Sunday, March 31, 2024

Chicken Cutlets Parmesan


This is from the cookbook "Great Meals in Minutes: Chicken and Game Hen Menus" that I received as a gift in the 80's. I can't eat this version any more, but my husband always likes it. I like to make this gluten-free recipe instead.


4 skinless, boneless chicken breast halves

1/4 Cup flour

2 eggs

1 Cup dry unflavored bread crumbs

1/2 Cup freshly grated Parmesan cheese (I use the stuff in the can, not fresh, and it works fine)

6 tsp. chopped fresh oregano (or 2 tsp. dried)

1/3 Cup olive oil

salt and freshly ground black pepper


1. Using a sharp knife, remove and discard any excess fat and gristle from the chicken breast. Cut away the tendon from the fillet. Place 1 breast half, smooth side down, on a sheet of waxed paper (or parchment).  Top with another sheet. Pound the cutlet with a meat pounder until it's about 1/8 inch thick. Discard paper. Repeat process with the remaining breast halves.

2. Dust pounded cutlets with flour on a clean sheet of waxed or parchment paper; shake off any excess.

3. Place the eggs in a bowl and beat. Place bread crumbs, Parmesan cheese and oregano in another bowl and stir together.

4. Dip each cutlet first in egg, and then in crumb mixture. Set cutlets aside on a wire rack until ready to cook.

5. Heat the oil in a skillet over moderately high heat until almost smoking. Place 2 cutlets in the skillet and fry until crisp and golden brown.  Turn them over with tongs, and fry on the other side for about 2 minutes. Drain them on paper towels and fry remaining cutlets in the same manner. Sprinkle lightly with salt and pepper.


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