Fancy name for a lightly breaded chicken breast cooked until golden and juicy … pictured with mashed potatoes. Yum!
Ingredients:
- 6 chicken breast pieces (about 1½ pounds), boneless and skinless
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1½ cups Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- ¼ cup flour
- 2 eggs beaten
- ½ cup olive oil or vegetable oil (for frying)
Directions:
- Use a paper towel to pat dry each chicken piece completely dry. Place the breasts on a clean surface. Take one piece and cover it with a bit of plastic cling wrap. Use a rolling pin or meat tenderizer to carefully flatten the cutlet until it is approximately ¼-inch thick throughout. Don’t pound the breasts too hard, as it could tear the breast apart. Ideally, you want flattened chicken breasts with uniform thickness.
- Season both sides of each chicken breast with salt and pepper. Set aside on a plate.
- In a shallow plate, combine breadcrumbs and Parmesan. Mix well to combine.
- Prepare another shallow plate with flour and another shallow plate with the beaten eggs. Dip each piece of chicken into the flour to evenly coat it on all sides. Then, dip into the egg to evenly coat, and then dip into the breadcrumb mixture to evenly coat. Shake off any excess breadcrumbs. Arrange the breaded chicken on a large baking sheet lined with parchment paper. Heat oil in a large frying pan over medium-high heat until the hot oil sizzles. Add two pieces of chicken at a time and pan fry until golden brown and cooked through, about 3 minutes per side. Transfer the cooked pieces onto a paper-towel-lined plate to drain excess oil.
