I use thin-sliced chicken breasts, readily available in grocery stores, cut in half to make easier-to-manage, tailgate party-friendly pieces. I dredge them first in flour, for an extra layer that keeps them from becoming soggy—even overnight—followed by beaten egg and parmesan breadcrumbs.
These can also be slathered with mayonnaise between two pieces of crusty baguette, topped with a lemony arugula salad, or simply served alongside mashed potatoes for an easy midweek supper.
Makes 12 to 14 pieces
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 tablespoon sea salt, divided
- 1 tablespoon freshly ground black pepper, divided
- 2 pounds boneless thin-sliced chicken breasts, cut in half (about 12 to 14 pieces)
- 8 tablespoons butter, divided
- 8 tablespoons olive oil, divided
Put the flour, egg, and breadcrumbs into three separate shallow bowls. Mix the parmesan cheese with the breadcrumbs. Season each with 1 teaspoon of salt and pepper.
Dredge each chicken piece in the flour, then the egg, and finally the breadcrumb mixture, shaking off the excess between each step.
Heat half the butter and half the olive oil in a non-stick pan over medium heat. Once the butter melts and begins to foam, lower the heat to medium-low and cook the chicken cutlets in batches (3 or 4 at a time) so as not to crowd the pan. Cook the first side for about 4 minutes, until golden brown, then flip to the other side and cook until golden brown, about 3 minutes. Add more butter and oil as necessary to finish cooking all the cutlets.
Place on paper towels or a wire rack to cool. If storing overnight, let cool completely, then transfer to a lidded container and store in the fridge.