Breaded Chicken Cutlets

Wine Pairing

Barbera, 2012


  • 1 package thin sliced chicken breast
  • 1egg
  • 3 tbl milk
  • ¼ cup chopped onion
  • 2 garlic cloves, rough chop
  • ½ cup cornflake crumbs
  • ½ cup flour
  • ½ cup Parmesan cheese
  • 1 tsp basil
  • Salt and Pepper to taste
  • 3 tbl butter
  • 1 tbl olive oil
  • Sliced or grated mozzarella cheese


Place egg, milk, onion and onion in blender and puree. Place in a shallow bowl. Put flour, cornflake crumbs, parmesan cheese, basil, salt and pepper in another shallow bowl. Cut each piece of chicken into two pieces so they are about as big as your palm. If they are full size breast you’ll want to pound them thin. Dip chicken pieces first into wet mixture and then into the dry mixture to coat. Heat a non-stick sauté pan over medium high heat add olive oil and butter. Add coated chicken pieces – just a few at a time. Don’t overcrowd the pan. Sauté until cooked through turning once. Remove to a cookie sheet. Sauté remaining chicken adding more oil and butter, as necessary. Once all chicken pieces are cooked top chicken with mozzarella cheese. Put chicken under the broiler for a few minutes to melt/brown cheese. Remove and serve.

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