Good morning and happy Monday friends and family… I say family because I am putting this recipe in writing because my boys have asked me to do that for them several times. Since you can’t ever anticipate that your “tomorrows” are guaranteed, I better get this recipe in the books while I’m thinking about it! 

Ingredients:

  • 3 – 4 boneless, skinless chicken breast – cut thin
  • 1 cup all-purpose flour
  • 2 beaten eggs
  • 1/4 cup water
  • 2 cups seasoned Italian bread crumbs (I always use Progresso brand)
  • garlic salt & pepper
  • Neutral oil for frying
Easy chicken parmesan (how to steps in the last bullet point of the directions!)

Directions :

  • Cut your boneless, skinless breasts into two or three pieces each. Place your chicken between two pieces of parchment paper, you can also slip it in a closed zip lock bag or between two pieces of plastic cling-wrap, pound thin with a meat mallet or rolling pin. How thin you pound it is totally up to you, my kids like it paper-thin so that the final cutlet is crispy. (Thicker pieces will need a longer cooking time)
  • Prepare your three dipping stations, in three separate bowls or pie pans; a flour station, an egg wash (whisk your eggs and water in the bowl for the egg wash) station and the seasoned Italian bread crumbs station (add garlic salt and pepper to the breadcrumbs). I line up the bowls in the order I will be using them … 1) flour 2) egg 3) breadcrumb and then a platter to rest the breaded cutlets before frying.
  • I always use my cast iron skillet for frying. Heat your cooking oil to a medium-high heat. This is just to get started, you will be lowering the temperature once your first batch goes in so that you don’t burn the outside, leaving the inside undercooked.
  • Fry each cutlet until it’s golden brown, about 3 minutes per side.
  • Place the fried cutlets on a clean paper towel lined platter and sprinkle with salt.
  • You can also make Chicken Parmesan once the cutlets have been fried: heat your oven to a low broil, line a baking sheet with parchment paper or the non stick side of foil, place your chicken cutlets, spoon on your favorite heated marinara sauce, top with mozzarella and parmesan cheese, broil until the cheese bubbles. Keep a close eye on it so the cheese doesn’t burn!
What our dinner table often looks like on cutlet night!

I always serve my chicken cutlets with fresh sauteed garlic butter and one of my familys favorite green vegetable, usually green beans or peas.

I love you boys!

Mom

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