Ingredients:
- 1 lb. chicken breast
- 1-2 eggs, whisked
- 2 TBSP Italian dressing
- Salt and pepper, to taste
- 1 c. Italian panko breadcrumbs
- 1/2 c. Parmesan cheese
- Oil for frying
- Finishing Salt
Directions:
- Cut Chicken: Make 1/2 inch vertical strip slices in the chicken breast.
- Egg Wash: In a bowl add the eggs, Italian dressing, salt, and pepper and whisk to combine. Add the chicken strip slices and mix to combine.
- Breadcrumbs: In a baking dish add the breadcrumbs and Parmesan cheese and toss to combine.
- Bread the Chicken: Working with 1 chicken strip at a time, take a chicken strip and add to the breadcrumbs; press the breadcrumbs firmly into the chicken using the palm of your hand. Don’t be gentle! Pressing the breadcrumbs firmly results in the chicken strip becoming thin. Flip the strip and repeat. Remove the chicken cutlet and place on a cutting board. Repeat with remaining strips. Add more breadcrumbs and Parmesan as needed in a 2:1 ratio of breadcrumbs to Parmesan.
- Cook Option 1 – Pan Fry: In a large skillet add a good amount of oil. When the oil is hot add cutlets to the pan. Don’t overcrowd. Cook for about 3 minutes per side, or until golden brown, and then flip and cook until golden brown. When done, remove cutlets to a wire rack and add finishing salt. Repeat with remaining cutlets.
- Cook Option 2 – Bake: Preheat oven to 400F. Line a baking sheet with a wire rack and oil the rack. Add the chicken cutlets to the rack and spray the cutlets with oil. Can dust the tops of the chicken cutlets with smoked paprika (helps with color/browning) and bake for 15-20 minutes, or until done.
Chicken Cutlets
Ingredients
1 lb. chicken breast
1-2 eggs, whisked
2 TBSP Italian dressing
Salt and pepper, to taste
1 c. Italian panko breadcrumbs
1/2 c. Parmesan cheese
Oil for frying
Finishing salt
Directions
- Cut Chicken: Make 1/2 inch vertical strip slices in the chicken breast.
- Egg Wash: In a bowl add the eggs, Italian dressing, salt, and pepper and whisk to combine. Add the chicken strip slices and mix to combine.
- Breadcrumbs: In a baking dish add the breadcrumbs and Parmesan cheese and toss to combine.
- Bread the Chicken: Working with 1 chicken strip at a time, take a chicken strip and add to the breadcrumbs; press the breadcrumbs firmly into the chicken using the palm of your hand. Don't be gentle! Pressing the breadcrumbs firmly results in the chicken strip becoming thin. Flip the strip and repeat. Remove the chicken cutlet and place on a cutting board. Repeat with remaining strips. Add more breadcrumbs and Parmesan as needed in a 2:1 ratio of breadcrumbs to Parmesan.
- Cook Option 1 - Pan Fry: In a large skillet add a good amount of oil. When the oil is hot add cutlets to the pan. Don't overcrowd. Cook for about 3 minutes per side, or until golden brown, and then flip and cook until golden brown. When done, remove cutlets to a wire rack and add finishing salt. Repeat with remaining cutlets.
- Cook Option 2 - Bake: Preheat oven to 400F. Line a baking sheet with a wire rack and oil the rack. Add the chicken cutlets to the rack and spray the cutlets with oil. Can dust the tops of the chicken cutlets with smoked paprika (helps with color/browning) and bake for 15-20 minutes, or until done.