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Author Notes: This is a dish I've been making for years. The Germans call it a schnitzel and usually make it with veal. By using parmigiano cheese and Italian parsley and using flattened chicken breasts instead of veal, I've given it an Italian twist, though it could certainly be made with veal as well, as in Veal Parmigiana. —Federico_
skinless, boneless, breast halves, gristle and excess fat removed
eggs, lightly scrambled
cups panko bread crumbs
cup freshly grated parmigiano cheese
tablespoons italian parsley, chopped very finely
cup extra virgin olive oil
- Place each breast half between two slices of waxed paper and pound with a mallet until it is very thin--between 1/8 and 1/4 inch at most.
- Mix parmigiano cheese with parsley and divide cheese mix, scrambled eggs and bread crumbs in three separate shallow dishes. Coat each cutlet with flour on both sides, then dip in eggs, and then in bread crumb mixture. Let cutlets "settle" on wire rack or refrigerate on rack if not cooking immediately.
- Heat oil in large skillet over medium high heat until just about sizzling. Fry cutlets in skillet two at a time watching carefully being sure the bread coating doesn't burn. Cutlets should be crisp and golden brown, cooked for about 2-3 minutes on each side. Drain on paper towels while frying two remaining cutlets. Drain those on paper towels also, sprinkle with salt and pepper and serve. Mushrooms, rice or polenta all make an excellent side dish with these.