Today I am going to share a recipe for chicken cutlets but these aren’t just any cutlets. These are the famous “Mrs. Scotti’s Chicken Cutlets” that are probably still being talked about with reverence in the small town of Haddonfield.
This recipe originated with my friend, Rosalie. Rosalie is the ultimate Italian Momma. She will love you fiercely. Let you know in no uncertain terms when you are doing something pazzesco (crazy, mad, foolish, absurd in Italian). And shows her love for you by feeding you until you beg for mercy fearing that you will burst and fly crazily around the room like a balloon leaking helium.
Rosalie became famous for her chicken cutlets by feeding all the teenage boys who came to her house these jump in your mouth delicious cutlets. I became sick of having my sons beg me to make “Mrs. Scotti’s Cutlets” so I swallowed my pride and asked for the recipe. She generously shared it with me about 25 years ago and until this day I still tell my sons “I am making Mrs. Scotti’s cutlets for dinner”.
- 1 lb of thin sliced chicken cutlets
- 2 eggs scrambled
- 1/4 cup of Wondra
- 1/2 cup Italian Seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 large lemon
- Dry the chicken cutlets with a paper towel
- Scramble the eggs
- Mix the breadcrumbs and the cheese together
- Cover the cutlet lightly with Wondra
- Dip into the eggs
- Cover the cutlet thoroughly with the breadcrumb mixture
- Let rest in the refrigerator for about an hour
- Heat your air fryer to 425
- Thoroughly spray the cutlet with EVOO on both sides
- Put in the air fryer until browned and cooked through, about 10 minutes
- Cut lemon in half and squeeze half of the lemon over the cutlets and cut the remaining half in pieces to serve with the cutlets
Special Note: I have recreated Rosalie’s recipe from memory. Hopefully it is very close to the original. This recipe can easily be doubled or tripled. My family usually eats about 1/2 lb a piece. Rosalie used to travel to South Philadelphia for her cutlets but I like Bell and Evans. If you don’t have an air fryer just cook them on your stove top frying pan with olive oil. Enjoy!
Talk soon, ❤️💕 Bernadette
21 responses to “COOKING WITH FRIENDS”
Oh, I bet these are good! As I get older I have more appreciation for breaded stuff, like chicken and pork chops. I don’t know why I had an aversion to them before! Maybe because I had too many that were overcooked.
Probably Mimi – overcooked and greasy.
Bernadette, what is Wondra? Will I be able to bring the soul into my chicken cutlets! 😓
Wondra is a very finely sifted flour. You can get the same result by sifting your flour if the product isn’t available I your area. My other suggestions would be to dry the cutlets very well and double dip them in the breadcrumbs.
Ah, 👌 TQ, Bernadette!
Those look so good!!!!!
They are scrumptious and perfect for everyday or company.
I bet. YUM! 🙂
Thank you for sharing, I can see why it is a treasured favorite. My mom always had a little round container of Wondra on the shelf, and I follow her lead. It’s perfect in breading, or lightly dusting fish for a quick sear. Mom often used it to thicken her gravies as well.
It is a wonderful all purpose flour. I use it to put a little crust on things I don’t want to bread like fish.
OK, that’s it. I’m going to get an air fryer, Bernadette. I can’t believe how perfect and crispy those cutlets look. You’ve talked me into it! And I love having friends to share recipes with. 🙂 <3
Terrie, a chef like you are will be able to turn out masterpieces in the air fryer. I had a Cuisinart and really recommend it.
Aw, thank you Bernadette. Masterpieces or not, it would be great to have crispy “fried” foods without so much fat. All this pandemic cooking has been a bit much, you know what I mean? Haha!
What a great recipe and wonderful story! I got an air fryer for Christmas a couple of years ago, but after a month of trying various things, I returned it because I wasn’t happy with any of the recipes I made with it…maybe I should try again, perhaps they’re improved now?
Jenna, that may be the case that the technology has improved. I use my fryer almost constantly. Worth another chance I think.
Bernadette, your culinary photos are divine! Thank you for the follow. I am so excited to follow (and try) your recipes🧡
You have a wonderful blog and I look forward to reading more of your posts.
what a lovely blog 🙂
Thank you so much.
What is Wonda and EVOO? Obviously we are from different areas so I am in the dark. LOL Help out a poor Mainiac transplanted to Arizona!
You are too funny. Wondra is presented very fine flour. You could substitute any cake flour. EVOO is extra virgin olive oil. Thanks for taking the time to stop by.