My Double-Breaded Chicken Cutlets

Name: My Double-Breaded Chicken Cutlets
Total time: 2700 s
Yield: Serves 3 servings
Ingredients: 6 chicken breasts (2 per person); 1 egg; 3 tablespoons milk (45 ml); Salt; as needed Breadcrumbs,; 1 small clove garlic; Fresh parsley; 3 tablespoons grated Parmesan cheese (about 18 grams); Vegetable oil for frying

Michelle🍁🌻 @fioccodisale

La Spezia

Tonight for dinner, chicken cutlets! This is my personal recipe, and I absolutely love it. The chicken turns out super tender inside and crispy and dry on the outside. I like to add a small clove of pressed garlic to the breadcrumb mixture, but that's optional if you don't like garlic. I also add grated Parmesan cheese, which I think gives the breading a great flavor. I fry them, but you can also bake them if you prefer.

Michelle🍁🌻 @fioccodisale

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Ingredients

About 45 minutes

Serves 3 servings

6chicken breasts (2 per person)
1egg
3 tablespoonsmilk (45 ml)
Salt
as neededBreadcrumbs,
1small clove garlic
Fresh parsley
3 tablespoonsgrated Parmesan cheese (about 18 grams)
Vegetable oil for frying

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Steps

About 45 minutes

1

First, use a meat mallet to pound the chicken breasts, then set them aside.
2

In a bowl, beat the egg with the milk and a pinch of salt.
3

In another bowl, combine the breadcrumbs with the pressed garlic clove, a few chopped leaves of fresh parsley, a pinch of salt, and the grated Parmesan cheese. Mix well.
4

Dip the chicken first in the egg mixture, then in the breadcrumb mixture, and repeat once more for a double coating.
5

Heat plenty of vegetable oil, and when it's hot, cook the chicken on both sides until golden brown.
6

Place on paper towels to drain and serve with lemon slices.