Prep 15 mins
Cook 3 mins
The cutlets cook so quickly, crunchy on the outside and yet nice and moist on the inside. You may also use pork tenderloin cut into 1/2 inch thickness, then pounded to 1/4 inch thickness.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon black pepper
- 1 cup fine dry breadcrumbs or 1 cup panko breadcrumbs
- 1⁄3 cup grated parmesan cheese
- 1⁄16 teaspoon freshly grated nutmeg
- 2 large eggs, beaten
- 1 tablespoon cold water
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- Rinse chicken breast under cold water and then pat dry with paper towels.
- Place the chicken breasts in a plastic zip-lok that has been sprayed with a vegetable oil. This helps the the chicken slide while pounding. Using the bottom of a small frying pan, a meat hammer or a rolling pin; pound the chicken breasts carefully until they are about 1/4 inch in thickness.
- In a shallow dish, add flour, seasoning salt and pepper, mix well.
- In another shallow dish, add bread crumbs, Padano cheese and grated nutmeg; mix well.
- In a mixing bowl, add eggs and water and whisk until fluffy.
- Dip each cutlet in the egg mixture.
- Then dredge in the flour mixture, coating all areas well.
- Dip the flour coated cutlet again into the egg mixture; coating well.
- Now dip the cutlets into the bread crumb mixture; coating well and pressing the crumbs lightly into the cutlets.
- In a large frying pan, heat the oil and butter on medium-high heat.
- Fry cutlets for about 1 to 1 1/2 minutes, then turn steaks over and fry for another 1 minute or until cutlets have no pink showing when making a small knife cut in the center to check for doneness.
- Because the cutlets are thin, they fry very quickly, do not burn.
Made for DH and myself this evening using pork cutlets, very good flavor, my mistake was in not pounding the pork thin enough so it took longer to cook thru than should have - I'll do a better job next time in pounding out the pork. Thank you Uncle Bill for posting such an easy recipe with wonderful flavor. Will be making again in the near future. Update 2/25/14 - made this evening with chicken thighs and this time I pounded out the thighs thin enough so they cooked very quickly and were just as tasty as the pork version. Thanks again Uncle Bill.
Delicious! This is so quick and easy to put together yet tastes like you really put a lot of effort into making it! The only change I made was to sub egg beaters for the egg and skipped the extra butter to fry in and I don't think it compromised the flavor in the least! What a great recipe and I look forward to trying it with pork as well. Thank you for sharing :)