There is something very special about Nonna’s chicken cutlets! She has been making these juicy Italian style tenders for years and they have always been a family favorite. The kids especially love them, so no matter what the occasion or what else is being served, my mother makes sure that chicken cutlets are on the menu. As she always says “if they don’t like anything else, I know they will eat the chicken cutlets”. Rarely do they all make it to the table. When we were kids, we would just grab one as my mother took them off the stove and run out of the room. Actually….we still do that!
My mom’s chicken cutlets are absolutely delicious. The breading is perfectly seasoned with a combination of blended pecorino romano and parmesan cheeses and a little bit of mint. The mint gives the chicken a subtle but fresh flavor. You will find that this mixture of cheese and mint is often used together in Mediterranean recipes. It is a lovely flavor combination that also works well in scrambled eggs or frittatas. Try it, I promise you will love it!
The wonderful thing about this recipe is that it is so versatile. The cutlets really don’t need any accompaniment. They are great on their own or in a Buffalo style sandwich, with a little hot sauce and blue cheese dressing. Or you can top them with your favorite tomato sauce and some mozzarella and parmesan cheeses, for the tastiest chicken parm you will ever eat! These lovely cutlets are just as delicious reheated as they are fresh off out of the skillet.
How to Make Chicken Cutlets
- You can buy chicken breast that has already been cut into cutlets.
- If you can’t find them already cut, then use a chicken breast. 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.
- Place one chicken cutlet between two sheets of plastic wrap and pound the chicken to about 1/4″ thickness. Repeat this will the remaining chicken.
- Prepare the dredging station with 3 shallow bowls. One for flour, one for beaten egg and one for the bread crumb and cheese mixture.
- Salt and pepper the chicken on both sides.
- Working with one chicken breast at a time, dredge the chicken in the flour, coating both sides and shaking off the excess.
- Dip the floured chicken in the beaten egg and then dredge it in the bread crumb mixture. Make sure that the chicken is completely coated.
- Heat olive or vegetable oil in a nonstick skillet over medium heat.
- When the oil is hot and glistening, add several pieces of chicken to the skillet and cook for 3-4 minutes per side or until the chicken is golden brown and cooked through.
- You may need to add a little more oil to the skillet between batches.
Nonna’s Chicken Cutlets
- 6 pcs Chicken breast cutlets
- 1 egg large, beaten
- 3 tbsp. flour
- 3 tbsp. Bread crumbs Italian seasoned
- 1 tsp. Mint fresh, minced
- 3 tbsp. Pecorino Romano cheese grated
- 1 tsp. salt Kosher
- ¼ tsp. Black pepper ground
- 3 tbsp. Olive oil
- Salt and Pepper the chicken on both sides
- 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.
- 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.
- Heat 2 tablespoons of olive oil in a nonstick skillet.
- 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.
- Repeat with the rest of the cutlets.
- Can be served immediately or at room temperature.