Fried Chicken Cutlets

Fried Chicken Cutlets

Chicken cutlets were among my favorite foods growing up. We always had them in the house––my mom's a nurse, and she used to work nights, so she would make a big batch of these in the beginning of the week to go with our dinners or to have with lunch while she wasn't home. These are definitely one of my comfort foods. I wasn't about to let my intolerance to gluten and therefore breadcrumbs affect me enjoying chicken cutlets from time to time, which is why I came up with my Paleo Italian breadcrumbs in the first place! I use them mainly to make meatballs and these chicken cutlets, and it's about time I've posted this recipe for a frequently made food in my house!

Fried Chicken Cutlets

Prep Time: 5 min Cook Time: ~16-20 min (per cutlet) Total Time: 40 min** Serves: 6

**Cook times will vary depending on the size of your frying pan and how many cutlets you can cook at once. I use a 5.5qt pan and it takes me about 40 minutes to fry 2lbs of chicken cutlets. Ingredients

  • 2lbs thin chicken cutlets

  • 1 batch Italian breadcrumbs

  • 1 egg

  • ¼ cup cold water

  • your favorite cooking fat, for the pan (I use ghee)

Preparation

  1. In a bowl, mix cold water and the egg, beat together and set aside. In another equally sized bowl, pour in the 1½ cups of Italian breadcrumbs.

  2. I like to cut my chicken cutlets in half, but you can leave them whole if you prefer. Dredge each cutlet through the egg mixture, then through the breadcrumbs, place on a large clean plate.

  3. Generously coat the bottom of a large skillet with your cooking fat and bring to medium heat (you can add more fat as needed). Place as many chicken cutlets as you can in your pan––in one layer. Cook until lightly browned on each side (about 16 min), turning over halfway through. If you have a splatter screen, I strongly suggest using it. Repeat this until all chicken cutlets are cooked.

  4. These can be served hot, or at room temperature. I like to make these early

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