Ingredients
Scale
- 1½ lbs chicken cutlets
- ¾ cup all-purpose flour
- 2 tsp kosher salt, divided
- ½ tsp black pepper
- 4 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 3 tbsp minced fresh parsley
- 5 tbsp grated Pecorino Romano cheese
- Vegetable or olive oil for frying (about 1 inch deep)
- ¼ cup olive oil
- 5 tbsp cold unsalted butter, divided
- 10 garlic cloves, minced
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes
- 1¾ cups chicken broth
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ lb sliced Muenster cheese
- ¼ cup minced fresh parsley
Instructions
- Pound chicken cutlets to ½ inch thickness.
- Prepare three bowls: flour, beaten eggs, breadcrumb mixture with cheese and parsley.
- Coat cutlets in flour, dip in egg, press into breadcrumbs; arrange on baking sheet.
- Heat 1 inch oil to 350°F; fry cutlets 3–4 minutes per side until golden. Drain.
- Preheat broiler. In oven-safe skillet cook olive oil, garlic, and 3 tbsp butter until fragrant.
- Add thyme and red pepper flakes; pour in broth and simmer until slightly reduced.
- Remove from heat; stir in lemon juice and zest.
- Place fried cutlets in skillet, spoon sauce over, top with Muenster cheese.
- Broil 3–5 minutes until cheese melts and lightly browns.
- Whisk remaining cold butter into sauce; stir in parsley and spoon over chicken before serving.
Notes
- Fry in batches to maintain oil temperature.
- Do not let garlic brown too quickly.
- Serve immediately for best texture.
- Reheat gently in oven to preserve crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying and Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 520
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 135 mg