Crisp, golden brown chicken cutlets that are loaded with flavor from the pecorino.
I think fried chicken may be the most universally loved of all foodstuffs. And I make it in all kinds of ways. But every once in awhile I get a serious craving for crispy chicken cutlets and I have to satisfy that urge or it will not go away.
While there are all kinds of ways to go about this, my favorite is to use panko bread crumbs combined with grated pecorino cheese for the final coating.
I get my chicken pounded to a quarter inch thick, cut it up into serving size pieces, and salt and pepper it. I then line up my dishes on the counter and proceed. This is one of those times when you need to have everything set up in order to avoid a huge mess. I have a large rack sitting over parchment paper at the end of the counter, closest to the stovetop. This is where I’ll place the pieces of fully prepped chicken.
Then I have my 3 dishes lined up which contain the flour, beaten eggs, and the panko/cheese mixture. Working with one piece of chicken at a time, I dust it with flour, dunk it in the eggs, while letting the excess drip off, and then lay it on the panko and cheese dish, patting it into the panko, flipping it, and covering the other side. Then it goes onto the rack and I proceed until I’ve used up all the chicken.
I’m one of those people who can’t function well in a mess, so I let the chicken sit while I clean up everything else until all I’m left with is the chicken and my skillet sitting on the stovetop.
After that it’s only a matter of frying the chicken in batches of hot oil for about 2 to 3 minutes per side, scattering on some chopped parsley and serving it with lemon wedges to squeeze over each piece.
As you can see, the panko and cheese create a beautiful golden crust. Biting into this chicken is satisfying on multiple levels. After all, it’s a crispy chicken cutlet that’s loaded with flavor and who doesn’t love that?