Heirloom Meals: Savoring Yesterday's Traditions Today

Italian Breaded Chicken Cutlets

Italian Breaded Chicken Cutlets

Chicken Cutlets Ingredients

  • 2 whole boneless, skinless chicken breasts, sliced into cutlets
  • 2 Eggs
  • 1/2 cup milk
  • 2-3 cups breadcrumbs
  • Olive oil for pan frying

Homemade Breadcrumbs Ingredients

  • 10-12 slices of stale bread
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp dried parsley
  • 1 tsp dried oregano
  • 1 1/4 cup Pecorino Romano cheese

Chicken Cutlets Directions

  1. Beat the egg and milk together. Have the breadcrumbs in a plate next to the egg mixture and work like an assembly line.
  2. Dip the cutlet first in the breadcrumbs, then in the egg mixture, then back in the breadcrumbs until fully coated. Repeat until all are finished.
  3. Heat the olive oil over medium to high heat. You’ll have to adjust the heat – it’s a “feel” things – you can tell if they are browning too slowly or too quickly. Fry until golden, transfer to an oven-proof dish.
  4. I put them in a 200-degree oven to keep them crispy until they are all done. Enjoy!

Homemade Breadcrumbs Directions

  1. Heat oven to 250 degrees.
  2. Arrange bread in a single layer on a baking sheet. Bake for 20 minutes, until the bread is crisp and dry.
  3. Allow to cool completely, then break into small pieces.
  4. Place in food processor and add seasonings.
  5. For gluten-free breadcrumbs, substitute 1 cup brown rice flour and 1 cup cornmeal for the stale bread.
  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes

Yield: 4-6 servings

Categories: Heirloom Recipes

Tags: heirloom recipe, Comfort Food, family recipe, heirloom meals, gluten-free, carole murko, dinner, breaded chicken cutlets, Italian