Chicken cutlets ♥️👍 

What I want to tell you today is a quick and easy recipe to transform simple slices of chicken breast into an exquisite second course: chicken breast cutlets. Crunchy and tasty, but also very tender and ready in just a few minutes, they will conquer especially the little ones. I fried them, but you can also cook them in a pan and they will be equally delicious. So let's run to the kitchen and prepare some delicious chicken cutlets together.

Fancy tender breaded chicken cutlets? A quick and easy recipe to prepare soft and tasty breaded chicken slices. A traditional recipe, one of the oldest in the world! In Italy and abroad, everywhere, in any corner of the universe, you will find breaded chicken cutlet. And I know, you've prepared it millions of times too! But are you sure you did it right?! Was your breaded chicken cutlet crispy outside and soft inside? If you are not satisfied with your breaded chicken breast and want to prepare the most tender cutlet in the world, follow my recipe!

Ingredients

400 g Chicken breast (sliced)

2 Eggs

q.b. Flour

150 g Breadcrumbs

40 g Parmigiano Reggiano (grated)

1 sprig Parsley

a pinch of salt

q.b. Seed oil (for frying)

Preparation

To prepare the chicken cutlets, have thin slices cut by your butcher, or if necessary, flatten them slightly with a meat tenderizer. Prepare the breading: mix the breadcrumbs with the grated Parmesan cheese and finely chopped parsley on a plate. Beat the eggs in a bowl with a pinch of salt. Pass the slices of chicken breast first in the flour, making it adhere well on all sides. Then in beaten eggs and finally in breadcrumbs. Now you just have to fry the chicken cutlets in plenty of boiling seed oil, turning them over after two minutes to cook them well on both sides. Then let them drain on sheets of kitchen paper. For a lighter cooking, you can line them up on a baking sheet greased with oil and bake them in the oven at 180 C degrees for 10 minutes.

... And don't forget that

You can prepare chicken cutlets in advance and store them locked in a container in the fridge for a day, or even freeze them.