Start by placing the eggs into a bowl and whisking them until they are fully combined and slightly frothy. This will be your binding agent for the cutlets.
In a separate bowl, mix together the Italian breadcrumbs, Parmesan cheese, and dried parsley. This mixture will give your cutlets that irresistible flavor and crunch.
Take each chicken cutlet and first dredge it in the beaten eggs, ensuring both sides are well-coated. This step is crucial for getting that crispy texture later on.
Next, dredge the cutlets in the breadcrumb mixture, pressing gently to ensure that the crumbs stick well. You want a nice, even coating on both sides.
Now, it's time to heat up about 2 inches of oil in a large skillet over medium-high heat. You can test the oil’s readiness by dropping in a few breadcrumbs; if they sizzle, you’re good to go.
Once the oil is hot, carefully place the cutlets into the skillet, making sure not to crowd the pan. Fry them for approximately 3 to 4 minutes on each side until they turn golden brown and crispy.
As the cutlets cook, keep an eye on them. You want to achieve that perfect golden color without burning.
When both sides are cooked, remove the cutlets from the oil and drain any excess grease on paper towels. This helps keep them crispy.
Serve your delicious Chicken Cutlets hot, and watch as everyone enjoys the delightful crunch and flavor!
