Welcome to YTF Community, a place to safely share in the challenges and joys of feeding our families. If you’re looking for recipes, feel free to go right to the home page of yummytoddlerfood.com.
Each month, I share a sneak peak recipe with you all that I’ve been developing but that isn’t quite ready to go up on my website—simply because things have to be edited, written, and copyedited, and I work about 6 weeks ahead. It’s a fun way to let you in on things I’m making in real time. And this month I have a DELISH one for you.
Chicken cutlets are one of my absolute favorite foods. I was telling my kids the story of how my Uncle Ralph brought me a plate of them when I was recovering from knee surgery many years ago, and how it was just so thoughtful. They were SO confused, both because I’d never made them for them, and also because chicken is kind of a funny comfort food. (I know this story would have made total sense to my Italian-American grandparents though!)
So as part of my on-going efforts post-divorce to make myself more visible in my own life and to share things I love with my kids so that they know me better, I am delighted to share the chicken cutlet recipe with you today. It’s 3 ingredients and about ten minutes, and it creates the most tender, flavorful chicken that’s great for any age with pasta, dipped in ketchup, or popped onto a Caesar Salad. (And just to close this loop: They all know what chicken cutlets are now and two of the three of them love them as much as me!
Italian Chicken Cutlets
Cook time: 8-10 minutes
- 1 pound “thin sliced” chicken breast (look for this specific chicken at your grocery store; it’s about 1/4-½ inch thick so it is perfect for cutlets)
- 2 eggs, lightly beaten (or ¼ cup vegan mayo to make egg-free)
- ½ cup Italian-flavored breadcrumbs
- ¼ cup extra virgin olive oil, divided
- Pat the chicken dry with a paper towel.
- Place the eggs and breadcrumbs into two separate shallow dishes. Completely coat the chicken in the egg, then the breadcrumbs. Set aside on a clean plate.
- Add 2 tablespoons olive oil to a large skillet over medium heat. (I use nonstick.) After a minute, drop a bit of breadcrumbs into the oil to see if it sizzles. If not, wait another minute for the oil to heat. Add the chicken, tilting the pan to move the oil around as needed, being careful not to overlap the pieces. Cook for 4 minutes, then turn over and cook for 3-4 more minutes, or until the chicken is completely cooked through.
- (If all of your chicken doesn’t fit in the pan at the same time without crowding, which it probably won’t, add the remaining olive oil and do the second batch. I usually do three cutlets at a time.)
- Remove the chicken from the pan with tongs, slice, and serve hot. (Or remove from pan and let cool. Store in the fridge in an airtight container for up to 5 days. Enjoy cold or warm for 3-4 minutes in a 375 F degree oven or Air Fryer.)