Updated: Mar 11
This recipe was a STAPLE growing up in my house. There was never a time when you opened the fridge and didn't see a mountain of cutlets stacked in tupperware. You can use these to make sandwiches, chicken parm, chopped up in salads or just eat them plain on their own! I may or may not have had one recently for breakfast, highly recommend.
1 pound thinly sliced chicken cutlets, about 4 pieces
1 cup all purpose flour
1 cup Italian seasoned breadcrumbs
Salt and pepper to taste
Olive oil for frying
1. Preheat a medium skillet over medium-high heat. Add enough olive oil to coat the bottom.
2. Meanwhile, set up a breading station with flour, beaten eggs and bread crumbs. Season flour with salt and pepper.
3. Dredge cutlets in flour then eggs and finally breadcrumbs, pressing firmly to ensure they adhere evenly. Place on a rimmed baking sheet while you repeat the process with the remaining cutlets.
4. Once oil is hot, add chicken in batches. Cook about 4-5 minutes per side, until golden brown. Remove from the skillet and let cool on a paper towel lined plate. Serve with a lemon wedge and sprinkle of flaky sea salt.