Crispy Italian Chicken Cutlets

Method7 steps · about 35 min

1. 1

   Step 1: Beat both medium eggs (2) with all 100 ml milk, fine salt and ground black pepper until smooth. Cover and keep refrigerated while preparing the chicken.

   Uses 2 medium whole eggs · 100 ml (about ½ cup) of milk · Fine salt to taste for the egg-milk coating · Ground black pepper to taste for the egg-milk coating

   
2. 2

   Step 2: Trim any bones or excess fat from the raw chicken breast (500 g) without rinsing it. Hold each boneless half flat on a cutting board and slice horizontally into thin cutlets. Keep all the prepared raw slices; their number depends on the breast size and slicing.

   Uses 500 g raw chicken breast, sliced thinly in step 2

   
3. 3

   Step 3: Put all the prepared chicken slices in the egg-milk mixture and turn to coat. Cover and refrigerate while preparing the breadcrumb plate.

   Uses All prepared raw chicken slices · All prepared coating mixture

   
4. 4

   Step 4: Put the ready breadcrumbs (300 g) on a large shallow plate, breaking up any clumps. Use fine or coarse crumbs as preferred; hold the full measured plate ready for coating.

   Uses 300 g ready breadcrumbs available for coating

5. 5

   Step 5: Lift each chicken slice from the egg-milk mixture, allowing excess to drip off. Press both sides firmly into the breadcrumb plate until evenly coated, then lay the breaded raw cutlets on a clean plate. Discard leftover coating mixture and breadcrumbs after raw-chicken contact.

   Uses All chicken slices, lifted from their coating mixture · Use only as much as adheres to all cutlets

6. 6

   Step 6: Use a sufficiently large deep frying pan for the measured vegetable oil, leaving ample headroom for the cutlets. Heat until a small breadcrumb sizzles steadily without burning. Fry the breaded cutlets in uncrowded batches, turning after a few minutes, until golden on both sides and every thickest centre reaches 74°C / 165°F. Continue as needed for doneness, keeping the oil at a steady sizzle.

   Uses All breaded cutlets, cooked in uncrowded batches · Measured 1 litre frying oil available; absorbed share varies

7. 7

   Step 7: Lift each fully cooked cutlet onto paper towels to drain. Taste before adding any separate finishing fine salt. Serve the hot crisp cutlets immediately as four portions, with optional lemon wedges if wanted.

   Uses All cooked cutlets, drained after each batch · Additional fine salt after frying, only if needed · Lemon wedges for serving, optional