Old-Fashioned Chicken Cutlets recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Ingredients
- 4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness ½ cup salt ½ cup white sugar 8 slices crustless bread, torn into large pieces ¼ cup dried parsley ¾ cup all-purpose flour 2 large eggs ¾ cup olive oil, divided salt and ground black pepper to taste
Nutrition Info
- 731.2 caloriescarbohydrate: 75.9 gcholesterol: 157.6 mgfat: 34.7 gfiber: 2.5 gprotein: 28.6 gsaturatedFat: 6.6 gservingSize: -sodium: 630.4 mgsugar: 27.5 gtransFat: : -unsaturatedFat: : -
Directions Old-Fashioned Chicken Cutlets
Directions
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Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
Place bread in a blender or food processor, blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
Place flour in a shallow dish.
Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess, dip in the egg mixture and coat evenly in bread crumbs.
Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets, cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven, placed cooked cutlets on the plate. Repeat with the remaining chicken.