Chicken Cutlets, Nuggets, and Strips

from ButterYum
makes 4 servings


  • 1 pound boneless, skinless chicken breasts cut into nuggets, strips, or cutlets
  • 2 large eggs
  • 1 cup mixture of Italian seasoned breadcrumbs and grated parmesan or romano cheese (see note above about ratio)
  • 1 cup extra virgin olive oil
  • kosher salt to taste
  • 2 large lemons, sliced into wedges


  1. Cut chicken into desired shape.
  2. In a shallow bowl, beat eggs well.
  3. In a separate bowl, combine breadcrumbs and grated cheese if using.
  4. Dip chicken into beaten egg, followed by breadcrumb mixture.  
  5. In a large skillet, heat oil until shimmering.
  6. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste.
  7. Serve with plenty of freshly squeezed lemon juice.