Chicken cutlets that I grew up with are thinly sliced chicken breasts, drenched in egg and then seasoned bread crumbs. Most of the time these are the chicken cutlets I make.
When I’m feeling fancy, I change it up and since I’m also making homemade mashed potatoes tonight, why not?
Scramble two eggs and season with salt and pepper. Juice half a lemon into your scrambled egg mixture.
Thinly slice and pound out your chicken breast. Pounding them makes them more tender but it’s not necessary to do unless you really just want them thinner.
Put your chicken in the egg mixture and make sure all the pieces are coated. Cover with plastic wrap and place in the fridge for a half hour. Try to not do this longer than an hour because the acid in the lemon will start to turn the chicken white. But you do want to at least soak for a half hour to infuse the chicken with the lemon flavor.
Coat each chicken cutlet in a breadcrumb and Parmesan cheese mixture. I add about a tablespoon of Parmesan to each half cup of bread crumbs I use. You don’t want the cheese to overpower the lemon. Add salt, pepper and garlic powder to the seasoned bread crumbs.
Fry each cutlet until golden brown on each side. If they’re on the thicker side, you can put them in the oven in a baking pan, covered with foil at 350 for ten minutes. Serve with noodles or mashed potatoes, or a mixed green salad. Tonight this will be served with homemade mashed potatoes and garlic sautéed green beans.
For the fresh green beans, I just blanch them in boiling water, drain and dry the beans and sauté in a little bit of olive oil and butter with sliced garlic. Toss with salt and pepper. For this dish to make it all blend, I also squeezed a lemon wedge over them.
Ingredients:
Boneless, skinless chicken breasts
Eggs
Parmesan Cheese
Seasoned Breadcrumbs
Olive Oil
Butter
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