Nonna's Breaded Chicken Cutlets

Nonna knows best when it comes to making the perfect Italian-style breaded chicken cutlets in a lemon-parsley dressing.

Mar 30 2015, 11:00am

Servings: 4-6
Prep: 1 hour 20 minutes
Total: 1 hour 20 minutes


for the cutlets:
4-8 chicken cutlets, breast butterflied and pounded out
1 quart salt water brine (a basic brine is 4 cups water for 1 cup of salt)
3 eggs
2 tablespoons freshly grated Parmesan cheese, divided
1 teaspoon roughly chopped parsley
salt, to taste
freshly ground black pepper, to taste
1 tablespoon all-purpose flour
3 cups breadcrumbs
2 tablespoons extra-virgin olive oil

for the lemon-parsley dressing:
3 lemons
4 ounces extra virgin olive oil
1 tablespoon roughly chopped parsley
3 cloves garlic, minced
salt, to taste
freshly ground black pepper, to taste
1 tablespoon Sicilian oregano


1. Brine chicken cutlets in salt water for one hour. Remove and pat with towel until dry.

2. In a medium bowl, crack and beat the eggs. Add 1 tablespoon of the Parmesan to eggs.

3. In a separate bowl, add parsley, salt, pepper, and flour to breadcrumbs. Dip each chicken cutlet in the egg mixture, let excess egg wash drip off, then dredge in the breadcrumb mixture. Flip each piece until cutlet is fully covered in breadcrumbs.

4. Preheat the oven to 400 degrees F. Place chicken cutlets into well-oiled baking pan. Drizzle with remaining olive oil and bake until golden brown.

5. For the lemon dressing, juice the lemons, discarding all excess pulp and seeds. Add salt, pepper, parsley, olive oil, and oregano. Once the chicken is cooked, remove from oven and place on covered table or counter top. Bathe hot chicken cutlets in lemon dressing. Place in clean serving dish and serve hot! Buon appetito!

From How-To: Make Chicken Cutlets with Frank Pinello & His Nonna