Who’s excited that it’s almost the weekend?  I am!!!!!!!  Today on Flowers and Faux Pas I’m sharing another Sugo Sunday recipe.  Previously in this series I’ve shared my tomato sauce recipe and my most favourite vegetable side dish (and Rosie’s too!), Rapini.  So today we’re going to tackle meat with chicken cutlets.

Because there’s so much food making up Sunday dinner portions don’t have to be huge, which is why cutlets are the perfect meat accompaniment to the meal.  Both veal and chicken are great choices for cutlets, but typically we choose chicken, mainly because we always have some in the house.  These beauties are pounded out nice and thin and fried up to golden deliciousness.

Buon Appetito!

Split chicken breasts Mallet and chicken breast Seasoned chicken breast Egg dip bread crumbs Chicken frying Chicken cutlets

Chicken cutlets
Sugo Sunday: Chicken Cutlets
Print Recipe
A quick and easy pan fried chicken cutlet
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Chicken cutlets
Sugo Sunday: Chicken Cutlets
Print Recipe
A quick and easy pan fried chicken cutlet
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Crack and beat the egg in a large bowl. Set aside.
  2. Spread the breadcrumbs on a large plate. Set aside.
  3. Using a sharp knife split each chicken breast in half.
  4. Using a mallet, pound out the meat until it's nice and thin (probably about 1/4 inch thick). Tip: I like to place the meat between plastic wrap to contain any mess.
  5. Once all your chicken is thinned out season both sides with salt and pepper.
  6. Add the olive oil to the frying pan and turn the burner on to medium heat to warm up.
  7. Working in an assembly line take your first piece of chicken, dip both sides in the egg, then dip the same piece in the bread crumbs coating both sides and add to the frying pan.
  8. Continue the process until you can't put any more pieces into your pan.
  9. Cook each cutlet for approximately 2-3 minutes per side.
  10. Transfer cooked meat to an oven proof casserole with a piece of paper towel underneath to absorb any extra oil.
Recipe Notes

The nice thing about cutlets is that you can prepare these in advance of other foods and keep them warm in the oven while you finish cooking the rest of your meal.

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