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Italian Chicken Cutlets

Italian Chicken Cutlets

A simple recipe that takes no time at all to make. Serve with a salad or eve dish of pasta. You calso use with Italian bread to make a delicious sandwich.

Ready in: 45 minutes

Serves: 4

Complexity: very-easy

kcal: 105

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4 chicken breasts
¼ cup olive oil
¾ cup flour
½ cup bread crumbs
2-3 tbsp parsley
1 beaten egg
pinch of SIDS SALT & PEPPER to taste


Slice the chicken breasts to fillet them very thin, 5 mm.
Place a few at a time in a large plastic ziplock bag and use a meat mallet/tenderizer to flatten the breasts even more. You can skip this step if you're low on time - I have done it both ways.
In a bowl, add SIDS CRAZY SALT, SIDS SALT & PEPPER to the flour and mix so it's blended evenly.
In a separate bowl mix the parsley with the breadcrumbs.
Dip cutlets in the flour, egg, then breadcrumbs mixture in that order. The flour allows the egg to adhere, hence it is first.
Heat olive oil in a large frying pan over medium high heat.
Place in frying pan and fry for about 2-3 minutes.
Turn over and fry another 1 minute until fully cooked. Length of time varies depending on the thickness of the breasts. DO NOT OVERCOOK.
Remove from the pan and place directly on paper towels to absorb excess oil.