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Italian · Lunch, dinner

Breaded Chicken Cutlets

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Thin breaded cutlets appear in many European and American traditions, including schnitzel and Italian cotoletta. Pounding the chicken evenly lets the coating brown before the meat dries out.

Ingredients

  • 4 small boneless, skinless chicken breasts
  • Salt and black pepper
  • 65 g all-purpose flour
  • 2 eggs
  • 120 g fine breadcrumbs
  • 30 g grated Parmesan, optional
  • 120 ml neutral oil
  • Lemon wedges

How to cook

  1. Pound the chicken between sheets of parchment to an even 6 mm thickness; season with salt and pepper.
  2. Put flour, beaten eggs, and breadcrumbs mixed with Parmesan in three shallow dishes. Coat each cutlet in flour, egg, then crumbs, pressing gently.
  3. Heat 5 mm of oil over medium heat. Fry cutlets for 2 to 3 minutes per side until golden and the centers reach 74°C. Drain on a rack and serve with lemon.

Recipe photographs link to their original publishers.