As a busy mom of two, I always tend to lean towards quick, easy dinner throughout the week because it’s what fits my lifestyle at the moment. With both kids in after school activities and working, it’s just what works best for us. Even though I like to make quick meals doesn’t mean I will settle for feeding my family crappy food. I still like to have well balanced meals, so that when they do eat “not the best” food I don’t feel as guilty.
This recipe is one of my favorites and was one of the first recipes my Nonna taught me. Growing up I always remember my Nonno eating chicken cutlet most weeknights, it’s a very nostalgic meal that brings up so many memories of being in the kitchen with my grandparents.
First things, first – you need to make sure you purchase thinly sliced chicken breast and you will still need to pound the chicken. In this case, the thinner the better, your goal is thin, juicy with a crispy crust. Make sure all of your breasts are the same thickness for cooking time.
If you decide to try this recipe, please always make sure to tag me on IG here!
RECIPE
- The first step is to prepare your frying oil. In a cast iron pan preferably (you can also use a regular pan if you don’t have one) heat your oil to a high of 350. In order to see if it’s hot enough place your wooden spoon in the oil – if it bubbles around it’s hot enough.
- While the oil is heating, beat the 3-4 eggs in a shallow bowl. Next you’re going to add 1 TSPN of salt, ¼ TSPN of black pepper and 1 TSPN of thinly chopped parsley (preferably fresh, but dried parsley is okay also.)
- Place the breadcrumbs in another shallow bowl- you can start with 1-2 cups depending on how much chicken you are making. Make sure to buy seasoned breadcrumbs. I usually buy Progresso Italian Style Bread Crumbs. (No particular reason, it’s just what my Nonna always bought.)
- Once you pound the chicken cutlet, make sure to season your chicken cutlet. I season with Avocado oil, white vinegar, Trader Joe’s Onion salt, pepper, garlic paste, and worchestire sauce. I don’t have exact measurements, I just eye it. Remember, when cooking you can always add more or add water if it’s too much.
- After seasoning, you’re going to dip the cutlet into the egg mixture, make sure it is fully coated and then transfer to the bread crumbs. When placing into the bread crumbs, make sure to push down to ensure the bread crumbs are fully stuck onto the breast to assure a crunchy and crispy cutlet.
- Once they are all coated, place them into the pan (making sure the oil is hot before putting in.) You want them to cook to a golden brown color, before flipping. Your goal is to only flip once.
- Once fully cooked, which will be about 7-14 minutes depending on how thin they are, transfer chicken cutlet to a paper towel lined plate in order to soak up some of the excess oil.
As for the salad, you can pretty much get creative and do as you please or my recipe is- Baby arugula, mozzarella (pull apart to diced bite pieces, diced red onions, diced cherry tomatoes, shaved parmesan and croutons. Put it in a bowl and toss with Panera Bread Balsamic dressing and then top with balsamic glaze.
This meal takes all of 45 minutes and is perfect for the quick weeknight dinner that both you and the kids will also enjoy. If you make this recipe and would like to share your thoughts, please comment below or tag me on IG here!
