Chicken Cutlets

Chicken Cutlets

This basic bread crumb mixture will work with anything including beef, veal, chicken or even fish (maybe not as much grated cheese). It is pretty basic for frying thin fillets.


  • 1 pound thin sliced chicken breasts
  • 1/2 cup flour for dredging
  • 1 egg and/or 2 ounces light cream
  • 1/2 cup bread crumbs
  • 3 cloves garlic
  • 1/4 cup grated cheese
  • 2 tablespoon parsley and/or to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon oregano
  • 1/4 cup olive oil for frying

Setup your breading stations as seen below.  There is nothing pretty about this and it makes a mess even if you are good at it. So be prepared to make a mess and clean up unless you have a professional kitchen and very large plates or metal tins.


  1. Season flour with 1 teaspoon of salt and pepper
  2. Scramble an egg (or two depending on the size) and wisk in 1/4 cup of cream or milk
  3. If you have a food processor, this is a great way to combine 3 cloves of garlic, 1/4 cup parsley 1/4 cup of grated cheese, 1 cup of bread crumbs, along with 1 teaspoon of salt and 1/2 teaspoon of pepper
  4. FLOUR your cutlets first, shake off excess; dip in egg, shake off excess; press hard into the breadcrumbs on both sides, shake off excess.
  5. Add to a cast iron frying pan with 1/4 cup of olive oil
  6. fry on both sides until cooked and/or golden or deep brown (not burned)
  7. Rest on paper towels to drain excess oil.


Author: raveniteclub