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.
Notes
You may need to add a splash of more oil to the skillet as you cook the chicken. Allow it to come back to temperature before adding the next batch of cutlets.