I like to feed these to people who think that good italian food is a fine dining experience. Sets them straight.
Ingredients
- - 1 cup plain breadcrumbs
- - 2 cloves garlic, grated on a microplane
- - Small handful of parsley, finely chopped
- - 1/4 cup grated parmesan
- - Salt and pepper
- - 2 chicken breasts, sliced into thin scallopini by your butcher
- - 2 eggs, beaten
- - Flour for dredging
- - A neutral, high smoke point oil like avocado, vegetable, canola, etc.
- - Olive oil
- - Butter (optional, for browning)
Steps
- 1. Mix the breadcrumbs with the garlic, parsley, parmesan, salt, and pepper. Work it thoroughly until the garlic is evenly distributed.
- 2. Pound the scallopini to even them out. Aim for about half a centimeter thick, but don't be precious—just make sure they're all equivalent so they cook evenly.
- 3. Set up your dredging station: flour, beaten eggs, prepared breadcrumbs. A quarter sheet pan works well for the breadcrumbs—make way more than you think you need. Leftover breadcrumbs freeze well, but be mindful of salmonella from the raw chicken contact.
- 4. (flour step is skippable) Coat each cutlet in flour, shake off excess, dip in egg, then press into the breadcrumbs.
- 5. Heat a generous amount of avocado oil and olive oil in a large pan over medium-high heat. Add butter if you like extra browning.
- 6. Fry cutlets until golden and cooked through, a few minutes per side.
- 7. Pile them proudly on a plate. The more the merrier.