Triple-Breaded Chicken Cutlet
You’ve never tasted them as good and crunchy as this.
Every child’s desire is to hear the “crunch” under their teeth.
Anything that “crunches” is always appreciated.
So I found the method to make my grandchildren eat them, and to make them very tasty, I cooked them in a pan with butter and extra virgin olive oil, along with whole garlic in its skin and rosemary. But if you prefer, you can cook them either in the oven or in an air fryer.
But the most important secret is the Sicilian seasoned breadcrumbs, to see how I make it click on the link.

You might also be interested in:

Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Frying, Air Frying
Cuisine: Italian
Seasonality: All seasons

1,069.80 Kcal

calories per serving

Info Close

Energy 1,069.80 (Kcal)
Carbohydrates 106.93 (g) of which sugars 9.04 (g)
Proteins 49.48 (g)
Fat 51.16 (g) of which saturated 18.34 (g)of which unsaturated 19.71 (g)
Fibers 9.26 (g)
Sodium 811.67 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.32 lbs chicken (breast fillets)
3 eggs
1.25 cups flour
5.3 oz corn flakes
0.5 cup butter
0.5 cup extra virgin olive oil
1 clove garlic
1 sprig rosemary
0.7 oz roast herbs
1 lemon
9 oz breadcrumbs (seasoned Sicilian-style)

Triple-Breaded Chicken Cutlet

Tools

What we need to make the

Pan
3 Bowls
Paper towels
Food processor

Preparation: Triple-Breaded Chicken Cutlet

Prepare the Sicilian-style seasoned breadcrumbs with the ingredients you see in the photos, following the recipe
Place the breadcrumbs in a bowl, and
add salt, pepper, grated Pecorino Romano cheese, minced garlic, and parsley.
Mix and set aside.
Sprinkle the chicken fillets with the roast herbs. I make them like this, look. Click here
In another bowl, pour the flour, and then in another one, beat the eggs.
In the food processor, coarsely chop the corn flakes, then place them in another bowl.
Now let’s start breading: the first step will be in the flour, pressing well to make it adhere to the slice, then in the egg, and …
In the corn flakes and finally in the breadcrumbs.
All these operations must be done by pressing well on both sides.
In a non-stick pan, put the butter and extra virgin olive oil, and heat over a medium flame, add 1 garlic clove still in its skin and the rosemary sprig.
Cook the slices on both sides until golden brown. The time depends on the thickness of the slices.
Place them on a sheet of paper towels before serving
Serve hot at the table with lemon slices.
Here’s the Triple-Breaded Chicken Cutlet ready
preheat the air fryer to 375°F
place perforated parchment paper in the drawer and place the slices on top. Spray with oil and cook for 5 minutes at 375°F, turning halfway through cooking.