Easy Fried Chicken Cutlets Recipes

Steps:

• Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
• In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
• Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
• Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
• Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
• Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
• Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

Steps:

• 1. Wash and dry chicken cutlets and salt and pepper both sides.
• 2. I use 3 large soup bowls but you can use 2 sheets of waxed paper or plastic wrap and 1 bowl for the egg wash.
• 3. Place the flour in one bowl or on the piece of plastic wrap.
• 4. Beat the 2 eggs with 2 tablespoons of water in a bowl and set next to the flour.
• 5. Mix the crushed saltines and crushed cornflakes together in a bowl or on a piece of waxed paper or plastic wrap.
• 6. Line up the breading ingredients in this order - flour - egg mixture - saltines and cornflake mixture.
• 7. Take each seasoned chicken cutlet and first dip and coat with the flour. Next put the floured cutlet in the egg mixture and turn to coat. I do this with a fork. Hold up a few seconds to let excess egg drip off. Then place in the saltine cornflake mixture and coat well pressing the coating into the cutlet with your hands. Helpful Hint: I find it easiest to just put the egg washed cutlet into the center of the pile of the saltine mixture and take a big handful of crumbs and sprinkle on the top of the cutlet. This will prevent a lot of crumbs sticking to your fingers instead of the cutlet. Now just press the crumbs into the cutlet and turn and press until completely coated. Continue until all cutlets are breaded. If you run out of any of the 3 breading ingredients just add more flour, an egg and one more tablespoon of water, and more crumb mixture.
• 8. Pour half of the oil into a large frying pan or just enough to cover the bottom. Heat oil on medium heat until a crumb dropped in starts to sizzle. Fry each cutlet until golden on one side and flip with tongs to fry the other side. When done, place on paper towels to absorb excess oil. Place in a warm 200 degree oven to keep warm until all cutlets are fried. Serve with your choice of sides.