Name: Old-Fashioned Chicken Cutlets
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Boneless, skinless chicken breasts, pounded to 1/2-inch thickness - 4 (4 ounce); Salt - ½ cup; White sugar - ½ cup; Crustless bread, torn into large pieces - 8 slices; Dried parsley - ¼ cup; All-purpose flour - ¾ cup; Eggs - 2 large; Olive oil, divided - ¾ cup; Salt and ground black pepper to taste - ¾ cup

Ingredients for - Old-Fashioned Chicken Cutlets

1. Boneless, skinless chicken breasts, pounded to 1/2-inch thickness 4 (4 ounce)

2. Salt ½ cup

3. White sugar ½ cup

4. Crustless bread, torn into large pieces 8 slices

5. Dried parsley ¼ cup

6. All-purpose flour ¾ cup

7. Eggs 2 large

8. Olive oil, divided ¾ cup

9. Salt and ground black pepper to taste ¾ cup

How to cook deliciously - Old-Fashioned Chicken Cutlets

1 . Stage

Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.

2 . Stage

Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.

3 . Stage

Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.

4 . Stage

Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.

5 . Stage

Place flour in a shallow dish.

6 . Stage

Beat eggs with 1 tablespoon olive oil in a separate shallow dish.

7 . Stage

Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.

8 . Stage

Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.