Thursday, September 24, 2009

Parmesan Chicken Cutlets

As I mentioned a few days ago, I love arugula salad served with chicken cutlets. So, here's a recipe for them. In my house, this is a favorite meal...especially, for DH. My MIL is the queen of chicken cutlets. She makes hers paper thin. I strive to make some as good as hers, but I've yet to be successful. Maybe one of these days...

Begin with 6 boneless, skinless chicken breasts. Trim the tenderloins off & reserve them for another use. This makes for a more uniform sized cutlet. Place the chicken between plastic wrap, or a in resealable plastic bag & pound to a 1/4" thickness.

Next, put a cup of flour on a plate & combine with a teaspoon of kosher salt & a 1/2 teaspoon of freshly ground pepper. On another plate, beat 3 extra-large eggs & a splash of water.

Then, on a third plate, grate a 1/2 cup of Parmesan cheese,

and mix it with a 1 1/4 cups of seasoned bread crumbs. Pour enough grapeseed oil into a pan that it fills to about an 1/8" {about 2-3 tablespoons}. Heat the pan over medium-low heat. Dredge the first chicken breast in the flour & tap off the excess.

Then, dredge it in the egg mixture,

and then the bread crumbs. Press down on the chicken slightly, to help the bread crumbs adhere. Cook each chicken cutlet for about 4-5 minutes per side, or until golden brown & cooked through. Cook as many as you can fit in the pan at a time. It will take a few batches. Add more oil as needed to prevent the pan from drying out.
Remove & place on a wire rack set over a rimmed baking sheet. Keep warm in a 200 degree oven,

or serve immediately.
Tastes great with Arugula Salad mounded on top!

Parmesan Chicken Cutlets

Adapted from Barefoot Contessa, Family Style Cookbook
Serves 6

6 boneless, skinless chicken breast halves
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 extra-large eggs
1 tablespoon water
1 1/4 cup Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
Grapeseed oil

Trim the chicken breasts & remove the tenderloins. Reserve them for another use. Place the chicken between plastic wrap, or inside a resealable plastic bag & pound to a 1/4" thickness.
Combine the flour, salt & pepper on a plate. Beat the eggs with the water & pour onto another plate. Grate the Parmesan cheese & combine with the bread crumbs on a third plate. Coat the chicken breasts on both sides with the flour, then dip into the egg & finally into the bread crumbs. Press down on the chicken slightly, so that the breadcrumbs adhere.
Heat 2-3 tablespoons of the grapeseed oil in a large skillet, over medium low heat. It should be about 1/8" inch deep. When the oil is hot, cook 1-2 chicken breasts at a time for about 4-5 minutes, or until golden brown. Flip & cook an additional 4-5 minutes. Remove from the heat & serve immediately. Or, place on a cooling rack set over a rimmed baking sheet in a 250 degree oven, until ready to serve.
Click here for the printable recipe.


Chocolate Shavings said...

I love arugula too, and it looks delicious with that breaded chicken!

katie said...

Thanks Chocolate Shavings! Your food looks delicious as well :)

Deseree said...

Yum! My husband has recently become a little obsessed with Arugula so I am sure he would love this. Thanks for sharing!

suzyqpatch said...

i want to come over for dinner.

katie said...

Thanks Deseree~
Anytime suzy!

Thibeault's Table said...

That looks delicious. You make your breaded cutlets almost the same way I do. The addition of fresh grated parmesan really makes a difference. If I didn't already have something else planned for dinner this would definitely be on the menu.

Jan said...

Oh, I love chicken cutlets and forgot about it until now. Thanks for reminding me with this post. Really cute blog by the way...I love it.

Ray Casey said...


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