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Pound the chicken slices with a meat pounder if necessary.
In a large bowl, beat the eggs and in another large, shallow bowl place the flour.
In a shallow bowl combine the breadcrumbs, parmesan cheese, parsley, salt and pepper and mix well.
So you have 3 bowls in total - eggs, flour and the breadcrumbs.
Salt and pepper the chicken slice on both sides.
Flour the chicken slice making sure the flour sticks well on all sides, it will help the egg to stick better.
Then dip the chicken in the egg, and then dip it in the breadcrumbs, pressing well so that the breadcrumbs stick together. The breading should cover the chicken slices well.
Proceed in this way for all the chicken slices.
In a frying pan pour the extra virgin olive oil and heat the oil for 2-3 minutes. To tell if the oil has reached the perfect temperature drop a little bit of crumb into the pan, if it starts to fry you have reached the perfect temperature.NB: The oil should reach about halfway up the side of the chicken.
Now fry the cutlets for 2-3 minutes on each side.
Place the cutlets on absorbent paper to remove excess oil.