Classic Italian Chicken Cutlets

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The Hamptons Home Cook (Anthony Ashmore)

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Step One

We Ingredients

• Four Eggs
• Two Tablespoons of Half and Half
• One Teaspoon of Salt
• One Teaspoon of Black Pepper

Dry Ingredients

• One Package of thin Chicken Cutlets (Not Tenders)
• Four Cloves of Grated Garlic
• The Zest of one Lemon
• A Quarter of a cup of Freshly Grated Parmigiano Reggiano Cheese
• Two Tablespoons of Fresh chopped Basil
• Two Tablespoons of Fresh chopped Parsley
• Three-Fourths of a Cup of Italian Breadcrumbs
• One Tablespoon of Salt
• One Tablespoon of Black Pepper
• One heaping Teaspoon of Adobo Seasoning (The “Surprise Ingredient).

Tip: I use Adobo in almost every recipe. Adobo itself has NO flavor. However, it genuinely enhances the natural flavor of whatever you add it to.

Grate your garlic, cheese and lemon — then finely chop your basil and parsley.

Add them into the breadcrumb mixture.

Step Two

Remove Chicken Cutlets from package and place on a clean plate.

Whisk your Eggs with your half and half — and salt and pepper.

Dip Chicken Breasts in the egg mixture — and then into the bread crumb mixture.

Ensure that you coat each cutlet thoroughly.

Once breaded, place on a new clean plate.

Step Three

• A Quarter of a cup (or Less) of Extra Virgin Olive Oil
• A Pad and a Half of Butter

In a Cast Iron Skillet or Frying Pan, add your oil and butter.

Place on a Medium-High heat until oil begins to lightly bubble.

Place Chicken Cutlets into Pan, for 3–5 Minutes on each side, or until golden brown.

Serve on a clean plate over a bed of Arugula.

Suggested Dressing: Lemon, Olive Oil, Drop of Balsamic Vinegar, Salt, Pepper, Fresh Basil.

bon appetit