Italian Chicken Cutlets
These chicken cutlets are perfect for a Sunday dinner (or any night of the week!). Perfectly crispy with a delicious dredge that includes eggs, Locatelli, and breadcrumbs.
Ingredients
- 2 lbs thin sliced chicken cutlets pounded to be even
- 1 cup 4C Italian-style breadcrumbs with 1 teaspoon salt, 1 teaspoon Italian seasoning, ½ teaspoon pepper, fresh parsley, and ¼+ cup of Locatelli
- 2-3 eggs beaten with 1 teaspoon salt, ½ teaspoon pepper, and ¼+ cup of Locatelli
- ½ cup freshly grated Locatelli divided
- salt and pepper
Instructions
- Build your dredging stations! Add to your eggs, salt, pepper, ¼ cup Locatelli and a splash of milk or water if you have it. Add to your breadcrumbs salt, pepper, italian seasoning, fresh chopped parsley, and ¼ cup Locatelli
- Dredge chicken from egg to breadcrumbs, shaking off any excess.
- Heat canola or vegetable oil with a *drizzle* of olive oil over high heat. After 3 minutes, lower the heat to medium high.
- Add canola oil and a drizzle of olive oil to a skillet over medium-high heat. When ready, lower the heat to medium and add two to three cutlets, depending on the size of your skillet. Let cook ~4 minutes per side, or until golden
- Remove to a paper towel-lined plate.