Monday, February 28, 2011

Chicken Cutlets

I imagine most people have those familiar foods from their childhood, the ones that just make you happy. This is one of those dishes from mine.
My mom would make these chicken cutlets and they would always smell so wonderful cooking.  It is such a tender chicken that just melts in your mouth. I love the tiny pieces right out of the pan, still too hot to chew, and then the big pieces cut up the night of dinner.  Then there are the leftovers, which are fantastic cold, right out of the fridge, or put them on two thick pieces of Italian bread with a little mayo.  YUM!
So, from me to you, a little piece of my childhood that will make your taste buds sing!


  • 3 large chicken breasts
  • 3 eggs
  • Italian bread crumbs 
  • parm cheese
  • garlic powder
  • oregano
  • white wine
  • butter


Slice chicken as thin as you can.  (Hint- freeze chicken for about 20-30 minutes before cutting.  Will cut easier if it is very cold) Some small pieces, no problem!  Those are wonderful to taste test while cooking!  One breast will make at least 5 thin slices.  Whisk eggs and place in shallow dish.  In another dish, place bread crumbs.  Mix in a handful of parm. cheese, a good sprinkle of granulated garlic and about 1 tsp of oregano into bread crumbs.
Preheat large nonstick skillet  over med/ med high heat, and put in about 2 tbsp butter in it.  Place chicken egg wash and then in bread crumbs and place in hot skillet.  Cook on one side until golden brown about 5-7 minutes and turn over.  Add pat of butter where ever the pan looks dry.  Cook another few minutes and pour about 1/2 c. wine over chicken.  Let wine simmer over chicken for 2-3 minutes and remove from pan and cover.  Cook remaining chicken in the same manner and serve hot.  (The second batch will probably need more butter than the first).

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