Chicken cutlet night was always one of our favorite dinners growing up. The minute Mom started setting out the flour, eggs, and breadcrumbs, we knew what was for dinner, and we couldn’t wait. She had us all helping at what we called the “dredging station,” each of us taking a turn coating the chicken. One person worked the flour, another dipped the cutlets into the eggs, and someone else pressed them into the breadcrumbs.
The kitchen was always busy and a little messy, but that’s what made it fun. We loved watching Mom fry the cutlets until they were perfectly golden brown and crispy. But our favorite part came at the very end. Mom would never waste the leftover breadcrumbs and eggs. She mixed them together, formed little patties, and fried them until golden and crisp. We would stand by the stove waiting for those crunchy treats, often fighting over who got the first one. To us, they were just as good as the chicken cutlets themselves.
As much as we loved the classic cutlets, turning them into Chicken Parmigiana made dinner even more special. Crispy cutlets topped with rich marinara sauce, melted mozzarella, and grated Parmesan cheese were the ultimate comfort food. Every bite brings me back to those family dinners gathered around the kitchen table.
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