Easy Chicken Cutlets Recipe Italian Style

BREADED CHICKEN CUTLETS - ITALIAN STYLE

Steps:

• Stir the parsley, garlic powder, salt and pepper into the breadcrumbs. set aside while you prepare the chicken.
• Using a sharp knife, slice each chicken breast horizontally in half to get a thinner sliced chicken breast - "butterflying" the cutlets. Depending on how thin you slice the chicken breast, you could get 2 to 3 slices per chicken breast.
• Using a meat mallet, pound each piece of chicken between sheets of parchment paper till 1/4" thick.
• Dip chicken in the beaten egg, then dredge in breadcrumbs.
• Heat oil in large skillet over medium heat.
• Add chicken to the large skillet and brown each side approximately 2 minutes or until each side or until golden brown.
• Remove the chicken from the skillet and add to a baking dish that has been sprayed with non-stick cooking spray.
• Bake in a preheated 375 degree oven for about 15 to 20 minutes or until the chicken reaches an internal temperature of 165 degrees when tested with a meat thermometer.

EASY CHICKEN CUTLETS RECIPE - ITALIAN STYLE!

Steps:

• Slice the chicken breasts to fillet them very thin. No more than 1/4 thick!
• Place a few at a time in a large plastic ziplock bag and use a meat mallet/tenderizer to flatten the breasts even more. You can skip this step if you're real low on time - I have done it both ways.
• In a bowl, add the salt and pepper to the flour and mix so it's blended evenly.
• In a separate bowl mix the parsley with the breadcrumbs
• Dip cutlets in the flour, egg, then breadcrumbs mixture in that order. The flour allows the egg to adhere, hence it is first.
• Heat olive oil in a large frying pan over medium high heat
• Place in frying pan and fry for about 2 - 3 minutes
• Turn over and fry another 1 minute or until fully cooked. Length of time varies depending on the thickness of the breasts.
• Remove from the pan and place directly on paper towels to absorb excess oil.

ITALIAN CHICKEN CUTLETS

Steps:

• Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
• Combine bread crumbs and next 5 ingredients.
• Dip chicken in eggs, then dredge in breadcrumb mixture.
• Heat oil in large skillet over medium heat.
• Add chicken and cook 3 to 4 minutes on each side or until golden brown.
• Add extra oil if necessary.
• Drain on paper towels.

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

ITALIAN-STYLE CHICKEN CUTLETS

Steps:

• Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt (if any), pepper, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
• Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets. Mix the parm and bread crumbs in a small bowl and coat the cutlets with the bread crumb mixture.
• In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.