Ingredients
Method
Prepare the Chicken Cutlets
- Slice chicken breasts horizontally to create thin cutlets approximately 1cm thick, or pound between sheets of plastic wrap until evenly flattened to 1cm thickness.
Set Up the Breading Station
- Arrange three shallow dishes in a row. In the first, combine 100g flour with 2g salt and 2g black pepper. In the second, beat 3 eggs until well combined. In the third, mix 150g breadcrumbs with 50g Parmesan cheese, 3g oregano, and remaining 1g each of salt and pepper.
Bread the Cutlets
- Working with one cutlet at a time, dredge in seasoned flour and shake off excess. Dip into beaten eggs, allowing excess to drip back into the dish. Press both sides firmly into the breadcrumb mixture, ensuring complete, even coverage. Place breaded cutlets on a clean plate.
Heat the Oil
- Pour 100ml vegetable oil into a large skillet and heat over medium-high heat until shimmering, approximately 175°C if using a thermometer. The oil should shimmer but not smoke.
Fry the First Batch
- Carefully place 2 cutlets in the hot oil without crowding the pan. Fry for 3 minutes without moving, until the bottom is deep golden brown. Flip and fry for an additional 3 minutes until golden and cooked through to an internal temperature of 74°C.
Drain and Season
- Transfer cooked cutlets to a wire rack set over a baking sheet. Immediately sprinkle with a pinch of salt while still hot. Repeat frying process with remaining cutlets.
Serve Immediately
- Serve hot cutlets with lemon wedges on the side for squeezing over the top just before eating.
Notes
- Creating uniformly thin cutlets ensures even cooking and prevents dry, overcooked chicken—aim for consistent 1cm thickness throughout
- Use the "wet hand, dry hand" technique when breading: designate one hand for flour and breadcrumbs, the other for egg, to keep your fingers clean and prevent clumping
- Maintaining proper oil temperature is critical—too cool produces greasy cutlets, too hot burns the coating before the chicken cooks through
- Keep finished cutlets warm in a 95°C oven on the wire rack while frying remaining batches to serve everything hot at once