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Chicken Cutlets


The word cutlet has originated from the French word côtelette, and was first known to be used in the year 1682. Since then, it has found its place in almost all cuisines of the world, be it French, Italian, American and German.

Now a days, we see them as a chicken finger or a chicken nugget. Regardless, I love a piece of breaded fried chicken breast in any shape or form. This is a staple on a Sunday dinner table for Italian Americans, you can think of this as the beloved fried chicken on a Southerner’s Sunday dinner table!


You will need:

4 chicken breasts, cut through the middle

1 cup flour

1 cup bread crumbs

3 eggs

Olive oil

1/2 tsp salt

1/2 tsp pepper

1 tsp garlic powder


Pound the chicken breasts out. I put them in a zip lock bag and use a meat mallet. If you dont have one of those you can use a rolling pin, a large can or even a hammer. Ensure the cutlet is even.

Take 3 wide mouth bowls and place the bread crumbs in one, the flour in another, and the eggs in another. Beat the eggs. Add the salt, pepper and garlic powder to bread crumbs and mix well.

Place about half inch of olive oil in a large frying pan and bring to hot heat.

Dip the chicken breast in flour, then egg, then breadcrumbs and place in hot oil. Fry for about 2 minutes each side depending on thickness. Repeat with each piece of chicken. You want the chicken a nice color like you see in my photo below. Place in 200 degree oven to keep warm as you cook the chicken. Serve with lemon wedges and fresh parsley.




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