This recipe for old-fashioned chicken cutlets includes a salt-and-sugar soak before dredging cutlets in homemade breading before frying until crisp.
Preparation Time
40 mins
Cooking Time
5 mins
Total Time
45 mins
Calories
731 Calories
Recipe Instructions
Step 1
Preheat the oven to 200 degrees F (95 degrees C). Place a large oven-safe plate on the bottom rack.
Step 2
Pat chicken dry; place on a paper towel-lined baking sheet and air-dry for 10 minutes.
Step 3
Place flour in a second shallow dish. Beat eggs and 1 tablespoon olive oil in a third shallow dish.
Step 4
Dissolve ½ cup salt and ½ cup sugar in water in a 1-quart casserole dish. Place chicken in salt-sugar solution; cover dish with plastic wrap and refrigerate for 30 minutes.
Step 5
Place bread in a blender or the bowl of a food processor; blend until crumbly, about 30 seconds. Combine bread crumbs and parsley in a shallow dish.
Step 6
Season chicken cutlets with salt and black pepper. Dredge in flour; shake off excess. Dip into egg mixture; lift up so excess egg drips back into the bowl. Press into bread crumb mixture to evenly coat on both sides. Place breaded cutlets, unstacked, onto a plate.
Step 7
Heat remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until outsides are golden brown, no longer pink in centers, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer to the warmed plate. Repeat with remaining cutlets.