Ingredients
Breading Mixture
- 3/4 cup plain bread crumbs (ideally homemade)
- 1/4 cup grated Pecorino Romano cheese (freshly grated)
- 1/4 cup grated Parmesan cheese (freshly grated)
- 1/3 teaspoon dried basil
- 1/3 teaspoon garlic powder
- 1/3 teaspoon black pepper
- 1/4 teaspoon salt
Chicken and Egg Wash
- 1 pound thin, boneless, skinless chicken breast cutlets (or 3 skinless, boneless chicken breasts)
- 2 extra large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 6 tablespoons olive oil (divided use)
Instructions
- Prepare the Bread Crumb Mixture: Grate the Pecorino Romano and Parmesan cheeses if not pre-grated. In a bowl, combine bread crumbs, grated cheeses, dried basil, garlic powder, black pepper, and salt. Mix well to create the breading mixture.
- Slice and Pound Chicken: If using thick chicken breasts, slice them in half horizontally to create thin cutlets. Place the chicken cutlets between large sheets of plastic wrap and gently pound with a meat mallet or heavy pan until about 1/4 inch thick. Flip and pound the other side. Discard plastic wrap and wash hands thoroughly afterward.
- Prepare Egg Wash: Crack the eggs into a small bowl and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Beat the eggs with a fork until well combined.
- Bread the Chicken: Set up an assembly line with chicken, egg wash, bread crumb mixture, and a clean platter. Dip each cutlet first into the egg wash, then coat thoroughly with the bread crumb mixture on both sides. Place the breaded cutlets on the platter. Discard leftover egg wash and breadcrumbs contaminated with raw chicken.
- Heat the Pan: On the stove, heat your largest skillet over medium-high heat. Add 3 tablespoons of olive oil and allow it to heat until sizzling but not smoking.
- Cook the Chicken (Batch 1): Add a single layer of cutlets to the skillet without overcrowding. Cook for about 3 minutes on the first side until golden brown, then flip and cook for an additional 2 minutes. The chicken should be thoroughly cooked, no longer pink inside.
- Transfer and Cover: Move cooked cutlets to a clean platter and loosely cover with foil to keep warm and juicy.
- Clean Pan and Add Oil: If the oil is dark after the first batch, remove pan from heat and wipe it clean with paper towels. Add the remaining 3 tablespoons of olive oil and heat again for the next batch.
- Cook Remaining Chicken: Repeat cooking with the rest of the breaded cutlets following the same timing and process. Once done, rest the cutlets under foil for at least 5 minutes before serving.
- Storage: Store any leftovers in the refrigerator for 3-4 days. These cutlets reheat well and make excellent sandwiches the next day.
Notes
- Use freshly grated Pecorino Romano and Parmesan cheese for best flavor and texture.
- If you don't have homemade bread crumbs, use plain store-bought breadcrumbs without seasoning.
- To prevent mess while pounding chicken, use plastic wrap over and under the cutlets.
- Do not overcrowd the pan to ensure even browning and cooking.
- Resting the chicken cutlets under foil helps retain moisture and juiciness.
- Leftovers can be repurposed well in sandwiches or salads.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
