Serves: 2 to 4
6 pieces of chicken breast, thinly pounded (scaloppine-style)
– use boneless, skinless, split chicken breast
4 cups Japanese breadcrumbs (panko)
½ cup grated parmesan cheese
1 tablespoon finely chopped fresh rosemary
Salt and pepper to taste
2 cups flour for dredging
4-6 large eggs
3 oz. milk
3 oz. olive or vegetable oil, or more as needed
1 lemon, cut in half
Pound the chicken into scaloppine cutlets and set aside. Beat the eggs and milk together to make an egg wash. Use three shallow dishes or pie pans to create a dredging station for the flour, egg wash and breadcrumbs.
Dredge the chicken first in flour, then the egg wash, patting off any excess flour and egg before dredging the piece in the breadcrumbs. Pack tightly to completely cover the chicken. Heat the oil over medium-high heat then fry the chicken on both sides until it is golden brown, turning often to avoid burning. Transfer to plate lined with paper towels before serving. Squeeze the fresh lemon over the chicken while still hot and serve.
To store: Leftover cooked cutlets can be stored in an airtight container or Ziploc bag and refrigerated for 2-3 days.
Tony’s Tip: To turn this recipe into Chicken Parmigiana, lay the fried cutlets on a baking sheet and top each one with Mozarella, Provolone, or Fontina cheese. Bake in a 350°F oven for 2 to 3 minutes, until cheese is just melted. Transfer the cutlets to serving plates or platter, top with warm tomato sauce, and garnish with grated parmesan cheese. Serve and enjoy.