Crispy Chicken Cutlets

When Pam recently posted the recipe for Crispy Chicken Cutlets on her “For The Love Of Cooking” blog, I knew I wanted to give them a try.  I increased most of the ingredients for my three chicken breasts and since I prefer putting most seasonings directly on the meat, I changed the seasoning method a little and made a couple of substitutions.  You can find Pam’s original along with her good pics by clicking on the link.

Crispy Chicken Cutlets

Ingredients:

3 boneless skinless chicken breasts

S&P taste

Tiger Seasoning to taste

Garlic powder to taste

Italian seasoning to taste

3/8 cup Italian bread crumbs

3/8 cup Panko bread crumbs

3/8 cup parmesan cheese, finely grated

3/8 cup flour

2 eggs

4 tbsp Vegetable oil divided

Fresh parmesan

Instructions:

Prepare the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.

Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder. (Larry used the Jaccard)

Season the chicken with salt & pepper on one side, and Tiger seasoning on the other side.

Make a breading assembly line with three separate shallow bowls. First, combine the bread crumbs and parmesan cheese in a shallow bowl and mix well.

Next, pour the flour in a bowl then season with garlic powder & Italian seasoning, mix well.

Finally, whisk together the eggs seasoned with garlic powder and salt in the third bowl; whisk until very well combined.

Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture on both sides until evenly coated.

Place in one layer on a plate. Place the coated cutlets uncovered into the refrigerator for 30 minutes.  Side Note: Don't skip this step, it helps the coating really adhere to the chicken.

Cook the chicken cutlets by heating 2 tablespoons of oil in skillet over medium-high heat until hot.

Place the coated chicken cutlets directly into the HOT skillet and cook for 2 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.

Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown then remove to a wire cooling rack.

Finish the process with the remaining chicken.  Side Note: If dirty, wipe out the skillet between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.

Serve the crispy chicken cutlets with fresh grated parmesan cheese.

We sided the chicken with some green beans from the freezer cooked in our homemade country ham broth.

The Verdict:

We all thought the cutlets were very good, fork tender, juicy, and tasty – I guess they could be called chicken schnitzel.  Thanks Pam for a delicious meal which we’ll make again.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

12/13/23 meal date