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Chicken cutlets

35 min • 4 to 6 servings •
Andrew Sachs

35 min •     4 to 6 servings•

Andrew Sachs

Breaded chicken cutlet garnished with herbs and served with a lemon wedge on a plate, with bowls of egg wash and breadcrumbs in the background.

The first time my eldest daughter wrote her name, it was with her finger in my breadcrumbs – or so she claimed. Besides impromptu spelling lessons, my kids love to help prepare this dish. They get to break the eggs (I always have extras on hand), mix the breadcrumbs and sometimes roll the chicken in the breadcrumbs. I do the frying in hot oil part while they roll around on the floor wrestling and having fun.

Ready

  • 1-2 lbs chicken breast or tenders (I recommend air chilled)
  • 2-4 eggs
  • 1-2 cups breadcrumbs or Japanese Panko crumbs
  • A few pinches dried Italian parsley
  • A few pinches dried basil
  • 3 pinches and a dash Parmesan cheese
  • Salt & pepper, to taste
  • 2 cloves of garlic, whole
  • Olive oil, enough for a healthy coating of bottom of pan
  • Lemon

    • Set

  • Bowl
  • Large Plate with high sides
  • Large frying pan
  • Tongs
  • Wet paper towels to clean little hands

    • Go!

  • Break eggs into bowl and mix.
  • If you have chicken breasts, cut them into long strips about two inches wide.
  • Add chicken to eggs and let soak.
  • In a large plate mix breadcrumbs or panko, Italian parsley, basil, parmesan, salt and pepper. Mix well. Taste and adjust.
  • Remove chicken one piece at a time from egg mixture and while still wet roll in break crumbs. Tamp down so that the bread crumbs stick.
  • Coat the bottom of your pan with olive. Set over a medium high heat and add whole garlic cloves. Remove garlic and discard when they turn brown.
  • Fry chicken on both sides until golden brown. Add more oil as necessary.
  • Before servings drizzle with fresh lemon.

    • Recommendations

    If you don’t have dried basil or parsley you can always substitute other herbs that you have on hand, or even forgo the herbs altogether. Let your tastes be your guide.
    Olive oil has a relatively low smoke point in the neighborhood of 320 F, so be sure not to let your pan get too hot. If you see smoke reduce the heat.

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