Old-Fashioned Chicken Cutlets

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

Ingredients

• 2 large eggs
• salt and ground black pepper to taste
• 4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 8 slices crustless bread, torn into large pieces
• 0.75 cup all-purpose flour
• 0.5 cup white sugar
• 0.5 cup salt
• 0.75 cup olive oil, divided
• 0.25 cup dried parsley

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.