Description
Italian fried chicken cutlets are deliciously seasoned chicken cutlets, fried in olive oil until lightly crisp and tender.
Ingredients
- 3 large chicken breasts, each cut into three pieces: the finger, and two thin cutlets.
- 2 large eggs
- 1/8 cup of milk
- 1 cup of flour
- 1.5 cups of fine, plain breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup of freshly chopped parsley
- 1 tsp of dry oregano
- 2 teaspoons of Kosher salt
- Black pepper to taste
- 1/4 teaspoon Cayenne pepper (2 pinches)
- Olive oil, enough to make a 1/2 inch layer in the frying pan, plus more if needed
Instructions
- Prepare the chicken breasts as stated above, then cover them in plastic wrap and pound with a meat mallet until each piece is about uniform in thinness. Lightly season chicken with a pinch of salt and pepper on both sides. (about 1 teaspoon of each)
- In 3 separate bowls, prepare the dredging mixtures. Place flour in the first bowl and lightly season it with 1/2 teaspoon of each salt and pepper, and a pinch of cayenne, if using. Beat 2 eggs and milk in the second bowl. Finally, place the breadcrumbs, Parmesan cheese, parsley, and oregano in the third bowl and lightly season it with 1/2 teaspoon of each salt and pepper, and a pinch of cayenne, if using.
- Dredge the chicken, first coating it in the flour mixture, then the egg mixture, then the breadcrumb mixture.
- Arrange breaded cutlets on a plate or wire rack and place them in the refrigerator for 20-30 minutes so the breading can set. (optional)
- In a frying pan set over a medium flame, heat the olive oil. (see note 1) When the oil reaches 290F (see note 2), add the first batch of chicken: 2-3 pieces max. Fry the chicken for 2 minutes per side, or until the chicken reaches a medium brown color. If using a thermometer, check for an internal temperature of 150F.
- Remove chicken onto a plate lined with a paper towel. To keep the chicken hot while frying the other batches, you can optionally place the plate in a low oven, as low as your oven will go. (see note 3)
Notes
Note 1: The amount of olive oil will vary depending on the type and side of the pan you use. Use enough olive to make a 1/2 inch layer of oil. You may need to add more oil as you go to make sure the oil reaches at least half way up the side of the chicken cutlet.
Note 2: If you don't have an instant read thermometer, check for other heat cues. The oil will start to shimmer and become a thinner consistency.
Note 3: The breading protects fried chicken from drying out, so you can place the chicken in a low oven without fear of them becoming dry or tough. I wouldn't leave them in there for more than 30 minutes though because you also don't want to overcook them.
Keywords: Italian chicken cutlets, Italian chicken cutlet recipe, Italian cutlets