Cheesy Italian Cutlets Food

CLASSIC VEAL PARMESAN

Steps:

• If you're using cutlets, place them between two slices of saran wrap and pound them until they're about an 1/8-1/4 inch thick. If you're using scallopini, proceed to step 2.
• Season the veal with Kosher salt and pepper on both side.
• Set out 3 bowls to bread the veal (large, shallow bowls work best for this). Add the flour to one and the eggs to another. Give the eggs a quick whisk.
• In the third bowl, whisk together the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil.
• Pick up one veal scallopini and dip it in the flour, coating it on both sides. Dip in the egg, then press into the breadcrumbs, making sure they're evenly distributed. Transfer to a plate and repeat with remaining veal.
• Preheat the oven to 375 degrees.
• Heat the olive oil in a large skillet over medium heat. Add the cutlets and cook for 2-3 minutes per side, or until browned and crispy. Transfer to a greased baking dish. Repeat with any remaining cutlets.
• Top each cutlet with the remaining Parmesan. Spoon the spaghetti sauce over top, followed by a slice of mozzarella cheese. Bake for 15 minutes.
• Serve the Veal Parmesan with a side of pasta or your favorite vegetable.

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!

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.

LEMON CHICKEN CUTLETS

Steps:

• Place chicken breast halves 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.
• Season cutlets with salt, pepper and garlic powder.
• Dredge in flour, shaking off excess.
• In large skillet, heat 2 tablespoons 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.
• Remove from pan; keep warm.
• Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
• Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
• Heat to boiling and cook until thickened, about 2-3 minutes .
• Remove from heat and stir in lemon juice and parsley.
• Season with additional salt and pepper, as desired.
• Serve lemon sauce with cutlets.
• Garnish with lemon slices, if desired.

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.

CHEESY NUT CUTLETS

Steps:

• Preheat oven to 375.
• In food processor, mix walnuts, onion and crackers. Pulse until coarsely crumbed. Pour into large bowl.
• Now in processor mix eggs and creamed cheese until smooth.
• Mix egg mixture into walnut mixture in bowl. Add cheddar and oregano, blend well. If mixture is too loose, add more cracker crumbs.
• Heat 2 T vegetable oil in nonstick skillet on medium. Drop mixture into patties in hot nonstick skillet. Drain on paper towels after browned and firm. (Watch closely, they can burn easily).
• Mix sauce ingredients together with a whisk. Spray 9" X 13" casserole dish with oil spray. Layer patties in a single layer in bottom of dish. Pour 3/4 sauce over patties. Bake uncovered for 20 minutes, pour rest of sauce on, and bake 10 minutes more. Serve with green salad on the side.