast to the bread crumb-cheese mixture. Again allow to sit a minute, turn and let sit another minute. Make additional turns as needed to ensure breast is thoroughly coated with the bread crumb-cheese mixture on both sides.
Frying Chicken Cutlets
Frying the Chicken Cutlets
Have your skillet ready with about ¼ inch of hot canola oil or other preferred oil on medium or medium high heat. Place two or three battered breasts in the frying pan. Do not crowd the chicken in the pan.
Cook for two to three minutes, then turn cutlets and cook another two to three minutes. Obviously you want to make sure the chicken is thoroughly cooked, preferably without drying them out.
When cutlets are done, remove from pan to paper towel. Place additional layer of towel on top, or dab the tops of the cutlets with a paper towel to absorb excess oil.
Beautiful! These Parmesan Italian chicken cutlets are delicious, and perfect for Chicken Parmigiana.
I have included a video of Jamie Oliver’s Chicken Parmigiana. He adds a layer of prosciutto before pounding the chicken breasts. He does not batter the cutlets.