Lemon Parsley Chicken Cutlets
“Nana’s Chicken Cutlets”
By David Morgan
The simplicity of chicken cutlets when done right is like heaven in your mouth. This recipe is a little more than a simple chicken cutlet but will satisfy, stupendify and delectify your senses and it’s been a family secret for generations.
When I was ten years old I went to Italy for the first time to meet my family in Piedmonte, the northern region of Italy. Our first night there my aunt, “Zia Sandra” made the chicken cutlets that my mom always makes. I couldn’t wait to sink my teeth into these tender cutlets with a lemon zeal flavor.
When I was young I simply called them “Mom’s Chicken Cutlets” but after having my own children my mom became known as Nana and the dish became known as “Nana’s Chicken Cutlets”. It’s family tradition and has to e prepared just right.
If you use this recipe follow it closely and you will find it to be the same culinary treat that my family has enjoyed and enjoys to this day. Here goes!
- 2 – 4 skinless and boneless chicken breast. (makes 4 to 8 servings)
- ½ bunch fresh parsley.
- 4 – 6 whole lemons.
- 1 cup seasoned bread crumbs. (4C brand is good!)
- 1 teaspoon parmesan cheese. (finely grated)
- 3 eggs.
- ½ cup of milk.
- 1 cup of water.
- 1 teaspoon of kosher salt.
- The first step is to make a brine to soak the chicken. This is very simple. Combine the water and salt and stir well.
- Split the chicken breasts in half to make thin sliced cutlets.
- Add the chicken to the the brine and let soak during time of the next procedure.
- Rinse the parsley and chop until medium fine. Set aside.
- Cut the lemons in half and juice them into a bowl. Remove all seeds. Set aside.
- Whisk the eggs, milk and parmesan cheese until well mixed. Add a pinch or two of parsley and stir in.
- Drain the chicken from the brine.
- Add the chicken to the egg wash. Make sure chicken is fully submerged. Set Aside.
- Have a cookie sheet ready.
- Place bread crumbs in a wide bowl
- Take one chicken cutlet at a time and pull out of egg wash and dredge in breadcrumbs until both sides of cutlet is fully coated. Place cutlet on cookie sheet. Do this for each cutlet.
- When all cutlets are breaded take cookie sheet and place in refrigerator for about 20 minutes. During this wait time you can start to prepare your choice of side dish.
Ready to Cook
Preheat your oven to 350 degrees. Using a large skillet or saute pan on a medium flame, heat about 4 tablespoons of olive oil. Carefully add chicken cutlets to pan and reduce heat to medium low. Brown cutlet on each side, nice and brown without burning of course. Place cutlets back on cookie sheet. Add parsley to lemon juice and mix. Using a large spoon, ladel the the lemon parsley onto each chicken cutlet. Place in oven for about 10 to 15 minutes. Make sure the center of the chicken is cooked. Voila! There it is. Serve with your favorite side dish. Goes well with steamed broccoli and rice or just a tossed pasta.
Enjoy the dish and let me know!!