Growing up chicken cutlets were a delicious treat for dinner in our house as mom didn’t fry many things. This year for her birthday, Mom had a craving so we made her perfect chicken cutlets and served them in the perfect chicken cutlet sandwich.
You can use this chicken to make chicken parmesan, you can throw it on a sandwich of your choosing, or you can have it on a plate with a side of your favorite veggies and pasta. It pairs quite nicely with pasta and broccoli. If you really wanted to splurge I recommend a heaping side of mac n cheese or fettuccine alfredo.
We always make plenty extra of this dish because however you eat it that night, you’ll want to try it a different way the next day.
- Chicken tenders cut into single pieces and pounded if needed
- Italian seasoned breadcrumbs (we add fresh chopped parsley and fresh grated parmesan cheese)
- Salt & pepper
- Red pepper flakes
- Milk (low-fat or 1% is what we use)
- Extra virgin olive oil/vegetable oil
- Wash and prepare your chicken. Season with salt and pepper.
- Set up paper bags with paper towels on them to help drain the grease from your chicken.
- Add 2 eggs to a large bowl and about 1/2 cup of milk. Whisk together well to create an egg wash to dip your chicken in. Add salt and pepper.
- In another bowl pour your bread crumbs and add a little flour.
- Turn your pan on medium high to get the oil ready.
- Dip your chicken in the egg wash and then transfer to the bread crumbs. Don’t be afraid to really pack the bread crumbs on there pushing with your fingers or fork. Transfer to another plate to get ready for frying.
- When the oil begins to roll place one piece of chicken in and make sure it makes a sizzling sound. Depending on how thick your chicken is you will cook it about 4 minutes per side. The bread crumbs should get a deep golden brown color. If you see a thick white foam come out of the side of your chicken it means its ready (if you see a runny white liquid that means your chicken is still raw).
- When your chicken is cooked, place it on the paper towels to suck up some of the oil. Then put in a large baking dish to keep warm with the others.
- We served the chicken with fresh Italian bread, chopped lettuce, and mayo mixed with hot cherry pepper spread. That’s all you need! **Here’s a tip. Get a head of iceberg lettuce, wash it, dry it and then chop it up fine. Place it in a bowl with a paper towel on top in the fridge. When you get it out later, it will be nice and crunchy for your sandwich! Deeelicious.
Moms chicken cutlets and penne alla vodka!
13 Comments Add yours
I want to try yours. Could you please send my more of your recipe for any kind of meat and sea shell food
YUM! I’m going to try this tonight! Thank you for the great recipe
Let me know how they come out!! My favorite 🙂
Am I missing something? Or is the recipe? There are no measurements other than 2 eggs 1/2 a cup of milk. What about the rest of the ingredients?
I just eye ball it depending on how many chicken cutlets I’m making. It’s not an exact science. Sorry.
I was wondering if you slice you chicken thinner? Or pound it at all?
Depends on what kind of chicken I buy. I usually pound it thinner. I don’t like thick dry chicken cutlets.
How much oil? What does when the oil “rolls”? I know it is kind of common sense but not when you suck at cooking. lol
Enough oil to fill the bottom of the pan and then a little extra. I don’t completely submerge the chicken cutlets just enough to get a good fry.
You can test if oil is hot by running a finger under water and carefully fling one drop into pan. If pan frying is new to you maybe google some tips and watch a few videos first before you start.
I really like your pan it’s nice and big good to make a nice batch… May I know where you purchased it at?
It’s a very old All Clad pan.
This is exactly what I was looking for!
I am marinating my chicken breasts right now. And then I’ll start the dredging process. And then frying. Can’t wait. 😋😋😋