# Nonna's Italian Chicken Cutlets

> These are the perfect chicken cutlets for the pickiest eaters. Breaded with a combination of seasoned bread crumbs and a blend of pecorino romano and parmesan cheese, these cutlets are moist and delicious!

**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Servings:** 6 pieces
**Calories:** 163 kcal per piece

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## Ingredients

- 6 pieces chicken breast cutlets
- 1 egg, large, beaten (depending on the size of your eggs you may need 2)
- 3 tbsp flour
- 4 tbsp bread crumbs, Italian seasoned
- 1 tsp fresh mint, minced
- 4 tbsp Pecorino Romano and Parmesan cheese, grated
- 1 tsp salt, Kosher
- 1/4 tsp black pepper, ground
- 3 tbsp olive oil or vegetable oil

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 6 pieces chicken breast cutlets

### 🥚 Dairy & Eggs
- [ ] 1 large egg
- [ ] 4 tbsp Pecorino Romano and Parmesan cheese (grated)

### 🥬 Produce
- [ ] Fresh mint (need 1 tsp minced)

### 🧂 Pantry & Spices
- [ ] Flour (need 3 tbsp)
- [ ] Italian seasoned bread crumbs (need 4 tbsp)
- [ ] Olive oil or vegetable oil (need 3 tbsp)
- [ ] Kosher salt (need 1 tsp)
- [ ] Black pepper (need 1/4 tsp ground)

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## Instructions

1. **Season the chicken.** Salt and pepper the chicken on both sides.

2. **Set up dredging station.** Prepare your dredging station with 3 shallow bowls or plates. Fill one with the beaten egg, one with the flour and one with the bread crumbs, grated cheese and mint. Mix the breadcrumbs, cheese and mint so that they are evenly combined.

3. **Bread the cutlets.** Dredge a chicken cutlet in the flour on both sides, then the egg and then the breadcrumbs. Set aside. Follow the same process with the remaining cutlets.

4. **Heat the oil.** Heat 2 tablespoons of olive oil in a nonstick skillet.

5. **Cook the chicken.** When the oil is glistening, add the chicken cutlets a few at time, but try not to overcrowd the skillet. Cook for 4 minutes per side or until the chicken is nicely browned and cooked through. Remove to a dish.

6. **Finish cooking.** Repeat with the rest of the cutlets.

7. **Serve.** Can be served immediately or at room temperature.

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## Cooking Tips

- Dry the chicken off so that you don't have excess mixture and the coating will stick.
- **Make cutlets from chicken breast halves:** Lay the chicken breast on a cutting board smooth side up. Lay your non cutting hand flat on the breast. Start at the thickest part of the breast. Using a sharp knife, slice the chicken breast in half horizontally.
- Tenderize the chicken by pounding it to about 1/4" thickness. The easiest way to do this is by placing one chicken cutlet between two sheets of plastic wrap and gently pound the chicken with the flat side of a kitchen mallet or rolling pin.
- Let the chicken rest for a few minutes after you have coated it. This allows the coating to come together so that you don't loose half of it in the pan when you are cooking it.
- Don't overcrowd the pan by trying to fry too many pieces of chicken at once. Overcrowding will cause the chicken to steam rather then fry and you won't get a nice crispy coating.

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## Nutrition

**Per Serving (1 cutlet):**
Calories: 163 kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 473mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107 IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 1mg