Old-Fashioned Chicken Cutlets

Old-fashioned breaded chicken cutlets! This traditional recipe for chicken cutlets is a labor of love, but they are well worth the effort. Great served with mashed potatoes and a veggie; also terrific on focaccia bread with mayo, lettuce, tomato, and onion. However you serve it, it will not disappoint!

• Preparation Time: 40 mins
• Cooking Time: 4 mins
• Total Time: 44 mins
• Calories: 731 Calories

Ingredients

• ½ cup white sugar
• ¾ cup all-purpose flour
• 2 large eggs
• salt and ground black pepper to taste
• ½ cup salt
• ¼ cup dried parsley
• ¾ cup olive oil, divided
• 4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 8 slices crustless bread, torn into large pieces

Recipe Instructions

Step 1

Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.

Step 2

Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.

Step 3

Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.

Step 4

Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.

Step 5

Place flour in a shallow dish.

Step 6

Beat eggs with 1 tablespoon olive oil in a separate shallow dish.

Step 7

Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.

Step 8

Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.