How To Make The Best Italian Chicken Cutlets

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Butterfly 2 chicken breasts by cutting them in half and slicing into the side to open them like a book.

Make shallow cuts to any large sections and pound out any pieces that are too thick.

Season both sides of the chicken with salt, pepper, and garlic powder.

Set the seasoned chicken in the fridge on the bottom shelf.

Mix equal parts calabrian chilies, olive oil, and lemon juice for the sauce.

Add enough parmesan cheese to the sauce along with salt and pepper, then mix it up and set it in the fridge.

Prepare the breading station with 1/2 cup of flour in a shallow dish, 2 eggs beaten with a little water, and a breadcrumb mixture of 1 cup breadcrumbs and 1 cup grated parmesan and pecorino cheese, seasoned with salt, pepper, and smoked paprika.

Dip each piece of chicken in the flour, then the egg mixture, and finally press into the breadcrumb mixture, ensuring all dry parts are covered.

Heat a cast iron pan with a mix of 70% olive oil and 30% vegetable oil over medium heat until hot.

Carefully lay the breaded chicken in the hot oil, starting with the larger pieces first, and fry for 2-3 minutes per side until golden brown.

Once cooked, remove the chicken and hit it with some salt while it's still hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens