Danielle’s Chicken Cutlets
Is there really such a thing as making too many cutlets? Never. It doesn’t get more classic or popular than a fried chicken cutlet. Italian comfort food at its best, knowing how to make them should be everyone’s rite of passage into adulthood. The smell of them frying evokes so many fond childhood memories. The best part? They can be served so many ways: Milanese, Parmigiana, on a sandwich, or a side of broccoli rabe or a salad.
Ingredients
- 2 pounds of thinly sliced and pounded chicken cutlets, room temperature
- 2-3 whisked eggs
- 1/3 cup of milk
- 1 cup of Locatelli Pecorino Romano Cheese, divided 3/4 and 1/4
- 1/2 cup of Italian seasoned breadcrumbs
- 1/2 cup of Italian seasoned panko
- 1 cup of all purpose flour
- 1/3 cup of freshly chopped flat leaf Italian parsley
- Salt and freshly ground black pepper, to taste
- 1/2 cup vegetable oil or olive oil, your preference, or you can mix them.
Instructions
- Remove the chicken cutlets from the refrigerator about 30 minutes to 1 hour before you intend to fry them so they are at room temperature for even cooking. In the meantime, set up your station with one bowl for the flour, one bowl for the whisked eggs, and one bowl for the breadcrumb and panko mix.
- Pound the chicken out. Add eggs, 1/4 cup of Locatelli, milk, and salt and pepper to a bowl and whisk well. Add 3/4 cup of Locatelli and the freshly ground parsley, and black pepper to the bowl containing breadcrumbs and panko and mix well. Add black pepper to the flour (there is enough salt in the other steps).
- Dredge the chicken into the flour, shaking off any excess, followed by the egg, letting any excess drip off, and finally followed by the breadcrumb panko mix. Pat them down well with your fingers so that they really absorb all the breadcrumbs and are fully covered – back, front and sides. Lay the cutlets on a flat plate when fully breaded. Repeat with the remaining pieces. When all the cutlets are breaded, cover and refrigerate for about 30 minutes. This will help the breading stay on the cutlet.
- Add the oil to a deep skillet over high heat. When the oil is glistening and ready, lower the heat slightly and then add 2 to 3 cutlets, depending on the size of the skillet. Try not to overcrowd the pan. Allowed to cook approximately 3 to 4 minutes per side or until golden brown. (If you’re using a thermometer, the internal temperature should reach 165°F). Avoid prematurely flipping. When both sides are done, remove to paper towels or a rack to drain. Serve immediately.
Notes
*some people prefer to fry in olive oil as it’s more flavorful, but it’s also more expensive.
