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Chicken Cutlets


  • Servings: 4
  • Time Cook: 10m
  • Time Prep: 30m
  • Marinate: 10m

  • 1.5 cup italian flavored bread crumbs
  • 1 package chicken brest(about 1 1/2lbs thin sliced or whole breast you must cut them into thin slices, using the whole breast and cutting them yourself give you better cuts of cutlets.
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated locateli cheese
  • 1 teaspoon dried parsley flakes
  • 1/2 cup cannoli oil
  • 1/4 cup frying oil
  • large heavy frying pan
Step 1
In a flat bottoned bowl mix the batter; eggs, salt, pepper, parsley, and cheese.

Step 2
Using a meat mallet pound each slice of
chicken evenly. Put the pounded slices in the egg batter. You can leave it this way and refrigerate for later use or begin cooking.

Step 3
Put bread crumbs in a shallow pie plate. Remove a slice of chicken and
completely coat both sides, set aside on a sheet of waxed paper. Do all pieces. Add more bread crumbs if needed. Discard unused crumbs.

Step 4
In a large heavy frying pan heat the cannolie and olive oil.It's hot when you see trail developing in the oil. Do not let oil over heat. Begin frying the piece on both sides till lightly browned. Remove to a plate which has white paper towels to absorb any left over oil.

Serve when all are completed


posted under Poultry