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I think everyone has their own unique chicken cutlet recipe. Amiright? Maybe it’s just that everyone I grew up around had their own variation of this popular and tasty dish. I mean, why not? It’s breaded chicken, what’s not to like (if you eat meat)? This is my version of my Grandma Rosie’s Chicken Cutlets.
J requests this dish quite a bit. It’s a simple dinner full of delicious flavor and doesn’t require too much work, so it’s totally doable for a weeknight dinner. You can even make it easier if you cut and pound out your chicken in advance. The best part is, these little guys are completely addictive. Seriously, you’re not going to want to stop eating this chicken once you start!
The great thing is that this makes an excellent base recipe. From here you can take it in so many directions. You could make a really tasty lemon-cream pan sauce to serve over them. You could turn them into Chicken Parmesan with some Marinara Sauce and some mozzarella cheese. You can cut them up and serve them over Pasta Pomodoro. They also taste great on a salad. I personally like them best on their own served alongside my Roasted Potatoes and Peas with Onions.
Now there are two ways you can do this. The easy way and the way that’s slightly more labor intensive. Only slightly, I promise. Both taste great but if you put in a teeny bit more work they taste even better. Basically, when you’re breading the cutlets, you can use egg if you want to keep it easy or you can sub in mayonnaise for a tiny bit more work and an even more delicious flavor. I’ve made these several times both ways with excellent results each time. It just comes down to how you’re feeling like doing it. But either way, make these and you’ll never need another chicken cutlet recipe!
Source: The Life Jolie, inspired by Rose Scuteri
- Olive oil
- A few chicken breasts, pounded thin and cut into cutlets
- 1/4 cup of flour, seasoned with salt and pepper to taste
- 1/2 cup of mayonnaise or 2 eggs
- 3/4 cup of seasoned bread crumbs
- 1/4 + 1/8 cup of Romano cheese (or Parmesan)
- White wine (optional)
Preheat your oven to 350 degrees.
Place a couple tablespoons of oil into your pan and heat over medium to medium-high heat.
Cover each piece of chicken in flour (shake off the excess so that it’s lightly coated)
Then cover it in mayonnaise or egg. If you’re going the mayonnaise route, use your fingers to make sure the chicken is evenly coated with a thin coat of the mayonnaise (this is where the labor comes in because you’re not just dipping it, you’re using your fingers to spread it onto the chicken- it’s not super hard, just slightly more work than the eggs).
Next, cover each piece of chicken in your breadcrumb mixture.
Once the chicken is fully coated in bread crumbs, shake off the excess and place them into the pan. Make sure you work in batches, because if there are too many in the pan at once they will steam and not fry.
Fry each side for a couple minutes on each side. You’ll want to turn them when they’re golden brown. If you find that they’re going too quickly, you can turn the heat down to medium. You can always add more oil if you need it as well.
Once all the chicken is golden on each side, move them all into an oven-safe pan. Pour a small splash of white wine over them (don’t use too much or the bottom ones will get soggy- they still taste fantastic but you really don’t need much wine, you want it to evaporate and steam the cutlets to add a really nice flavor).
Place in the oven for around 10-15 minutes. Enjoy immediately or refrigerate and use over the next few days.
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