Friday, August 18, 2017

Chicken Cutlets

I love how this recipe combines the spiced-up chicken with the eggs and cheese in a bowl, avoiding the usual sticky finger mess applying the egg.  Use a pair of tongs to transfer it from that bowl to the plate of bread crumbs, coat both sides, and move it to the frying pan.  Make sure you have lots of oil for frying, covering the chicken at least half way up, preferably a touch more. The final key is the temperature of the oil. Get it too hot and the coating will burn before the chicken is cooked, but you will over-cook the chicken before it's crispy if it's not hot enough.


  • 3 pounds boneless chicken tenders 
  • kosher salt 
  • freshly ground pepper 
  • garlic salt 
  • 2 large eggs 
  • ⅓ cup fresh grated parmesan cheese 
  • 1 tbsp fresh parsley, chopped 
  • 1 cup dry, plain bread crumbs 
  • ½ cup corn or canola oil for frying

  • Sprinkle chicken tenders with two pinches of kosher salt, freshly ground pepper and one pinch of garlic salt 
  • In a large bowl, beat the eggs lightly and stir in the parmesan cheese and parsley 
  • Add the chicken to the egg/cheese mixture and stir until completely coated 
  • Spread bread crumbs on a separate plate 
  • Dip chicken into bread crumbs and coat both sides 
  • Heat oil in pan and fry cutlets on medium-high until light and golden on each side 
  • Place in 9x13 serving dish lined with paper towels to absorb excess oil 
  • If needed, hold in a preheated 180 degrees oven, uncovered, until ready to serve

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