Italian Chicken Cutlets | Flour, Egg, Breadcrumbs

Name: Italian Chicken Cutlets | Flour, Egg, Breadcrumbs
Total time: 20 min
Ingredients: Olive oil; 1 lb Chicken; ½ cups Flour; 1 ½ tsp Salt; ½ tsp Black pepper; 3 Egg; 1 cup Breadcrumb; 3 tbsp Parsley, minced; ¼ cups Pecorino cheese, grated; 1 Lemon

By Sip and Feast · 20 min

Ingredients

Olive oil
Chicken1 lb
Flour½ cups
Salt1 ½ tsp
Black pepper½ tsp
Egg3
Breadcrumb1 cup
Parsley · minced3 tbsp
Pecorino cheese · grated¼ cups
Lemon1

Instructions

Set up three bowls: mix the flour with half the salt and the pepper; beat the eggs in the second; and mix the breadcrumbs, Pecorino, parsley and the remaining salt and pepper in the third.
Dredge the dry cutlets in flour and shake off the excess. Dip them in the egg, letting the excess drip off, then press them into the breadcrumb mixture, coating both sides. Set them on a parchment-lined baking sheet.
Pour oil about 1 inch deep into a large cast-iron or heavy pan and heat to 340-360°F.
Fry the cutlets 3-4 minutes per side, in batches without crowding the pan.
Drain on a wire rack or a plate lined with paper towels. Serve plain, with arugula salad or with lemon wedges.

Summarized from Sip and Feast's video. Watch it for the details.

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