Ingredients
Equipment
Method
Step 1: Prepare the Chicken
- If your chicken breasts are thick like mine were in the video, butterfly them and pound them with a meat mallet until evenly thin. Pat dry with paper towels and season lightly with salt and pepper.
Step 2: Set Up the Dredging Station
- In the first bowl, add the Wondra flour.
- In the second bowl, whisk together the eggs, parsley, Pecorino Romano cheese, salt, and pepper.
- In the third bowl, combine the seasoned panko, Italian breadcrumbs, Pecorino Romano cheese, parsley, salt, and pepper.
Step 3: Bread the Chicken
- Working one piece at a time:
- Dredge in the flour.
- Dip into the egg mixture.
- Press firmly into the breadcrumb mixture.
- Place the breaded cutlets onto a sheet pan while you finish the remaining chicken.
Step 4: Heat the Oil
- Line a baking sheet with a cooling rack and set aside.
- In a large skillet, heat the vegetable oil, olive oil, butter, and smashed garlic clove over medium-high heat.
- Allow the garlic to turn lightly golden, then flip it once. Once golden on both sides, remove and discard the garlic.
Step 5: Fry the Chicken
- Working in batches, place the chicken cutlets into the hot oil.
- Cook for about 8 to 9 minutes total, flipping as needed, until golden brown and cooked through.
- Transfer the cooked cutlets to the prepared cooling rack.
- As you continue cooking batches, add:
- 1 tablespoon olive oil
- 1 tablespoon vegetable oil
- between batches as needed.
Step 6: Check for Doneness
- The chicken should reach an internal temperature of 165°F.
- If you prefer your chicken a little more well done, place the cutlets on a baking sheet and bake in a preheated 350°F oven for about 5 minutes.
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Video
Notes
- When shallow-frying, use 3 fats. Vegetable or Canola oil, a drop of olive oil, and a tbsp of butter. The canola oil is so you do not burn your cutlets while frying and the olive oil and butter are for flavor.
- As with all proteins, make sure your chicken cutlets are patted dry of any moisture and at room temperature before preparing. This will result in juicy moist breaded cutlets.
- WHen browning, make sure you do NOT move the meat around in the skillet. Let the meat brown in peace! =-) Don’t mess with it! About 5-7 minutes per side.