Chicken Cutlets


  • 6 Chicken breast halves, skinless and boneless 
  • 2 Eggs 
  • 1/4 Cup freshly grated parmesan cheese 
  • 3/4 Cup Italian bread crumbs 
  • 2 tbsp Butter 
  • Freshly ground pepper to taste 
  • Olive or vegetable oil as needed 
  • Salt to taste
• Put the chicken breasts between sheets of plastic wrap or waxed paper.
• Pound it with a kitchen mallet or rolling pin till they are evenly about 1/4-inch thick.
• In a bowl combine the bread crumbs, parmesan cheese, salt and pepper, mix well.
• In another bowl, beat eggs.
• Dip the meat in the eggs and after that in the crumb mixture.
• Put the crumbed cutlets into the refrigerator till nearly time to serve.
• In a big skillet, heat butter and oil on medium-high flame till hot.
• Cook the cutlets on each side till golden brown, for about 5 minutes till the juices run clear.

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