Pan Fried Italian Breadcrumb Chicken Fillets Recipe
These pan fried breaded chicken fillets are crunchy on the outside and moist on the inside. They take very little time to cook and go well with a serving of rice.
Ingredients
Serves 84 pounds chicken breasts, deboned and skinless
3-4 eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups + of Italian flavored breadcrumbs
1 handful of fresh parsley, finely chopped
olive oil for cooking
Directions
Rinse the chicken in cold water and pat dry with paper towels. Cut into small cutlets and pound to make even size pieces.
Break the eggs into a medium size bowl and whisk for 2 minutes until completely incorporated. Whisk in the salt and pepper.
Place the Italian breadcrumbs into another mixing bowl. Chop the parsley and stir into the breadcrumbs.
Place the chicken cutlets into the egg mixture to coat then use a fork to move to the bread mixture and coat.
Pat the crumbs on with your fingertips. Place the prepared cutlets onto a plate and have them all ready before you begin to cook them.
Pour 1/2 inch of olive oil into a cast iron pan or dutch oven. Heat over medium-high heat to about 350F. You want the oil to be hot enough that when you put the chicken in, it starts to cook right away and does not just sit in the oil and get greasy.
Carefully place the chicken cutlets into the hot oil. Cook in batches so you do not stack or crowd them. Fry the chicken fillets for 2-3 minutes per side or until a deep golden brown.
Add more oil to the pan if necessary to cook all your fillets.
Line a plate with paper towels and using tongs transfer the cooked chicken to the drain. Continue until all the pieces are cooked.
Lightly sprinkle salt on the chicken fillets as soon as they come out of the oil for additional flavor and serve.