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Nonna’s Chicken Cutlets


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  • for the cutlets:
  • .
  • 4-8 chicken cutlets, breast butterflied and pounded out
  • 1 quart salt water brine (a basic brine is 4 cups salt for 1 quart of water)
  • 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
  • 6 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



Step 1

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

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