It started innocently enough. I had a bunch of stale bread so I decided to make breadcrumbs this morning.
I bought chicken cutlets at Little City to make Chicken Marsala today. But the fresh breadcrumbs won me over and I fried up chicken cutlets instead.
You can have these babies on your table in about 30 minutes. The crispy breadcrumbs give way to tender chicken flavored with pecorino and parsley in the egg wash.
I’m serving the cutlets simply with a wedge of lemon to squeeze on top or not and baby spinach sautéed in olive oil with garlic and sea salt. That’s tonight’s dinner.
Watch me make chicken cutlets from Naples in a North Beach cook-off with a chicken dish from Rome. Guess who won?
Need something for dessert? Here’s the tiramisu episode that we released yesterday morning.
- 1 pound chicken scallopine, pounded thin
- 4 eggs
- ¼ cup grated pecorino romano
- 2 tablespoons fresh flat parsley, minced
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup flour
- 1 cup fresh breadcrumbs
- 3 tablespoons extra virgin olive oil
- 3 tablespoons canola oil (or your favorite)
- Place the flour and the breadcrumbs on separate large plates or in bowls.
- Place the eggs in a bowl and beat well.
- Add the pecorino, parsley, salt and pepper and mix well.
- Dredge the cutlets in flour. Shake off excess.
- Dip the floured cutlet in the egg-wash to coat well. Drain briefly.
- Put the egg-washed cutlet on the breadcrumbs. Press with your fingers to adhere the breadcrumbs.
- Turn the cutlet over to coat with breadcrumbs. Press with your fingers to adhere the breadcrumbs.
- Repeat to ensure you have a good breadcrumb coating all over the cutlet. Set the breaded cutlets aside.
- Put both oils in a cast-iron pan or a skillet and heat until the oil ripples.
- Fry the cutlet on each side until they breadcrumbs are golden brown.
- Drain well on paper towel.
- Serve warm with a wedge of lemon.