Italianstylechickencutlets Recipes

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!

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.

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.

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

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:

• Cut chicken breasts in half horizontally and between saran wrap or in a ziploc bag, pound to approximately 1/4" thickness with the smooth side of a meat tenderizer.
• In a shallow dish or bowl, beat eggs, milk, salt and pepper together. In a separate dish combine bread crumbs, parmigiano reggiano and parsley. Add flour to a separate dish.
• Add the oil to a shallow pan and heat it up over medium heat. How much oil you use will depend on how big your pan is. Aim for the oil to be about 1/2-1" deep.
• Dredge the cutlets in flour on each side. Shake off any excess. Transfer chicken to the eggs, turning to coat. Move chicken to the bread crumb mixture and coat.
• Add chicken to the pan, working in batches, and fry each cutlet 3-4 minutes per side. Transfer to a plate lined with paper towel to absorb excess oil.
• If desired, top with finishing salt and fresh lemon juice. Serve and enjoy!

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.

BEST EVER CHICKEN CUTLETS

Steps:

• Add the breadcrumbs, garlic, parsley, Italian seasoning, and 3/4 cup cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed.
• 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 combined.
• Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
• Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining chicken.
• Season each piece of chicken on both sides 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, dip it in the egg mixture and let the excess drip off.
• Transfer the chicken 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.
• Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't overcrowd the pan.
• Cook until golden brown on each side, then remove to a rack or paper towels to drain.
• Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.

CRISPY CHICKEN CUTLETS

Steps:

• Freeze chicken breasts about 20 minutes or so.
• Cut chicken breasts in half horizontally and pound to ¼" thickness.
• Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
• Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
• Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

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.