Italian Breaded Chicken Cutlets
Italian Breaded Chicken Cutlets
Submitted by Charlene Hunt, Fustini's Petoskey
Meat and Poultry
Ingredients
- 2 chicken breasts sliced thin (to make 4 cutlets) Or 4 already thin sliced chicken breasts
- 1/2 cup all-purpose flour
- 1/4 Parmesan cheese (optional)
- 1/2 cup Italian bread crumbs
- 1 egg + 2 tablespoons water whisked together
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/2 tsp pepper
- Fustini's Garlic olive oil
Directions
- Pat chicken breasts dry. Season with salt, garlic powder, and pepper on both sides. Rub in to make sure the spices stick. Whisk egg and water in a shallow dish. Put flour on a plate. Put bread crumbs (and Parmesan if using) on a plate.
- One at a time, dredge chicken breast in flour (coat on both sides). Then coat both sides in egg mixture. Dredge chicken in flour again, then egg mixture again, and finally dredge in bread crumbs.
- Heat a skillet with about a 1/4 inch of garlic olive oil in the bottom over medium heat for about 2-3 minutes. When the oil is hot, place breaded chicken breasts in the pan. Cook on one side for about 4 minutes, then turn to the other side. Cook for an additional 4 minutes. Remove from pan and let rest on a plate lined with a paper towel to absorb any excess oil.
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