Chicken Cutlets

This is my tried and true recipe. I mean who doesn’t love a chicken dish that is so good on its own and then also so versatile?! Chicken parm, almost any salad, several different pasta dishes, and honestly the list is practically endless. Perfect for feeding a crowd or hosting a dinner party. I hope you love this recipe as much as I do and trust me on this one. I promise it won’t disappoint.

Ingredient List

8 ounces panko breadcrumbs

8 ounces homemade Italian breadcrumbs (look for recipe)

4 eggs

1 ½ cups all purpose flour

2 chicken breasts

1 bunch of parsley 

3 cloves minced garlic

Canola oil for frying 

1. In a deep frying pan, heat about 3 inches of canola oil to 375 degrees fahrenheit. 
2. Take the parsley and mince the crap out of it, we want small pieces. Grab 3 different baking dishes, in each pan put the following and mix the ingredients in them well:
   1. Pan A- flour, pinch of kosher salt, few twists of cracked black pepper
   2. Pan B- eggs, whisked super well
   3. Pan C- breadcrumbs, garlic, parsley
3. Take the chicken, butterfly it open so that you end of having 4 separate pieces of chicken.
4. Time to bread the chicken- 
   1. Pro tip- one hand is for wet ingredients and one hand is for dry ingredients, this helps your hands and area stay clean.
      1. Bread the chicken in this order-
         1. flour mix
         2. egg 
         3. breadcrumb mix
   2. Make sure to evenly coat each side with each layer.
5. Gently lay the chicken in the hot oil, making sure to not burn yourself or to over crowd the pan. If the pan is too crowed, the chicken won’t cook evenly and the oil will cool faster than you want.
6. Fry each side until golden brown and the internal temperature is 165 degrees fahrenheit.
7. Once completely cooked, place on a plate with a few layers of paper towels to soak up any excess oil and let the chicken finish crisping up for about 3-5 minutes. Do this for all the chicken.
8. Boom. There you have it! Perfectly cooked chicken that is a crowd pleaser!

3 ways to serve it-

1. Chicken cutlets over a salad 
2. Chicken parm 
   1. Chicken cutlet with melted mozzarella on top, finished with tomato sauce 
3. Chicken ceasar salad sandwich
   1. Toasted bread, chicken cutlet, lettuce, parmesan, and ceasar salad dressing

Recipe notes-

1 recipe makes 4 servings.

Depending on how big your chicken breast are you might need a little extra panko or breadcrumbs to compensate the chicken to make sure it is fully breaded.

Make sure your chicken is at 165 degrees fahrenheit before serving- since the chicken is so thin when you butterfly it the chicken will most likely be done once the breading is golden brown.