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your basic chicken cutlets

your basic chicken cutlets

Enjoy from the pan ...that's when they are at their best. Can be used to make a tray of chicken parmesan ...just top with some marinara and fresh mozzarella. Bake in the oven til heated through and the cheese is melted. Or build an epic sandwich with your favorite toppings.

Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 1 1/2 to 2 pounds boneless chicken breasts
  • 3/4 cup all purpose flour
  • 3 large eggs
  • 2 tablespoons water
  • 1 1/2 cups plain bread crumbs
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup refined organic coconut oil or olive oil, plus more as needed

Instructions

  1. Line a baking sheet with several layers of paper towels and set aside.

  2. Rinse chicken well under cold water.  Blot dry between two layers of paper towels.  Transfer chicken to a cutting board.  Place your non-dominant hand flat on top of one chicken breast.  Hold a sharp knife with a smooth blade in your dominant hand, keeping the blade parallel to the cutting board.  Make an even horizontal slice through the chicken, starting from the thick end and working your way toward the thin end.  Repeat with each breast, cutting each cutlet to your preferred thickness.  Use caution!

  3. Set up the dredging station by lining up three shallow bowls (or pie plates) in a row.  In the first, add the flour.  In the second dish, add the eggs.  With a fork or whisk, beat the eggs until smooth then add the water and beat again. In the third dish, add the breadcrumbs, parsley, salt and pepper.  Mix with a fork to combine ingredients.

  4. Grasp a cutlet at one end with a fork.  Dredge both sides of the cutlet in the flour, then shake gently over the dish to knock off any excess.  Next, dunk the cutlet in the egg mixture, making sure that both sides are well coated. Hold the cutlet above the bowl so that excess egg can drip off.  Finally, place the cutlet in the dish of breadcrumb mixture so that the bottom gets coated.  Carefully flip the cutlet over to coat the other side.  Press on the cutlet to help the bread crumbs adhere to the surface.  You may need to repeat this step to ensure the entire cutlet is coated.  Place breaded cutlet on a platter and repeat with remaining chicken.  Cover and refrigerate until ready to cook.

  5. Heat oil in a large skillet over medium-high heat.  After two to three minutes, sprinkle a small bit of water over the oil from your fingertips.  If the oil immediately sizzles, it is hot enough to add the chicken.  Place cutlets in the skillet in a single layer with ample space between each.  Cook for 2 to 3 minutes, or until golden brown.  Carefully flip over and cook for an additional 1 to 2 minutes.  Cooking time will vary depending on the thickness of cutlet.  When done, transfer to prepared baking sheet in a single layer to absorb excess oil.  Repeat in batches until all chicken is cooked.  If desired, season with additional salt and pepper.

  6. Serve immediately.  Or wrap well and store in the refrigerator for up to 2 days.  If reheating is required, place on a tray in 325°F oven for about 10 minutes.  Do not reheat in the microwave; it will change the texture of, as well as toughen the chicken.