Chicken cutlets were my favorite meal of childhood, and I was always excited when they were on the menu. My mom did an amazing job of cooking these up, but I think I've made a few improvements to the original recipe. Take the steps shown in the video to achieve crunchy cutlets that are juicy and moist at the same time. They are exceptionally delicious, and make for a perfect main alongside some spaghetti or rice pilaf. Make these when you're in the mood for cutlet-y goodness.
Ingredients (For 3 Servings)
2 large chicken breasts (butterflied)
1 cup grated parmesan or pecorino cheese (or any combination of the two)
1 cup Italian style breadcrumbs
2 eggs
1/2 cup ap flour
Salt, pepper, garlic powder, smoked paprika
Olive oil and vegetable oil for frying
1.5 tbsp Calabrian chili oil
1.5 tbsp lemon juice
1.5 tbsp olive oil
Salt, pepper, grated parmesan for seasoning
The first step towards cutlet goodness is butterflying the chicken. This allows the chicken to cook quickly and evenly. Slice into the side of the largest part of the chicken breast and open it 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. If we season now instead of seasoning the breading, we end up with a much more well seasoned piece of chicken. Refrigerate the seasoned chicken while preparing the sauce and breading.
For the chili vinaigrette, mix equal parts Calabrian chili oil, olive oil, and lemon juice. Add grated parmesan, salt, and pepper. This tangy sauce perfectly complements the cutlets and adds a bit of spice and saltiness. Refrigerate the sauce while setting up the breading station.
We'll follow a standard 3 step breading procedure to get the cutlets fully coated. Combine grated parmesan and pecorino cheese with breadcrumbs in a bowl. Season the breadcrumb mix with salt, pepper, and smoked paprika. The combination of cheese and breadcrumb creates a flavorful and light crisp on the cutlets. Beat two eggs with a little water and lay down 1/2 cup of flour in a shallow dish. Take the seasoned chicken out of the fridge and lightly coat each piece with flour, shaking off any excess. Dip the floured chicken into the egg mixture to cover all of the dry portions. Press the chicken into the breadcrumb mix, ensuring good adhesion from the cheese and breadcrumb.
At the stove, heat olive oil and vegetable oil in a cast iron pan over medium heat. Test the oil's readiness by dropping in a little breadcrumb; it should bubble. Carefully lay the breaded chicken in the hot oil, starting with the larger pieces. Fry the cutlets for about 2-3 minutes per side or until golden brown and crispy. The pre-salting ensures juicy and tender chicken even with pieces this thin. Once the cutlets come out of the oil, sprinkle them with a little salt to stick to the hot oil remaining on the outside. These crispy and juicy chicken cutlets are perfect on their own or with a side of spaghetti, broccoli, or rice. Drizzle the Calabrian chili vinaigrette over the cutlets or serve it on the side for dipping. Pro tip, eat them cold straight out of the fridge the next day for the real Marti experience.
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