Chicken Cutlets
A quick and easy recipe for making a delicious dinner that you can also use over and over again in all your favorite recipes
Ingredients
- 3 pieces of boneless, skinless chicken breasts, finely pounded and cut into 1-inch-wide slices
- Ground black pepper, to taste
- 3/4 cup seasoned breadcrumbs
- Kosher salt, to taste
- Olive oil
- 1/4 cup flour
- 1/2 cup mayonnaise (or 2 eggs, beat)
- 1/4 + 1/8 cup Romano cheese (or Parmesan)
- 1 dash of white wine (optional)
Instructions
First, preheat the oven to 350 degrees.
Then, mix the breadcrumbs with the cheese and set aside.
Put a few tablespoons of oil in the pan and heat over medium to medium-high heat.
Cover each piece of chicken with flour (shake off excess so that it is lightly coated).
Turn the chicken pieces in the mayonnaise or egg to evenly coat them. If you are going the mayonnaise route, use your fingers.
Cover each piece of chicken with the breadcrumb mixture.
Once the chicken is completely coated in the breadcrumbs, shake off the excess and place them in the pan, working in batches so as not to overcrowd the pan.
Fry the chicken for a few minutes on each side, turning it over when browned (manage the heat and oil in the pan, adding more or less as needed).
Once all the chicken is browned on each side, place them all in an ovenproof pan.
Pour a little white wine over it (don't use too much or the bottom ones will be soggy).
Place in the oven for about 10 to 15 minutes to finish cooking. Serve immediately or refrigerate and reheat. Happy Cooking Time.
