New This Month

Chicken Cutlets with Paul Sorvino

  • Servings: 6


  • 2 cups Wondra flour, for dredging
  • Coarse salt and freshly ground pepper
  • 1/4 cup olive oil, for frying
  • 2 large eggs, lightly beaten
  • 2 cups dried breadcrumbs
  • 6 chicken cutlets (about 1 pound) or 3 boneless skinless chicken breasts, halved horizontally and pounded 1/2-inch thick
  • Sauteed Broccoli Rabe Spicy Sauteed Broccoli Rabe, optional


  1. Combine flour with salt and pepper in a shallow dish, and set alongside a shallow dish containing eggs, and another shallow dish containing breadcrumbs, Heat oil in a large skillet over medium-high heat. Working with one cutlet at a time, dredge in flour mixture, dip into eggs, and transfer to breadcrumbs, coating both sides completely. Gently place in hot oil. Cook until golden brown on both sides. Transfer to a paper towel-lined plate to drain. Repeat with remaining cutlets. Serve with sauteed broccoli rabe, if desired.

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