However, olive oil has a low smoke point, and will turn dark once you've fried a panful of cutlets. Total Carbohydrate Love making these...remind me of being a kid, Yes, I've eaten these my whole life. Chicken Cutlets recipe is easy and quick to make. Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. To save yourself a step, buy boneless, skinless chicken breasts already sliced into thin cutlets. You'll need to wipe out the pan and replenish it with clean olive oil to fry the next batch. Such beautiful cutlets and photos! 2 whole chicken breasts, skinned, boned, halved 1/4 c. flour 3/4 c. dry bread crumbs 1 tsp. Chicken cutlets are … Olive oil provides the best flavor for the cutlets, but it will darken after frying the first batch. If you love these Italian chicken cutlets, you'll also enjoy these Parmesan chicken drumsticks. A pound of chicken yields six cutlets, so I often double the recipe, to make sure we can all have a bello sangwich the next day! Serve simply with Roast Potatoes or sliced on Fettuccine Alfredo for a fantastic dinner everyone will love. If you bought seasoned Italian bread crumbs, just add the Parmesan and Romano to them and omit the other bread crumb ingredients in the recipe. Vertically slice through the center to separate the two halves. salt 1 egg, beaten 1 tbsp. I mean - not much else compares to that first bite when they're hot, tender and juicy! Store leftover Italian chicken cutlets in the refrigerator for 3-4 days. I love that you used homemade breadcrumbs. Served with baby spinach tossed in homemade pesto and freshly squeezed lemon … Rinse the cutlets twice, replacing with fresh salt water each time and then rinse with plain water in a strainer. This post may contain affiliate links. Place a few at a time in a large plastic ziplock bag and use a meat mallet/tenderizer to flatten the … But, every Italian knows you have to serve the leftover cutlets in a sandwich! Required fields are marked *. While this batch of chicken cutlets is baking, you can prepare the next batch to be baked. I hope you'll visit often!  Read More…, Thanks so much for visiting Cooking with Mamma C. If there is something you'd like to see here in the future, please send your ideas or recipes. I've had my mallet for many years, and it really helps to tenderize the meat. Thanks, Annemarie! My family uses olive oil to fry our cutlets, because it tastes delicious. And...we're using homemade bread crumbs for the X-factor that'll make these the best chicken cutlets of your life. (You can cut into one to make sure it's done. You'll need to wipe out your pan and replenish the oil. If starting with thick chicken breasts, you'll need to slice them thinly. I agree about the homemade breadcrumbs. You'll need to wipe out the pan and replenish it with clean olive oil to fry the next batch. 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. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich. I took these Italian chicken cutlets for granted my whole life. It probably won't surprise you to know that chicken cutlets are one of my all-time favorites. It should not be pink inside.) Discard any leftover egg mixture and any breadcrumbs that had raw chicken dipped in it. 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. (It might be a bit thinner than that.) Flip the chicken over and bread the other side. Fried or baked, Italian breaded chicken cutlets (cotolette di pollo) are one of the most loved dishes of Italian cuisine, especially by children. If starting with seasoned Italian bread crumbs, just add the Parmesan and Romano and skip the other bread crumb ingredients. It was the first meal I cooked for my husband (boyfriend at the time) and is still his favorite meal. Once the oil is sizzling hot, add the cutlets and fry the first side for nearly three minutes, or until they are golden brown. Chicken Parmesan Recipe | Giada De Laurentiis | Food Network It’s best to strain it through the … The chicken should be golden brown on both sides. The … Serve each cutlet … The first step is to prepare your frying oil. Breadcrumbs: In a bowl mix all of … 2. How To Make Italian Chicken Cutlets Each number corresponds to the numbered written steps below. Aug 14, 2013 - Chicken Cutlets, an Authentic Italian Recipe from our kitchen to yours. I'm always grinding up the ends of my breads so I have a supply at the ready. Finally, you have to try my Italian meatloaf with chicken and my Chicken Paprikash! Unlike chicken Milanese, these Southern Italian chicken cutlets aren't dipped in flour. Add another 3 tablespoons of olive oil so you can cook the next batch of cutlets in clean oil. I use a meat mallet (affiliate link), for this, but you also could use a heavy-bottomed pan. Dip chicken in eggs, then dredge in breadcrumb mixture. 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. Just make these breaded Italian chicken cutlets — with the homemade Italian bread crumbs — and let me know what you think! The leftovers in sandwiches are the best! Then, I realized not everyone makes them the way my family does! Cover the chicken loosely with foil. You can also subscribe without commenting. Notify me of followup comments via e-mail. Place the crumbed cutlets in the refrigerator until nearly time to serve. Originally published on July 11, 2016 and updated now with new text, additional photos and a video.). Add 3 tablespoons of olive oil to the pan and let it get hot. 18.4 g Transfer the cooked chicken to a clean platter. My mom would tell me in the morning that she was making them for lunch and everything I was supposed to learn th… Let the cutlets rest under the foil for at least five minutes before serving, to help keep them juicy. Place the breaded cutlet onto the platter and continue until you have breaded all of your chicken. Either way, you'll need to pound the chicken to about 1/4-inch thickness. And don't miss my Chicken Marsala, Nonna's chicken meatball soup or this one-pan roasted chicken and vegetables. I want you to experience what you may have been missing. My family's Italian Chicken Cutlets are the best! This will tenderize the cutlets and make them cook quickly and evenly. (I like to use a casserole dish for the breadcrumbs.) I always make extra too for leftover lunches! Set up an assembly line from left to right with your chicken, the bowl of eggs, your bread crumb mixture and a clean platter. You just need enough oil to coat the bottom of the pan. Italian food is the most classic of comfort food. thin, boneless, skinless chicken breast cutlets, (or 3 skinless, boneless chicken breasts). Pat dry the chicken; Using one piece of chicken at a time, first dredge chicken in flour and shake off any excess. Crack your two eggs and add them to a small bowl, such as a pasta dish. Crispy Italian Chicken Cutlets are just chicken breast slices, breaded with eggs and breadcrumbs then fried in plenty of vegetable oil. Once all the chicken is breaded, it's time to fry it up! Now you've done it...I'm up past midnight and craving these cutlets! Cover the breast with the bread crumbs and pat them onto the chicken with the fork or your hands. Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick. dried oregano leaves 1/4 tsp. Set a sheet pan out to place chicken on. Mix … The weather is turning cold here, as a result, I always crave classic comfort food like these Lemon Caper Chicken Cutlets. Chicken cutlets are simply thinly sliced chicken breasts that are pounded even thinner, coated in breadcrumbs, and then pan-fried. OK, it sounds like we both taste them right out of the pan. The leftovers are great in sandwiches. Contact, Copyright © 2014-2019 High Thrive, LLC | PRIVACY POLICY. Combine bread crumbs and next 5 ingredients. An easy recipe for light, crispy cutlets that are big on flavor and always a favorite. can tomato sauce 1/4 tsp. It starts with chicken cutlets — boneless, skinless chicken breasts sliced thinly. Turn them into chicken parm, or my favorite, chicken Milanese! Heat oil in large skillet over medium heat. Thank you, Tara! Place chicken cutlets/breasts in a ziplock bag, and firmly pound with a rolling pin or smooth side of a meat hammer – chicken thickness should be 1/2 inch.) Cook chicken, turning, for 10 minutes or until browned all over. The cutlets are amazing with homemade bread crumbs, but use what you have. We spread my Homemade Basil-Garlic Mayonnaise on the bread and top the chicken with mozzarella...so good! dried basil leaves 1/8 tsp. Oh, yes, my friends. Oh my goodness these look SO delicious! Set up your breading station- Use 3 large bowls, one each of flour, beaten eggs & breadcrumbs. Traditional Italian Lasagna with Ricotta ». In large skillet, heat butter and oil over medium-high heat until hot. Then, when they're nice and dried out, I grind them up in my blender. Grate the cheeses, if needed. My family uses olive oil to fry our cutlets, because it tastes delicious. Breaded chicken cutlets drizzled with olive oil Discard the plastic wrap and wash your hands well if you touched the raw meat. Preheat oven to 350 degrees. Thanks, Lisa. If you prefer, you can use canola or vegetable oil, which have higher smoke points. While waiting for the cutlets to dry, in a large mixing bowl add the egg whites, nutmeg, and lemon zest. Put cutlets in the brine and refrigerate covered for 1 hour. … Return pan to medium-high heat, then cook onion and prosciutto, stirring, for … Scale 1x 2x 3x Ingredients. On the stove, heat your largest skillet on medium high. Thanks, Annie! Pin This Recipe For Later! This breaded proteins fried to sheer perfection, crispy, so flavorful, I just could not have enough of them. Then dip the floured cutlet in the egg batter. The best! This recipe for Italian breaded Chicken Cutlets is the BEST you’ll ever have! You can ask the store's butcher to do that for you, if you don't see any on the shelves. Chicken, Italian Italian Chicken Cutlets Recipe. Baking the Breaded Chicken Cutlets: Drizzle olive oil onto the top of the chicken cutlets and place in the oven for about nine minutes. These Italian chicken cutlets are awesome served as the main dish, with a side of roasted peppers or sautéed mushrooms and some crispy Parmesan potatoes with onions. I loved them. These look crispy and delicious! Make a brine for your chicken cutlets by mixing salt in water (1 gallon of water to 3/4 cup coarse salt). As slices are rinsed, place them between layers of paper towels to remove excess water. Cook the chicken on the first side for almost three minutes, then flip the chicken over and cook it for another two minutes. Everybody loves a perfectly cooked chicken cutlet—that's something we can all agree on. When the oil is sizzling, add some chicken cutlets to the pan in a single layer. Flip the cutlets and fry the second side for another couple of minutes, or until they are golden brown. Ingredients. 6 %, (7/8 ounce) envelope Italian salad dressing mix, Breaded Breast of Chicken (Chicken Cutlets). Tested To Perfection Chicken Cutlet Recipe Thus the idea of the Lemon Caper Chicken Cutlets … Add Italian Marinara sauce with some quality mozzerella and the delicious breaded chicken cutlet becomes an exquisite Chicken Parmigan or as we call it Chicken Parm. These look great for dinner and I can tell they'd make wonderful sandwiches too. In a plate beat the two eggs together with a pinch of salt to make an egg wash. I'm giving up all our secrets so you can make breaded chicken cutlets that are juicy, tender and delicious. Perfect excuse! Authentic Italian Chicken Parmigiana recipe requires only a few simple ingredients to make it stand out. You certainly can, although the texture won't be as good as with the crumbs you grate yourself. Rinse the chicken breast slices thoroughly under cool water, removing any excess fat or gristle. 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. 3 cups panko or homemade breadcrumbs; 2 large cloves garlic, finely minced or grated; 3 tablespoons finely minced fresh Italian … Transfer to a large plate. admin February 28, 2018 No Comments. Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick. Your email address will not be published. There a few key secrets to getting that crispy outer coating just right. I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. Hint: Homemade bread crumbs are a game-changer! How to Make Chicken Cutlets from Chicken Breast | Allrecipes Heat oil in large skillet over medium heat. I wanted to create something quick and simple this week, and chicken was on the menu. water 1 (8 oz.) Breaded chicken cutlets make their appearance in many other Italian dishes. An absolute staple in Italian households, mine included. You can buy them already thin, or purchase whole, boneless, skinless chicken breasts and slice them yourself. These look divine, my friend! Using a sharp knife, slice each chicken breast horizontally in half to get a thinner sliced chicken … If starting with thin chicken cutlets, proceed to the next step of pounding them. The homemade bread crumbs with cheese make a huge difference. How to make Italian chicken cutlets. Season the eggs with the salt and pepper and beat the eggs with a fork. Don't miss this recipe! If starting with thin chicken cutlets, proceed to the next step of pounding them. 🙂, these look so good, there is something extra special about a recipe that has been handed down in the family, Your email address will not be published. Continue cooking the rest of the cutlets. (See the photo in the post.) These Crispy breaded chicken cutlets are thin-sliced chicken breasts coated in breadcrumbs and Parmesan creating a delicious, golden crust. If starting with thick … However, olive oil has a low smoke point, and will turn dark once you've fried a panful of cutlets. Dip each cutlet in the eggs, then the bread crumbs, making sure to coat each side. Italian Chicken Cutlets Recipe. Definitely takes it up a notch. I remember sprinting home for lunch from school, a good 1 km run, just to get home in enough time to munch on cutlets. Dip chicken in eggs, then dredge in breadcrumb mixture. Thanks, Denise! Add chicken and cook 3 to 4 minutes on each side or until golden brown. Combine bread crumbs and next 5 ingredients. I've been meaning to get a meat mallet for years. 2. (Recipe Source: Adapted from my Mom's method. Set up coated chicken: Place the chicken onto the prepared baking sheet and spray with cooking oil spray; Bake: Finally, bake in preheated oven for 15 minutes, then flip the chicken cutlets … Are you ready to learn how to make the most tender, juicy, flavorful pan-fried cutlets? Sautéed Italian Chicken Cutlets, Ready in Minutes . Canola and vegetable oils have a higher smoke point than olive oil and won't darken as quickly. Italian Chicken Cutlets with Pesto and Spinach These Italian Chicken Cutlets are crispy, juicy and full of flavour. You can use canola or vegetable oil instead of olive oil, if you prefer. I am all about the pan frying, not the baking. In a flat plate mix the bread crumbs, cheese, garlic, parsley and a pinch of black pepper. You will probably need to cook them in two batches, since they won't all fit. Finally, we're using olive oil to pan fry them. In a cast iron or heavy pan heat olive or … Squeeze 1 lemon to get approx 4 tablespoons of lemon juice. 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