Ingredients

How to make it

  • Using a meat pounder or mallet, pound the chicken breasts to an even 1/2-inch thickness.
  • Dissolve the salt in 1 quart cold water in a gallon-szed ziplock bag. Add the cutlets and seal the bag.
  • Refrigerate until the cutlets are fully seasoned, 30 minutes.
  • Line a baking sheet with a triple layer of paper towels.
  • Remove the cutlets and lay them in a single layer on the baking sheet.
  • Cover with another layer of paper towels and press firmly to absorb the moisture.
  • Allow the cutlets to dry for at least 10 minutes.
  • Carefully peel the paper towels off the cutlets; sprinkle the cutlets with pepper and set them aside.
  • Place bread crumbs in a shallow dish or pie plate.
  • Spread the flour in a second shallow dish or pie plate.
  • Beat the eggs with 1 tbsp olive oil in a third shallow dish.
  • Working one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess.
  • Then dip the cutlets into the egg, taking care to coat them thoroughly and allowing the excess to drip back into the dish for a very thin coating.
  • Dip the cutlets into the breadcrumbs, pressing the crumbs with your fingers to form an even, cohesive crust on both sides of the cutlet. Place cutlets in a single layer on a wire rack and let dry for about 5 minutes.
  • Meanwhile, heat 6 tbsp of oil in a heavy-bottomed 12-inch skillet over medium high heat until the oil shimmers.
  • Lay two cutlets at a time in the skillet and cook until deep golden brown and crisp on the first side, pressing down with a wide metal spatula to help ensure browning, about 2 1/2 minutes.
  • Using tongs, turn the cutlets over, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is a deep golden brown, 2 1/2 to 3 minutes.
  • Set the finished cutlets on paper towels on a warmed plate in the oven while you cook the others in the same way.
  • Serve with lemon wedges.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • danerin2 11 years ago
    I haven't tried brining chicken for this type of dish, but what a wonderful idea! I'm going to try this tomorrow for a birthday dinner I'm making for my Mom-in-law! Thanks for the recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    hayleesgrandma ate it and said...
    Yummy, I love breaded chicken, thanks
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes