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Fork-Tender Chicken Cutlets (Cut Lengthwise)
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Fork-Tender Chicken Cutlets (Cut Lengthwise)

45 minServes 6Nutri-Score C€€
from @cucinapalermo9 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (trimmed of membranes and fat, cut lengthwise into long cutlets)Meat1.2 kg
  • eggs (beaten)Dairy4 pieces
  • Italian dressing (added to the egg mixture)Pantry60 ml
  • salt (divided between the egg and breadcrumb mixtures)Spices8 g
  • black pepper (divided between the egg and breadcrumb mixtures)Spices3 g
  • breadcrumbs (plain, dry)Bakery250 g
  • dried parsley (mixed into the breadcrumbs)Spices5 g
  • Pecorino Romano (finely grated)Dairy60 g
  • frying oil (for shallow frying)Pantry500 ml
  • lemon (cut into wedges, for squeezing)Produce1 piece

per serving

Nutrition

532kcal

Carbs
34 g
Proteins
50 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Cooling rack
  • Tongs

step by step

Method

  1. Trim and cut the chicken lengthwise

    • Trim the chicken breasts of all membranes and fat so they are completely clean.
    • Cut each breast lengthwise into long, narrow cutlets instead of butterflying them flat.
    • They will look like chicken tenders but will flatten out once breaded.
    Step 1

  2. Prepare the egg mixture

    • Beat the eggs in a bowl with the Italian dressing, salt and pepper.
    • Whisk until well combined.
    Step 2

  3. Prepare the breadcrumb mixture

    • Combine the breadcrumbs with the dried parsley, grated Pecorino Romano, salt and pepper in a second bowl.
    Step 3

  4. Coat the chicken in the egg

    • Add the cutlets to the egg mixture and massage them so they are all evenly coated.
    • Let them soak up the dressing while you set up one wet hand and one dry hand.
    Step 4

  5. Bread the cutlets

    • Take one cutlet from the egg and press it firmly into the breadcrumbs with your dry hand.
    • Put real pressure into it and squeeze so the cutlet flattens and opens up.
    • Set the breaded cutlets aside and repeat with the rest.
    Step 5

  6. Fry the cutlets

    • Heat the frying oil in a pan.
    • Fry the cutlets until deep golden brown on both sides, keeping them tender inside.
    • Drain on a wire rack to keep them crispy and repeat with the remaining cutlets.
    Step 6

  7. Serve with lemon

    • Squeeze fresh lemon over the warm cutlets.
    • Serve right away; they are so tender they can be cut with a fork.
    Step 7
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