ITALIAN STYLE BREADED CHICKEN CUTLETS
People say it's the simple things in life that bring the most pleasure. I find that true in many ways, one of them being food. A big bowl of macaroni and oil, scrambled eggs and hot peppers, a baked potato and butter, or a breaded chicken cutlet. All so simple yet delicious. These cutlets are so easy to make and yet they are...
Provided by Mangialicious Food
Categories Chicken
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Season chicken cutlets with salt and pepper. Place 2 shallow bowls on a work surface. Add the breadcrumbs, cheese, parsley, garlic and salt and pepper to one bowl. Add the beaten eggs plus 1 tbsp of water to the second bowl.
- 2. Working with one cutlet at a time, dip the cutlet into the beaten eggs, lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your hand, scoop bread crumbs on top of chicken and press lightly, turn chicken over and repeat to ensure a good layer of crumbs on both sides. Transfer the cutlet to a clean plate and repeat with remaining cutlets.
- 3. Add oil to a large skillet over medium high heat, enough to cover the bottom. I use a clad stainless steel for this but non-stick and cast iron work well also. If using cast iron, heat over medium heat.
- 4. Gently lower cutlets into the skillet and fry, adjusting heat as necessary for a steady, slight bubble until bottom is browned, about 3 - 4 minutes. Flip cutlets and fry until the other side is browned, about another 4 minutes.
- 5. Transfer to paper towels to drain and repeat with remaining cutlets. I keep them in the oven at 200° on a baking sheet lined with paper towels if we are going to eat them immediately.
- 6. *If you cannot find chicken cutlets at your local grocery, you can buy chicken breasts. Slice them in half the long way and then pound them out with a meat mallet or a heavy skillet.
ITALIAN BREADED CHICKEN BREASTS
A basic lightly breaded seasoned and sautéed chicken breast that can be served as is with rice and a vegetable, or topped with tomato sauce and mozzarella and briefly baked for chicken parmesan, or put in Italian bread, with or without cheese, with tomato sauce, pesto or mayo, and enjoyed as a sandwich.
Provided by kathiejacgmail.com
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
- Mix breadcrumbs in flat bowl with cheese and parsley.
- Mix flour in another flat bowl with salt, pepper and garlic powder.
- Beat egg and water in another flat bowl.
- Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
- Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.
Nutrition Facts : Calories 418.1, Fat 15.5, SaturatedFat 4.2, Cholesterol 133.1, Sodium 481.7, Carbohydrate 32.1, Fiber 1.7, Sugar 1.9, Protein 35.3
MOIST CRISPY BREADED CHICKEN CUTLETS
Plan ahead the chicken must be refrigerated in the buttermilk for at least 5 hours, this chicken is double-dipped for an extra crispy coating ---don't omit the baking powder in the breading mix!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 33m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
- Add in chicken breasts, using hands turn to coat completely in the buttermilk.
- Refrigerate for at least 5 hours.
- In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
- Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
- Place the chicken into a colinder and allow all the buttermilk mixture to drain.
- Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
- Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
- Fry each breast until golden brown and cooked through.
TENDER ITALIAN BAKED CHICKEN
Flavorful and moist baked chicken.
Provided by Barb Eisel
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
- Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g
More about "italian style breaded chicken cutlets recipes"
ITALIAN BREADED CHICKEN CUTLETS (COTOLETTE DI POLLO)
From thepetitecook.com
Ratings 2Calories 259 per servingCategory Main Course
- Season the chicken with sea salt and black pepper on both sides. Flour the chicken slices on both sides and shake well to remove the flour in excess.
- Whisk the eggs in a shallow plate. In another shallow plate combine breadcrumbs, Parmesan cheese, parsley and garlic, and set aside. Dip each chicken breast slice in the whisked eggs, making sure it's well coated on both sides.
- Dip each chicken slice into the seasoned breadcrumbs, making sure it's fully coated on both side. Repeat the process if necessary. Place the prepared cutlet onto a plate and repeat the process with the remaining chicken slices.
- Heat a large pan with the olive oil, over medium heat. Place the cutlets into the pan and cook until the bottom is golden brown, about 4-5 minutes, then turn them onto the other side, turn the heat to low, and continue to cook for a further 5 minutes, until golden and brown on both sides.
CRISPY ITALIAN BREADED CHICKEN CUTLETS - COLEY COOKS
From coleycooks.com
5/5 (24)Calories 823 per servingCategory Chicken
- In a medium, shallow bowl, combine the breadcrumbs, garlic, parsley, oregano, salt, pepper, 3/4 cup cheese, and set aside. In another medium, shallow bowl, whisk together 3 eggs with 1/2 cup cheese, a pinch of salt and pepper and 1 tablespoon water until fully combined. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
- Cut the chicken into thin, even slices. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, and use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining chicken, then generously season each piece with salt and pepper.
- Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
- Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note). Next, coat it in the egg mixture, and let the excess drip off. Then, into the breadcrumbs. Be sure to press it down and move it around so that it’s thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
ITALIAN CHICKEN CUTLETS (THE BEST!) - COOKING WITH MAMMA C
From cookingwithmammac.com
Ratings 36Calories 319 per servingCategory Main Course
- If starting with thin chicken cutlets, proceed to the next step of pounding them. If starting with thick chicken breasts, you'll need to slice them thinly. On a large cutting board, use a large, straight-edged knife to thin the chicken breasts by slicing through them to cut them in half. (See the photo in the post.) It helps to place one hand flat on top of the chicken breast, while using the other hand to hold the knife while cutting through the chicken with a sawing motion. You will end up with two halves connected in the middle like a butterfly. Vertically slice through the center to separate the two halves.
- To pound your chicken cutlets, cover them with a large sheet of plastic wrap (to prevent a mess). Use a meat mallet or the bottom of a heavy frying pan to pound the chicken so that it is no more than 1/4 inch thick. (It might be a bit thinner than that.) Lift the plastic, flip the chicken over, cover it again with plastic wrap, and pound the other side. Discard the plastic wrap and wash your hands well if you touched the raw meat.
- Crack your two eggs and add them to a small bowl, such as a pasta dish. Season the eggs with the salt and pepper and beat the eggs with a fork.
ITALIAN CHICKEN CUTLETS {JUICY AND TENDER} |MARCELLINA IN …
From marcellinaincucina.com
Ratings 108Calories 291 per servingCategory Main Course
CRISPY ITALIAN CHICKEN CUTLETS RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
ITALIAN CHICKEN CUTLETS YOU'LL LOVE - EASY SIMPLE ITALIAN …
From simpleitaliancooking.com
BEST BREADED CHICKEN CUTLETS (ITALIAN) - CUCINABYELENA
From cucinabyelena.com
BREADED CHICKEN CUTLETS - ITALIAN STYLE - ITALIAN RECIPE BOOK
From italianrecipebook.com
BREADED CHICKEN CUTLETS - ITALIAN STYLE | TESSA'S KITCHEN …
From tessaskitchentales.com
ITALIAN BREADED CHICKEN CUTLETS + VIDEO - NO PLATE LIKE HOME
From noplatelikehome.com
ITALIAN CHICKEN CUTLETS | CRISPY & FLAVORFUL PARMESAN BREADING
From imhungryforthat.com
ITALIAN CHICKEN CUTLETS – MY LOCAL PAGES
From mylocalpages.com.au
CHICKEN PARMESAN - THE COOKIE ROOKIE®
From thecookierookie.com
15 BAKED CHICKEN PARMESAN RECIPE PANKO - SELECTED RECIPES
From selectedrecipe.com
25 DELICIOUS THIN SLICED CHICKEN BREAST RECIPES
From drizzlemeskinny.com
15 CHICKEN ROMANO RECIPE - SELECTED RECIPES
From selectedrecipe.com
BAKED ITALIAN CHICKEN CUTLETS {30 MINUTES!} - TALKING MEALS
From talkingmeals.com
ITALIAN CHICKEN CUTLETS - SUGAR SALT MAGIC
From sugarsaltmagic.com
ITALIAN CHICKEN CUTLETS (QUICK AND EASY!) - PINCH AND SWIRL
From pinchandswirl.com
27 BEST CHICKEN CUTLET RECIPES FOR A QUICK DINNER
From allnutritious.com
INA GARTEN CHICKEN MARSALA RECIPE - TABLE FOR SEVEN
From ourtableforseven.com
ITALIAN CHICKEN CUTLET RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
CRISPY AND DELICIOUS CHICKEN TENDERS RECIPE IN 30 MINUTES (AMISH …
From amish365.com
CRUNCHY PANKO-BREADED CHICKEN CUTLETS - FAMILYSTYLE FOOD
From familystylefood.com
CHICKEN SCHNITZEL | CHEF DENNIS
From askchefdennis.com
ELENA DAVIS| ITALIAN RECIPES ON INSTAGRAM: "YOUR THURSDAY NEEDS AN …
From instagram.com
PAN-FRIED BREADED CHICKEN BREAST (ITALIAN)
From italiankitchenconfessions.com
ITALIAN BREAD | THE RECIPE CRITIC
From therecipecritic.com
ITALIAN CHICKEN CUTLETS (PAN-FRIED OR BAKED!) - A SPICY PERSPECTIVE
From aspicyperspective.com
You'll also love