One of the dishes my mother- in- law was noted for was her special chicken cutlets. Surprisingly she did not cook all Italian meals. She also made the best eye rounds roasts for hot roast beef sandwiches. I don't have her exact recipe but one thing I remember is that she filleted them so thin which at the time impressed me big time. I tried very hard to filet them thin. A very sharp knife is important but watch your fingers please! This special meal is for my hubby. Here's hoping they are a little like hers were.
Note: Today's cutlets were fried in vegetable oil and breaded with plain bread crumbs. Nice and crispy!
Happy Cooking from my kitchen to yours,
I used two boneless chicken breast cutlets. I have a great knife(I think was supposed to be for slicing tomatoes)
and filleted them.( you'll get four pieces)
1 egg beaten(I added some salt and pepper)
1 cup Panko Bread crumbs(I thinking my mother- in- law used seasoned bread crumbs)
1/2 tsp. dried parsley
1/2 tsp. Italian cheese
Dip chicken in egg and then bread crumbs..Put 4 tablespoons olive oil or canola in skillet and warm. Add breaded chicken. Fry slowly until golden brown. Note: this next step can be left out if your chicken breasts were sliced very thin). Transfer cutlets to baking dish and baked 325 degrees (covered)for about 20 minutes..
I served the cutlets with mashed potatoes, corn and applesauce. (That's the way my mother in law served them!) HAPPY COOKING!