Breaded Chicken Cutlets

Sorella Spices Breaded Chicken Cutlets, using Italian Blend Spice



  1. Get 3 shallow bowls. 
  2. Fill first one with flour and season the flour with Italian Blend, salt and pepper. 
  3. Crack 2-3 eggs in the second bowl and season with Italian Blend. 
  4. Place Panko bread crumbs and parmesan cheese in third bowl and season with Italian Blend. Because you have seasoned each dipping layer, you do not need to season the chicken. 
  5. Line dish with parchment paper to place breaded cutlets on. 
  6. Take each cutlet and coat with flour, then egg and finish with the panko mixture. 
  7. Get a large skillet and put a layer of safflower oil. 
  8. Once hot, place cutlets in. You may need to continue adding oil to prevent burning.  Once brown on both side, place on a baking rack to drain excess oil and keep them crispy. 
  9. If you have thicker pieces you may need to finish them off in the oven. Use a thermometer to make sure chicken is cooked through. 

These freeze really well.