Chicken Cutlets


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 ½-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 ¼ inch oil into a large saute 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.


12 servings

Preparation Time

60 Minutes

Total Time

90 Minutes

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