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Old-Fashioned Chicken Cutlets
Old-Fashioned Chicken Cutlets
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Prep Time:
40 minutes
Cook Time:
4 minutes
Total Time:
84 minutes
Chicken cutlets brined, breaded, and fried to golden perfection.
Ingredients:
  • 4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 0.5 cup salt
  • 8 slices crustless bread, torn into large pieces
  • 0.25 cup dried parsley
  • 0.75 cup olive oil, divided
Instructions:
  • Preheat the oven to a cozy 200 degrees F (95 degrees C and place a spacious oven-proof plate on the bottom rack.
  • Combine salt and sugar with water in a 1-quart casserole dish until dissolved. Add chicken to the marinade. Cover and refrigerate for 30 minutes.
  • Gently pat the chicken pieces dry and arrange them on a baking sheet lined with paper towels to air-dry for 10 minutes.
  • Blend bread in a blender or food processor until crumbly, about 30 seconds. Combine the breadcrumbs with parsley in a shallow dish.
  • Spread the flour evenly in a shallow dish.
  • Whisk together eggs and 1 tablespoon of olive oil in a separate shallow dish.
  • Season the chicken with a generous amount of salt and pepper. Coat each cutlet first in flour, shaking off any extra, then dip it in the egg mixture before evenly coating it in bread crumbs.
  • In a nonstick skillet over medium heat, warm the remaining oil. Add 2 cutlets and cook for 2 to 3 minutes per side until golden brown, no longer pink, and juices run clear. Ensure the internal temperature reaches at least 165°F (74°C). Place cooked cutlets on a warmed plate in the oven and repeat with the remaining chicken.

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