Classic Chicken Cutlets
If you’ve visited my site before, you’ll notice I’m usually not one for large headers and lengthy intros. However, when it comes to chicken cutlets, I have a lot to say. Let me start by saying that every Italian-American has their own way of making cutlets – everything from the thickness of the chicken, to the brand of breadcrumbs to which type of oil to fry with. This is how my family does it and it’s how I like them.
When it comes to cutlet thickness, for me, the thinner the better. Mine are so thin, they’re practically see through. Being that I live on Staten Island, I can find them prepared like this at pretty much any salumeria and even my local Italian market. This cutlet is all about the crispy coating and less about the chicken itself. (I’m not going to lie, chicken sometimes gives me the ick, so that’s probably why I prefer my cutlets this way!) If you want a meatier bite, go for the ¼-inch cutlets!
I’m not going to spend too much time on breadcrumbs. Use your preferred brand. I use Progresso most often, but I also do not mind Cento, Colombo or 4C!
Finally, when it comes to the fry oil, I prefer to use a neutral oil like canola or vegetable. Personally, I feel like olive oil is too heavy a flavor for a cutlet, especially super-thin ones, but you do you.
While a fresh-out-of-the-skillet cutlet is AMAZING, as is a room temperature cutlet, it’s a cold leftover cutlet that will make me swoon every time!
Classic Chicken Cutlets
Ingredients
- 1 ½ cups Italian-style seasoned breadcrumbs
- ½ cup finely grated pecorino
- 2 large eggs, thoroughly scrambled
- 2 pounds thinly sliced chicken cutlets, ¼-inch in thickness or less
- Vegetable oil
- Kosher salt
- Lemon, for serving, optional
Instructions
- Setup a dredging station by mixing the breadcrumbs and pecorino in one shallow rimmed plate or bowl, and the eggs in another.
- Working one at a time, dip each chicken cutlet into the egg, making sure it’s fully coated.
- Allow any excess egg to drip off before placing it into the breadcrumb mixture and completely coating the cutlet, being sure to press the breadcrumbs firmly onto the chicken; transfer to a plate.
- Add ¼-inch worth of the oil to a large stainless steel skillet and preheat over medium heat to 365-degrees.
- Shallow fry the chicken in batches until deep golden brown and cooked through, about 1 ½ minutes per side for ⅛-inch thick cutlets and about 3 minutes per side for ¼-inch cutlets.
- Transfer to a wire rack-lined sheet pan and immediately sprinkle with some salt.
- Serve immediately as is, or with a drizzle of lemon juice if you’re feeling fancy.
