breaded chicken cutlets

Crispy, tasty fried chicken cutlets that’ll feed a large crew of people or that can be used in various other recipes, once they’re cooked. A labor of love that’ll temporarily stink up your house…but we think they’re worth it.

Ingredients:
2 large boneless, skinless chicken breasts (and a sharp knife to cut thin ones) or 8-12 thin cutlets

Salt, pepper

2-3 eggs

2 cups Italian seasoned breadcrumbs

1 cup Locatelli pecorino romano cheese

1-2 cups vegetable oil

Instructions:

Use knife to slice thin cutlets if you’re starting with thick ones (or just purchase thin cut) and then pound thin with a mallet, either under plastic wrap or under parchment paper.

Add all cutlets to a large bowl once cut and season with salt and pepper.

Add two eggs to start and mix with your hands to evenly coat the chicken, if it seems too dry, add the third egg.

Add breadcrumb and pecorino romano to a deep dish and mix together.

Take wet cutlets and dip into breadcrumb/cheese mixture, pat firmly, and then rest on a cookie sheet or pan until ready to fry. Use parchment paper if you need an extra layer, so they don’t stick.

Heat cast iron skillet, or large fry pan with vegetable oil, about 1 cm deep, on medium heat.

Oil is ready when a toothpick tip bubbles in it.

Fry cutlets 2-3 minutes on each side until golden brown. If they get too brown, lower heat, if they’re not bubbling or crisping up the oil is not hot enough and they’re going to be greasy.

You should be able to fry this amount of cutlets without having to change the oil but if it gets dark brown/black particles in it or starts to foam - you’ll want to change it before finishing (and lower the heat).

Let stand on paper towels to absorb excess grease.

They taste best fresh out of the pan but can be reheated in an air fryer or toaster oven, too!

Mangia!