Saw this on FB and decided to try "Nonna's Chicken Cutlets". I trust any Italian grandmother who doesn't use recipes! This is the recipe her son wrote from her verbal directions:
INGREDIENTS for CHICKEN
4-8 chicken cutlets, breast butterflied and pounded out
1 quart salt water brine (a basic brine is 4 cups water for 1 cup of salt)
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
3 cups breadcrumbs
2 tablespoons extra-virgin olive oil
INGREDIENTS for 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
WHAT TO DO:
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.
** Since she didn't specify other than to say, "if the bottom is done, you turn it over"... I baked it about 10 minutes per side. I served it with basic pasta with Marinara on the side.
