– Made with homemade seasoned breadcrumbs for extra crispy chicken cutlets.
– Pounding out the chicken ensures even, thorough cooking with no oven required.
– Seasoning the meat prior to breading makes extra flavorful, juicy chicken breasts.
– Adding grated cheese to the egg mixture is a significant change!
Crispy breaded Italian chicken cutlets get topped with a lemony arugula tomato salad. It's a simple and delicious Italian dinner that will have you coming back for seconds (and thirds).
Add the breadcrumbs to a medium, shallow dish along with the grated garlic, parsley,parmesan, salt and pepper, then use a fork or your fingers to mix together.
Whisk 3 eggs with the remaining parmesan in a second dish, until combined. Then add the flour into a third dish, season both with salt and pepper and mix to combine.
Take a piece of chicken and coat it in the flour. Add to the beaten egg mixture, turn to coat. Transfer the chicken to the bread crumb mixture, toss it around and press gently.
Heat a generous amount of oil in a large skillet over medium-high heat. Carefully place 1 to 3 chicken breasts at a time in the hot oil. Cook until golden brown.