Italian Chicken Cutlets
Italian Chicken Cutlets
Servings: 4
Ingredients
- 1 pound chicken cutlets
- 3 tablespoons chopped parsley or 1 tablespoon dried
- 1 tablespoon garlic powder
- 1 cup gluten free or all purpose flour Order Here
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 cup freshly grated Pecorino Romano
- 2 eggs
- 2 tablespoons water
- coconut oil for frying order here
Instructions
- Pound the chicken to about 1/4 inch or as thin as you like.
- Beat eggs with a little water.
- Lightly season with salt and pepper
- Grate Pecorino Romano medium size grate.
- Dip into grated Pecorino Romano Cheese
- Dip into beaten egg.
- Dip into flour or breadcrumbs.
- Heat coconut oil (or avocado oil) to medium high heat.
- Place cutlets into hot oil. Turn to medium heat.
- Cook 3-4 minutes each side, until golden brown.
- Chicken is done when center is 165 degrees F.
- Drain on paper towels.