Chicken Cutlets!

Ever since I left for college, chicken cutlets have always been my choice food from home that I always take back with me. They are easily packable in plastic bags or some tupperware, and they can either be frozen or last for about a week in the fridge - Perfect staple food item for an Italian kid going to college. And believe me, I eat them all. Okayyy, maybe I share ever once in a while.

Back in freshman year, my mom used to pack pounds of chicken cutlets that I jam-packed in my mini fridge in my tiny, little dorm room… under my lofted bed that I continually banged my head on and developed a hunched back that I’m still trying to recover from. BUT, the past is the past, and we move on to bigger and less painful things.

Now that I have a kitchen and a working stove, I figured I should stop annoying my mom to always make me chicken cutlets when I come home. As my mom would say (in a Brooklyn accent of course,) “These kids… they drain my blood.” So, she taught me this simple and quick recipe to make her infamous chicken cutlets. And let me tell you, it really got me through some tough times when I couldn’t eat any more “dining hall” food. All you need are 6 simple ingredients: Chicken, Oil, Eggs, Milk, Grated Parmigiano Cheese and Breadcrumbs (and salt and pepper but that’s optional.)

Try this recipe out and tell us what you think! (post comments below) We would love to have some feedback since we are a new to this whole blogging thing. Don’t forget to follow us on Twitter! Enjoy the chicken cutlets. 

Bon Appetit,

Dom

Now Shut Up and Eat.

Click Here for the PRINTABLE RECIPE!

Ingredients:

1 lb. Chicken, packaged sliced thin (or you could buy the chicken breasts and slice them yourself)

2 Eggs

2 Tbsp. 1% Milk

1 cup of Olive Oil (or Mazola Oil)

2 cups of breadcrumbs (or panko breadcrumbs for an extra crunch)

A pinch of Grated Parmigiano (optional but adds some good flavor to the chicken)

Salt & Pepper, to taste

EQUIPTMENT: 1 Medium Skillet, 1 Small Bowl, 1 Small Plate, 1 Large Plate, Fork & Knife

Directions:

PREPARATION: Crack two eggs into small bowl and add milk, grated parmigiano, salt & pepper. Whisk together with a fork until fully combined. Place the breadcrumbs on a small plate beside the egg bowl to encourage clean transfer from bowl to plate. Have a large plate ready to place the chicken cutlets when they are fully breaded and ready to be cooked.

In a medium skillet, add olive oil and wait for the oil to heat up (about 2-3 minutes.) Next add chicken cutlets to the skillet, cook as many as the pan can fit.

*Remember: chicken cutlets are thin and cook fast so make sure you watch them. And once the oil is hot, be careful of your hands, it splashes everywhere and burns (you might want to invest in gloves if you’re scared… or use a longer utensil)* 

Cook on each side for about 2 minutes, or until they turn golden (since I’m color blind, I kind of just guestimate… my life.) Then, immediately take off and place onto a large plate. You can put a paper towel down over the plate so that it can reduce the oil content, if desired. Serve immediately. You can also put another pinch of grated parmigiano cheese over the chicken cutlets to give it more of a cheesy flavor. MANGIA MANGIA!

Enjoy with friends and/or family. *THIS IS CRUCIAL!*