Chicken Cutlets

This recipe is one that is very special and dear to me, not because it is a secret or since it's delicious, rather for the fact that it is the first dish that I can remember helping to make when I was a kid.  I can remember asking my mother if she needed a hand and her telling me I can pour the breadcrumbs, then crack the eggs, then dip chicken (this is successively after I mastered each step before).  This must have also been the case for my sister, since you can see here her written recipe for her "chincut lesc" from first grade!  Pretty impressive Nicole considering that the recipe is accurate!

So the secret to good chicken cutlets is having the assembly line set and down.  Henry Ford would be proud.  The ingredients needed are:

Breadcrumbs (Italian if you want but try making your own)

Parsley

Parmigiano Reggiano

3 Eggs

4 pounds of Chicken Breasts (actually make as much as you need, I just like cooking for my friends)

Now for me, a great chicken cutlet is all in the cut, which is why I slice my own.  I prefer a nice thin cut chicken cutlet for a couple reasons: (1) I'm frugal and like to stretch out my product and (2) You get a nice crispy cutlet that tastes amazing.

Next you want to set up a bowl with 2-3 cracked eggs and scramble them (add some salt and pepper).  Then pour some breadcrumbs in a bowl and put about a handful of cheese in the breadcrumbs.  You can get creative and add as many spices as you want just make sure to add dry to dry and liquid to liquid (i.e. Tabasco in the eggs or Red Pepper in the breadcrumbs.Dip in the eggs first then dredge in the breadcrumbs then let set them aside.  Make sure that the oil is nice and hot (but not too hot) when you set them in the pan.

Make sure not to undercook them since getting that extra crisp is also getting that extra flavor.  After a few times of making it you'll become a true professional.  Below is something else I make whenever I make chicken cutlets.  Since I mentioned I was frugal, I like to not waste anything when it comes to food.  In that vein, I take the leftover bits of egg and breadcrumbs and mix them together in a slurry and make a bread cutlet.  Fry it the same way you did the chicken and it makes for a nice variation on the meal.  Go back to the original picture to guess which one is the bread cutlet!

The great thing about the cutlets is that they are so versatile; once you make them you can reinvent them a million ways.  Tomorrow can be chicken cutlet parmigiano, and the next day can be chicken cutlet sandwich with provolone, tomato and mozzarella.  Anything your heart desires is the key.  Enjoy.

Addendum

Here is what you can do with the leftovers...reinvent them as Chicken Cutlet Parm!