MainsMolly SoudantchickenComment

Chicken Cutlets

MainsMolly SoudantchickenComment
Chicken Cutlets

These chicken cutlets are essentially an Italian-style fried chicken, akin to a grown up chicken nugget. This recipe comes from my husband’s family and is by far my kids’ favorite food. It’s a great option if you’re expecting guests as you can make early in the day (or even a couple of days in advance) and then heat up just before serving. For a cozy meal, consider serving with a side of pepper jelly along with some mashed potatoes and steamed broccoli or for a lighter option, with a big salad. However you serve them, do consider doubling the recipe as they make for great leftovers, whether simply reheated or nestled into a soft roll and topped with red sauce, cheese, and fresh basil for a classic chicken parm sub.

Ingredients:

  • 2 pounds chicken cutlets

  • 1 cup all purpose flour

  • 1 1/2 tsp. salt

  • 1/2 tsp. cayenne

  • 2 tsp. ground mustard

  • 1 tsp. oregano

  • 1/2 tsp sweet paprika

  • 1/2 tsp. freshly ground black pepper

  • 2 cups Italian bread crumbs

  • 3 eggs

  • 3 Tbsp. milk

  • Vegetable oil for frying

Directions:

Prep Workstation: Combine flour, salt, cayenne, ground mustard, oregano, sweet paprika, and freshly ground pepper in a large shallow bowl. In a second large shallow bowl, whisk eggs and milk. Measure Italian breadcrumbs into a third shallow bowl.

Prep Chicken: Place chicken pieces on a large cutting board and using the flat side of a meat tenderizer, flatten each piece out. Working with one piece of chicken at a time, dredge in flour mixture, making sure chicken is evenly coated, then dip in egg mixture, shaking off to remove excess egg before dipping in Italian breadcrumb mixture.

Cook Chicken: Add vegetable oil to a large skillet, about 1-inch deep, and heat to 350° F. As oil heats up, place a large baking sheet with a rack over it next to your oven. Once oil is hot, add chicken making sure not to crowd the skillet, and cook until golden on the edges, then use tongs to flip and cook about 3 minutes on the other side or until both sides are golden brown. Transfer to the wire rack and sprinkle lightly with salt. Continue with remaining chicken pieces, adding more oil as needed and periodically using a slotted spoon to remove excess breading.

Cook’s Note: Zucchini cutlets will last in the refrigerator up to a week. To re-heat, place on a baking sheet and bake at 350° F for about 10 minutes.