Chicken Christopher Recipe

Prepare chicken

If chicken breasts are thick, butterfly them lengthwise or place each between two sheets of plastic wrap and pound to 1/4 inch (about 6 mm) thickness using a meat mallet or rolling pin. Trim any large thin edges so pieces cook evenly. Pat the cutlets dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow wide dish. In a second shallow dish, whisk the 2 eggs with 2 tablespoons milk until combined. In a third dish, combine 1 cup grated Parmesan, 1 cup Italian breadcrumbs, 1 tsp Italian seasoning, 1 tsp garlic powder, remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper; mix thoroughly so the cheese is evenly distributed.

Bread the cutlets

Working one at a time, dredge a cutlet in flour, shaking off excess. Dip into the egg wash, allowing excess to drip, then press firmly into the Parmesan-breadcrumb mixture so it adheres and creates an even coating. Place breaded cutlets on a sheet tray or plate and let rest 5 minutes to help the crust set.

Heat the pan

Pour about 1 cup vegetable oil into a large heavy skillet (cast-iron or stainless) to reach roughly 1/8–1/4-inch depth. Heat over medium-high heat until the oil shimmers and a pinch of flour sizzles on contact (about 350°F / 175°C). Reduce heat to medium to prevent burning once cutlets are added.

Fry the cutlets

Working in a single layer (do not crowd), add 2 breaded cutlets to the pan and cook 3–4 minutes per side until crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so crust browns without burning. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels; keep warm in a low oven (200°F / 95°C) if needed while frying remaining cutlets. Add more oil between batches if pan becomes dry.

Finish with butter

When all cutlets are cooked, return the pan to medium-low heat and add 2 tablespoons unsalted butter. Swirl until melted and slightly browned (optional) then spoon a little of the melted butter over each cutlet for sheen and flavor, or briefly toss cutlets in the pan to coat (do this carefully to avoid breaking the crust).

Garnish and serve

Transfer cutlets to a serving platter. Sprinkle with chopped fresh parsley and the extra 2 tablespoons grated Parmesan if desired. Serve immediately with lemon wedges on the side for squeezing over the cutlets.

If you plan to serve with a separate Chardonnay lemon butter sauce prepared elsewhere, keep cutlets warm and spoon sauce tableside. The optional extras (extra grated Parmesan and black pepper) can be added just before serving to taste.