Pan-fried Chicken Cutlets

I remember going to my in-laws and Sunday dinner where mounds of homemade lasagna, meatballs, pasta, brasciol, mineste soup little meatballs, greens OMG all those Italian delights covering every open inch of the table. Mom would be up at 4 AM pans clanging, blender whirling and soon that sauce was simmering it was not long before you woke to the smells and you snuck in dipped a piece of bread into the sauce for a quick breakfast appetizer.   I must have gained 5 lbs. every time we ventured to Maine for the weekend.

Although a small part of the meal it is something that stuck with me and became a staple of our diet only to be modified when we had to get healthier see Oven-baked Chicken fried cutlets.

Pan-fried Chicken Cutlets

Ingredients

  • Boneless skinless chicken breast split and tenders removed. (depends on how many you are feeding or cooking to freeze)
  • 1 cup flour
  • 2 eggs to start
  • 1-2 Tbsp. Tabasco or hot sauce per 2 eggs (optional). Note: I add, it does not give the heat but adds to the flavor.
  • 2 cups Italian bread crumbs to start. Note: You can actually use whatever type of breadcrumbs season yourself does not have to be Italian.
  • Salt and pepper to taste.
  • Olive oil 3 Tbsp. to start

How

Pound the chicken breasts between two pieces of plastic wrap to about ¼ inch and cut in half

Set up the assembly line in three shallow dishes (pie plates), flour in one, lightly beaten eggs with optional tabasco sauce in another, bread crumbs in the last.

Heat 3 Tbsp. olive oil in fry pan over medium heat then lower slightly we you add the chicken.

Dredge a chicken cutlet in flour shake off excess place in egg covering wiggle around to cover flip over and wiggle, move to bread crumbs cover completely all side and place on a plate. Repeat.

  • Note: I use one hand to do this it does cake up on the fingers.
  • Depending on the batch size. I believe if you have a bowl of water next to you can rinse then dry your hand after each piece but heck I just go for it washing my hands every once in a while.

Anyway when you get 4 ready add to the heated oil and fry about 2-3 minutes per side depending on the thickness until golden brown. The cutlet will feel firm when done and you can always cut one open to get an idea of time/doneness got to feed the chef right? You will mostly likely want to turn the heat lower after the 1st or 2nd batch. Depending on batch side you can clean the pan out from time to time with a wad of paper towels.

Place cook cutlets on a paper towel to absorb excess oil.

There are so many ways to serve these, plain, with sauce, use to make quick chicken parmesan, in a sandwich with lettuce, tomatoes and roasted peppers…….

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6 thoughts on “Pan-fried Chicken Cutlets

  1. Pingback: Oven-fried Chicken Cutlets « Gourmet Dad, Don’t let the title fool you

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