Paula Guadagnino Chicken Cutlet Recipe
Paula Guadagnino is known for her authentic Italian recipes, and her Chicken Cutlet is no exception. This simple yet delicious meal is perfect for an easy weeknight dinner that the whole family will love.
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Servings: 2
Calories: 926kcal
Equipment
- Bowls and Pan
Ingredients
- Vegetable oil
- 1 large egg
- Salt to taste
- 4 tbsp Parmesan cheese shredded
- 2 chicken breasts boneless
- 1/4 tsp garlic powder
- 1/2 cup all-purpose flour
- 1/4 tsp black pepper
- Lemon wedges & Freshly chopped parsley for serving
- 1/2 cup breadcrumbs
Instructions
- Gather all the necessary ingredients and prepare them. Crack the egg into a bowl, mix parmesan cheese with salt, black garlic powder, black pepper, and flour in one bowl, and set aside. Place the breadcrumbs in another.
- Take one of the boneless chicken breasts and cut it into 4 or 6 pieces depending on the desired size. Put the cut pieces of chicken in the bowl with the whisked eggs and coat them evenly.
- Take one piece of chicken from the egg mixture, then dip it into the parmesan cheese mixture and breadcrumbs, coating each side evenly. Place onto a plate until ready to fry.
- Heat up some vegetable oil in a pan on medium-high heat. When the oil is hot, place the cutlets in the pan and cook for 3 minutes on each side or until golden brown. Once cooked, remove from the pan and let cool slightly before serving.
Notes
- Use a nonstick skillet to fry the cutlets for best results.
- To make sure the cutlets are cooked properly, use a cooking thermometer to check that they have reached an internal temperature of 165F.
- If you want to make the dish lower in fat, try baking or air-frying the cutlets instead.
- For extra flavor, add some herbs such as parsley or thyme to the egg and cheese coating.