Cheesy Italian Cutlets Recipes

CHEESY ITALIAN TORTELLINI

Steps:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

ITALIAN CHICKEN CUTLETS (THE BEST!)

Steps:

• Grate the cheeses, if needed. Mix the bread crumb ingredients in a bowl.
• 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.
• Set up an assembly line from left to right with your chicken, the bowl of eggs, your bread crumb mixture and a clean platter. Use a fork to pierce a cutlet, dip it in the egg, then in the bread crumbs. Cover the breast with the bread crumbs and pat them onto the chicken with the fork or your hands. Flip the chicken over and bread the other side. Place the breaded cutlet onto the platter and continue until you have breaded all of your chicken. Discard any leftover egg mixture and any breadcrumbs that had raw chicken dipped in it.
• On the stove, heat your largest skillet on medium high. Add 3 tablespoons of olive oil to the pan and let it get hot. When the oil is sizzling, add some chicken cutlets to the pan in a single layer. You will probably need to cook them in two batches, since they won't all fit. Cook the chicken on the first side for almost three minutes, then flip the chicken over and cook it for another two minutes. The chicken should be golden brown on both sides.
• Transfer the cooked chicken to a clean platter. (You can cut into one to make sure it's done. It should not be pink inside.) Cover the chicken loosely with foil.
• If the olive oil has turned dark after cooking the first batch, remove the pan from the heat and wipe out the pan with paper towels. Add another 3 tablespoons of olive oil so you can cook the next batch of cutlets in clean oil.
• Continue cooking the rest of the cutlets. Let the cutlets rest under the foil for at least five minutes before serving, to help keep them juicy.
• Store leftover Italian chicken cutlets in the refrigerator for 3-4 days. The leftovers are great in sandwiches.

ITALIAN CHICKEN CUTLETS RECIPE

Steps:

• Slice each chicken breast in two horizontally.
• Using a meat mallet, pound between two sheets of plastic until thin.
• Whisk together egg, white wine, crushed garlic, salt and pepper.
• Add chicken breast turning each over to coat in egg mixture.
• Combine Italian breadcrumbs with parmesan cheese in a flat shallow plate or baking pan.
• Lift chicken breast pieces out of the egg mixture one by one and lay onto bread crumbs.Turn chicken over in the bread crumbs and press to stick the crumbs.
• Heat olive oil in a large frying pan until medium high. Shallow fry in hot oil until golden brown and cooked through.
• Serve with a good squeeze of fresh lemon juice!

CRISPY ITALIAN CHICKEN CUTLETS

Steps:

• In a bowl beat the eggs with milk, fine salt and ground black pepper. Set aside.
• With a sharp knife slice the chicken breast horizontally, trying to make chicken slices as thin as possible.
• Place the chicken slices in the bowl with the beaten eggs and milk and set them aside to flavor, possibly in the fridge.
• Make homemade breadcrumbs using stale bread, breadsticks, saltine crackers, taralli and slices of bread loaf as long as they are dry or toasted.
• Place plenty of breadcrumbs on a plate then take the slices of chicken and bread them.
• In a large frying pan, pour all the vegetable oil. Once the oil has become hot, dip the breaded chicken cutlets.
• Once they are golden on both sides, take them out and dry them on a kitchen paper. Serve

CHEESY ITALIAN MEATBALL POCKETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
• Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
• Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
• Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
• Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

CHEESY ITALIAN CUTLETS

Steps:

• Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
• In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
• In another shallow bowl, beat the eggs.
• Dip the meat in the eggs, then in the crumb mixture.
• Place the crumbed cutlets in the refrigerator until nearly time to serve.
• In large skillet, heat butter and oil over medium-high heat until hot.
• Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
• Serve each cutlet with a wedge of lemon.