Chicken Cutlets

Thin, crunchy cutlets that come out perfect every time.

Cutlets have become my trademark dish. Every time they are made, friends and family awe at the mouth watering taste. Whether I’m the host or a guest it’s my go to dish.

Homemade chicken cutlets are the ultimate crowd-pleaser, making an appearance at every family gathering and leaving everyone clamoring for seconds. I stumbled upon this recipe during a particularly chaotic week when I needed a quick yet impressive dish to impress my friends. The first time I served them, the crispy golden crust and juicy interior had everyone raving, and I felt like a world-class chef in my own kitchen. The secret lies in the perfect blend of herbs and spices, which my family has come to adore. Each bite is a delightful crunch followed by a burst of flavor, and it's no wonder that these cutlets have become a staple at our events. Whether paired with a fresh salad or served alongside mashed potatoes, they always steal the show and keep my loved ones coming back for more!

Chicken Cutlets

Ingredients

• 4 boneless, skinless chicken breasts

• 2 eggs

• fresh parsely

• garlic

• breadcrumbs - Italian seasoned

• Parmesan cheese

• oil for frying - our favorite is olive oil or avocado oil

Directions

1. Slice chicken breasts down the middle to create two thin sliced pieces. Using a meat mallet, pound each piece of chicken. You will now have 8 very thin pieces of chicken.

2. In a bowl mix two eggs, parsely-minced, and at least two cloves of garlic chopped. Once mixed add in your chicken. Be sure to coat all pieces of chicken with the egg mixture. Let the chicken marinate in the fridge for at least 30 minutes up to 12 hours.

   

   chicken in the egg mixture

3. When you're ready to cook the chicken, place a frying pan on the stove and let it heat up on medium heat. Once the pan is heated, add the oil of your choice to the pan. You'll want the oil to be at least 1/2 inch deep. While the oil is heating, get your breadcrumb mixture ready.

4. In a shallow dish or bowl, add three cups bread crumbs and 1 cup parmesan cheese. Mix thoroughly. Take one chicken piece at a time and coat it in the breadcrumb mixture. Once the oil is heated (should immediately bubble when something is added in) place your cutlet into the oil. Cook on each side for 3-5 minutes or until the internal temperature reaches 165*.

   

   bread crumb mixture

5. Remove cutlets from the oil, place on a paper towel and let cool. Repeat for the remaining cutlets.

In the Gomes Home, our favorite way to serve chicken cutlets is over spaghetti and marinara sauce. But we also enjoy them over mashed potatoes, on sandwiches or straight from the fridge the morning after.

This is a recipe you'll want to make a double batch of to make weeknight meals easier.