Squeeze 1 lemon to get approx 4 tablespoons of lemon juice. It’s best to strain it through the strainer, but not absolutely required if you don’t have one. Just make sure there are no lemon seeds in the juice or too much pulp.
Add lemon juice to the bowl together with extra virgin olive oil and finely chopped parsley.
Mix well, add chicken cutlets. Leave them for 10 minutes, up to a few hours to marinate.
Breading and cooking the chicken
When ready start to deep each chicken cutlet in the bread crumb mix. Press the breadcrumbs well into the cutlet on each side. Tap off excess.
At this point you have 2 options: Bake in a preheated oven at 400F for 15-20 minutesFry in the vegetable oil (our option tonight)
Preheat the frying pan with 2-3 tbsp of vegetable oil (enough for 3-4 cutlets).
Once it’s hot enough, but not overheated cook your chicken cutlets for 2-4 minutes on each side.
Cooking time mainly depends on how thin are the chicken slices. The thicker the cut the more time it’ll talk to cook them. Same principle apply when baking them in the oven.
Served immediately with mixed greens salad for a lighter version. With rice, baked or mashed potatoes for a more filling meal.
Breaded Chicken Cutlets - Italian Style https://www.italianrecipebook.com/breaded-chicken-cutlets-italian-style/