Servings: 8
Calories: 400kcal
Equipment
- Pan
- spatula, etc.
Ingredients
- 4 pairs of succulent boneless skinless chicken breasts
- 4 large eggs from free-range hens
- 2 cups of finely milled artisanal all-purpose flour
- 1 cup of freshly grated Pecorino Romano cheese aged to perfection
- 2 cups of golden panko breadcrumbs for a delightful crunch
- 1 teaspoon of freshly ground black pepper
- 2 teaspoons of subtly smoky paprika
- 2 teaspoons of hand-harvested sea salt
- Lemon wedges for a zesty citrus burst
- High-quality vegetable oil for frying ensuring a perfect golden hue
- 1 teaspoon of aromatic onion powder
- Fresh thyme leaves delicately chopped, lending a unique twist to the dish
Instructions
- Lay out the boneless, skinless chicken breasts. If they are thick, you can butterfly them to create thinner cutlets.
- Season the chicken breasts with 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and the smoky paprika.
- In three separate shallow dishes, set up a breading station. Place the finely milled all-purpose flour in one, beat the eggs in another, and mix the golden panko breadcrumbs with freshly grated Pecorino Romano cheese in the third.
- Dredge each chicken breast in the flour, ensuring an even coating.
- Dip the floured chicken into the beaten eggs.
- Coat the chicken with the panko-Pecorino mixture, pressing gently to adhere the breadcrumbs.
- To the breadcrumb mixture, add 1 teaspoon of onion powder for extra flavor.
- In a large skillet, heat vegetable oil over medium-high heat. Ensure there's enough oil to submerge the chicken halfway.
- Carefully place the breaded chicken breasts in the hot oil. Fry each side until golden brown and cooked through, about 4-5 minutes per side.
- Place the fried chicken on a paper towel-lined plate to drain any excess oil. Allow them to rest for a few minutes.
- Sprinkle the freshly chopped thyme leaves over the crispy chicken cutlets.
- Serve the cutlets hot, accompanied by lemon wedges for a zesty citrus burst.
Notes
- Use a meat thermometer to make sure the chicken cutlets are cooked through before serving.
- For a lighter version of this dish, use a combination of breadcrumbs and Parmesan cheese to coat the chicken cutlets instead of the batter.
- To make this dish gluten-free, use gluten-free all-purpose flour and gluten-free breadcrumbs.
- If you don’t have Italian seasoning, use a combination of dried oregano, basil, and thyme.
- To make this dish dairy-free, use almond milk and dairy-free cream.
Nutrition
Calories: 400kcal
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