Thin, breaded, and fried, the chicken cutlets are still part of the meal Joey makes with his own family today.
One of his favorite traditions happens before the cutlets are even finished. Growing up, his mom would mix the leftover egg and breadcrumbs into a small patty and fry it first, testing the oil before the chicken went in.
They called it the chef’s snack.
It was the first bite out of the pan, eaten while the rest of dinner was still being made. Joey still keeps that little tradition alive today.
Joey’s Family Chicken Cutlets
Ingredients
Boneless, skinless chicken breasts
Eggs
Italian-seasoned breadcrumbs
Salt
Oil for frying
Directions
- Slice the chicken breasts into thin cutlets, then pound them until they are very thin and even. Season both sides lightly with salt.
- Beat the eggs in a shallow bowl and place the breadcrumbs in a separate dish.
- Dip each cutlet into the egg, then coat it thoroughly in the seasoned breadcrumbs.
- Heat a shallow layer of oil in a skillet. Mix any leftover egg and breadcrumbs into a small patty and fry it first. That is the chef’s snack, and it tells you whether the oil is ready.
- Fry the cutlets in batches until golden brown and cooked through, turning as needed. Transfer them to a plate or rack as they finish.
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