Time 45m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry. In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish. Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken. Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack. Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack. Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish. Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper. Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside. Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
More about “the best chicken cutlets recipes”
Time 1h24m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack. Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes. Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes. Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish. Place flour in a shallow dish. Beat eggs with 1 tablespoon olive oil in a separate shallow dish. Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs. Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.
