Italian Breaded Chicken Cutlets from Heirloom Meals

Posted at: 05/09/2013 10:37 AM | Updated at: 05/11/2013 9:38 AM

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Italian Breaded Chicken Cutlets

from Carole Murko - Heirloom Meals

(Click the above link to go to the website.)

Quite possibly my most FAVORITE food in the universe!!!! Great for dinner and they make up nicely in sandwiches the next day.

2 whole boneless, skinless chicken breasts, sliced into cutlets
2 eggs
1/2 cup milk
2-3 cups bread crumbs (homemade are best)

Homemade Bread Crumbs
10-12 slices stale bread
1 tsp salt
1/2 tsp pepper
2 Tbsp dried parsley
1 tsp dried oregano
1 1/4 cups Pecorino Romano

Heat oven to 250 degrees.
Arrange bread in a single layer on a baking sheet. Bake for 20 minutes, until the bread is crisp and dry. Allow to cool completely, and the break into small pieces. Place in food processor and add seasonings.

For Gluten-free bread crumbs, substitute 1 cup brown rice flour and
1 cup corn meal for the stale bread


Olive Oil for pan frying

Beat the egg and milk together. Have the breadcrumbs in a plate next to the egg mixture and work like an assembly line. Dip the cutlet, first in the bread crumbs, then in the egg mixture, then back in the breadcrumbs until fully coated. Repeat until all are finished.

Hint: Do this ahead and refrigerate. It allows the batter to set up and makes the pan-frying easier.  If you don’t have time - not to worry - it still comes our perfectly!!

Heat the olive oil over medium to high heat.  You’ll have to adjust the heat - it’s a “feel” thing - you can tell if they are browning too slowly or too quickly. Fry until golden, transfer to an over-proof dish.  I put them in a 200 degree oven to keep them crispy until they are all done.  Enjoy!



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