Chicken Cutlets

Poultry Recipes

Preparation Time: 60 minutes

Start to Finish Time: 90 minutes

Yield: 12 servings

• 12 chicken breasts
• 6 eggs
• 4 cups unseasoned bread crumbs
• 1 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons chopped fresh parsley
• Kosher or sea salt and freshly ground black pepper
• Vegetable oil

Heat oven to 350°. Lay chicken breasts between sheets of plastic wrap and pound gently with flat side of a meat mallet to 1/2-inch thickness.

In a shallow casserole or pie plate, beat eggs. In a separate casserole or pie plate, combine bread crumbs, cheese, herbs, salt, and pepper. In batches, coat chicken breasts with egg, shaking off excess. Add to bread-crumb mixture and press to coat chicken. Set aside on a plate; cover and refrigerate 30 minutes.

Pour 1/4 inch oil into a large sauté pan. When oil is shimmering but not smoking, add chicken breasts to pan (don't crowd them) and fry 2 to 3 minutes on each side. Place on a baking sheet and bake 10 minutes.

Sprinkle with Parmesan cheese and serve with meatballs and sauce.

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