Italian Breaded Chicken Breasts Food

ITALIAN BREADED CHICKEN BREASTS

Steps:

• Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
• Mix breadcrumbs in flat bowl with cheese and parsley.
• Mix flour in another flat bowl with salt, pepper and garlic powder.
• Beat egg and water in another flat bowl.
• Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
• Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.

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.

TENDER ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
• Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

ITALIAN BREADED BONELESS CHICKEN BREAST

Steps:

• 1. Preheat oven to 425 degrees F (220 degrees C).
• 2. Mix Parmesan cheese and Italian bread crumbs in a bowl.
• 3. Rinse chicken under cold water. trim off fat from chicken and slice into halves. Pat chicken dry.
• 4. Lightly coat chicken into the mayonnaise, then into the bread crumbs mixture to coat. Arrange coated chicken on a baking sheet.
• 5. Bake 45 minutes in the preheated oven, flipping once halfway through (this helps avoid loosing bottom coat). Cook for full duration or until coating is golden brown.

ITALIAN BREADED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Cut chicken breasts in half.
• Lay chicken on large cutting board, cover with plastic wrap, and pound with meat mallet till about 1/4 inch thick.
• In medium bowl, mix egg beaters, salt, and pepper.
• On large plate, mix breadcrumbs and salad dressing mix.
• Dip chicken in egg mixture, then roll in breadcrumb mixture.
• Arrange on baking sheet.
• Bake for 25-30 minutes.

ITALIAN BREADED CHICKEN

Steps:

• In a large resealable plastic bag, combine salad dressing and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small shallow bowl, combine the bread crumbs, Parmesan cheese and pepper. Drain and discard marinade. Roll chicken in crumb mixture. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 20-25 minutes or until chicken juices run clear.