Breaded Italian Chicken Cutlets are so juicy and tender! My recipe is based on my family’s version with homemade Italian bread crumbs that include Romano and Parmesan cheeses!
I’ve been meaning to post this family recipe for two years. I’ve no good excuse for the delay. But, I trust that once you make these breaded Italian chicken cutlets, you’ll forgive me…and then wonder where these have been your whole life. They’re the most, tender, juicy, flavorful chicken breasts!
We start with boneless, skinless chicken breasts and slice through the middle of them to make thinner pieces (butterflying them). Then, we pound the chicken into even thinner cutlets to ensure tenderness. Then, we set up our assembly line of meat, beaten eggs and a special blend of Italian bread crumbs, Romano and Parmesan cheeses. Oh yes, my friends.
But, here’s the caveat. We never use store-bought bread crumbs. The recipe would turn out “okay” with them, but we’re aiming for outstanding. Don’t worry, though. I outlined various simple methods you can use to make bread crumbs in my Homemade Italian Bread Crumbs post two years ago.
You’ll need that key recipe to have your chicken cutlets turn out like my family’s version, i.e., the southern Italian way, with cheese in the seasoned bread crumbs. And, unlike chicken Milanese, these southern Italian chicken cutlets aren’t dipped in flour.
The breaded cutlets are pan-fried, but I only use three tablespoons of olive oil for a pound of chicken. It works great, but I’m 99% sure Mom uses more oil. You can always add more, if you wish.
And, while a pound of chicken yields six large cutlets, I make twice that amount, because I need enough to make sandwiches with the leftovers. We spread my Homemade Basil-Garlic Mayonnaise on the bread and top the chicken with mozzarella…so good!
You can decide whether to double the recipe. Just make these breaded Italian chicken cutlets — with the homemade Italian bread crumbs. I promise, it’ll be worth it.
(Recipe Source: Adapted from my Mom’s method)