Old-Fashioned Chicken Cutlets

This old-fashioned breaded chicken cutlets recipe is a labor of love, but it is well worth the effort. The cutlets are great served with mashed potatoes and a veggie, and they are also terrific on focaccia bread with mayo, lettuce, tomato, and onion. However you serve them, they will not disappoint!

Print Recipe

Prep Time 40

Cook Time 5

Total Time 1 25

Course lunch/dinner

Cuisine French

Servings 4 people

Calories 3511.8 kcal

Equipment

1 Nonstick Skillet For even frying and easy release.
1 Blender or Food Processor To create fine breadcrumbs from fresh bread.
3 Shallow Dishes Essential for setting up a proper breading station.
1 Instant-Read Thermometer For accurately checking the chicken's internal temperature.
1 1-Quart Casserole Dish For brining the chicken effectively.

Ingredients

Main

½ cup salt
½ cup white sugar
4 4 ounce boneless, skinless chicken breasts, pounded to ½-inch thickness
8 slices crustless bread torn into large pieces
¼ cup dried parsley
¾ cup all-purpose flour
2 large eggs
¾ cup olive oil divided
salt and ground black pepper to taste

Instructions

Preheat the oven to 200 degrees F (95 degrees C). Place a large oven-safe plate on the bottom rack.
Dissolve ½ cup salt and ½ cup sugar in water in a 1-quart casserole dish. Place chicken in salt-sugar solution; cover dish with plastic wrap and refrigerate for 30 minutes.
Pat chicken dry; place on a paper towel-lined baking sheet and air-dry for 10 minutes.
Place bread in a blender or the bowl of a food processor; blend until crumbly, about 30 seconds. Combine bread crumbs and parsley in a shallow dish.
Place flour in a second shallow dish. Beat eggs and 1 tablespoon olive oil in a third shallow dish.
Season chicken cutlets with salt and black pepper. Dredge in flour; shake off excess. Dip into egg mixture; lift up so excess egg drips back into the bowl. Press into bread crumb mixture to evenly coat on both sides. Place breaded cutlets, unstacked, onto a plate.
Heat remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until outsides are golden brown, no longer pink in centers, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer to the warmed plate. Repeat with remaining cutlets.

Notes

The salt-sugar brine is excellent for tenderizing and seasoning the chicken internally; however, do not extend brining beyond 30 minutes to prevent overly salty results. Pounding the chicken to a uniform ½-inch thickness is crucial for even cooking. For crispier cutlets, ensure the chicken is thoroughly patted dry before breading. When pan-frying, avoid overcrowding the skillet, which can lower the oil temperature and lead to soggy breading. Maintain medium heat to achieve a golden-brown crust without burning, and always use an instant-read thermometer to confirm an internal temperature of 165°F (74°C) for food safety. A squeeze of fresh lemon juice or a sprinkle of fresh chopped chives after cooking can brighten the flavor profile and enhance presentation. Consider adding a pinch of garlic powder or smoked paprika to the breadcrumbs for an extra layer of flavor.