Chicken (or Veal) Cutlets are easy to make and absolutely delicious. The cutlets are also the basis for other dishes, such as chicken parmesan. The cutlets can be made ahead of time and frozen. I have many fond memories of entering Grandma Colombo’s house and enjoying the fabulous smell of veal cutlets that were being cooked in her kitchen.
1 lb. Chicken Breasts, boneless & skinless, sliced and pounded thin
1 Cup Seasoned Italian Breadcrumbs
1 Cup Parmesan Cheese, Grated
1 Tsp. Salt
1 Tsp. Pepper
1 Cup Olive Oil
4 Tbsp. Butter
2 Tbsp. Fresh Parsley, Chopped (Optional)
On a cutting board, slice each chicken breast into thin layers and pound out on the cutting board. (I cover with plastic wrap to avoid splattering of the chicken). Separately, combine the breadcrumbs, parmesan cheese, salt and pepper. Dredge the chicken breasts in the breadcrumb mixture. In a sauté pan, combine the olive oil and butter and bring to a medium heat. Test the oil to make sure it is ready for frying (sprinkle some of the breadcrumbs on the oil and make sure the oil sizzles). When ready, place the breaded chicken cutlets in the oil in batches, turning over when lightly browned (approx. 2 minutes per side). Remove the chicken from the sauté pan and place the cutlets on paper towels to drain. Sprinkle each warm chicken cutlet lightly with salt. Top with chopped parsley if desired.