Ingredients:
- 3 chicken breasts, sliced into 1/4 inch thick cutlets (6-8 pieces)
- 3/4 cup flour (seasoned with salt and pepper)
- 1 cup Italian breadcrumbs
- 3 eggs, beaten
- 1/2 cup grated Romano or Parmesan cheese
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- 2 tsp pepper
- 2 tsp salt
- 2 tsp garlic and herb seasoning (see Shop Items I Use)
- 1/2-3/4 cup oil
Directions:
- Prepare the Breading Station: Set up three bowls. In the first bowl, mix breadcrumbs with cheese and all seasonings. In the second bowl, place the beaten eggs. In the third bowl, combine flour with a sprinkle of salt and pepper.
- Bread the Chicken: Dredge each chicken cutlet in the flour mixture, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Ensure each cutlet is fully covered. Set aside on a plate and continue with the remaining pieces.
- Heat the Oil: Preheat a large sauté pan on high heat. Add oil and allow it to heat thoroughly. To test if the oil is ready, insert the end of a wooden spoon into the oil; if it bubbles, it’s hot enough. Also, preheat the oven to 300°F (150°C).
- Cook the Chicken: Once the oil is hot, add a few chicken pieces to the pan, being careful not to overcrowd. Depending on the pan’s size, you might cook 3 pieces at a time. (You may need to add more oil as you cook.)
- Fry Until Golden: Cook each side of the chicken cutlets for 2-4 minutes, or until golden brown. The exact cooking time may vary depending on the cutlet’s thickness and the oil’s temperature.
- Drain and Keep Warm: Remove the cooked cutlets and drain them on a paper towel to remove excess grease. Transfer to a cookie sheet and keep warm in the preheated oven. Repeat with the remaining cutlets.
- Serve: Enjoy the chicken cutlets with pasta, salad, vegetables, or your favorite side.
Bon appétit!