CRISPY ITALIAN CHICKEN CUTLETS
Crispy Italian Chicken Cutlets are just chicken breast slices, breaded with eggs and breadcrumbs then fried in plenty of vegetable oil. Chicken Cutlets recipe is easy and quick to make.
Provided by Barbara Lucchini
Categories meat recipes
Time 35m
Yield 4
Number Of Ingredients 6
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
Nutrition Facts : ServingSize 100 g, Calories 226 calories
ITALIAN CHICKEN CUTLETS RECIPE
Breaded chicken with Italian seasonings fried until golden brown and crispy!
Provided by Marcellina
Categories Main Course
Time 25m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 291 kcal, Carbohydrate 21 g, Protein 32 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 119 mg, Sodium 644 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ITALIAN CHICKEN CUTLETS
An excellent follow-up to your first-course pasta, or even as a standalone main, chicken cutlets are a classic Italian poultry dish. These fried chicken cutlets are coated with bread crumbs, parsley, and parmigiano reggiano to become delicious, golden, and finished to crispy perfection.
Provided by Pina Bresciani
Categories Main Course
Number Of Ingredients 9
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!
Nutrition Facts : Calories 668 kcal, Carbohydrate 16 g, Protein 18 g, Fat 59 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 82 mg, Sodium 284 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ITALIAN-STYLE CHICKEN CUTLETS
So simple and so good--these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist. Serve with a light pasta dish and side salad. The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 501.3, Fat 32.4, SaturatedFat 14.8, Cholesterol 187.1, Sodium 588.5, Carbohydrate 17.4, Fiber 0.9, Sugar 1.6, Protein 34
ITALIAN CHICKEN CUTLETS
Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich.
Provided by Marie
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 388.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 115.9, Sodium 548.8, Carbohydrate 18.4, Fiber 1.3, Sugar 1.3, Protein 23.8
ITALIAN BREADED CHICKEN BREASTS
A basic lightly breaded seasoned and sautéed chicken breast that can be served as is with rice and a vegetable, or topped with tomato sauce and mozzarella and briefly baked for chicken parmesan, or put in Italian bread, with or without cheese, with tomato sauce, pesto or mayo, and enjoyed as a sandwich.
Provided by kathiejacgmail.com
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 418.1, Fat 15.5, SaturatedFat 4.2, Cholesterol 133.1, Sodium 481.7, Carbohydrate 32.1, Fiber 1.7, Sugar 1.9, Protein 35.3
THE NORTH END ITALIAN CHICKEN CUTLET PARMIGIANA
From "The North End Italian" cookbook. This is meant to go with Recipe #317410, but a good jarred marinara would work. You can make your own cutlets by pounding boneless, skinless chicken breasts into thin pieces.
Provided by Kats Mom
Categories Chicken Breast
Time 45m
Yield 4 cutlets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- EGG WASH: In a medium bowl, beat eggs with salt and pepper.
- BREAD COATING: In a semi flat dish, mix bread crumbs, grated cheese and parsley.
- TO COAT CUTLETS: Dip cutlets in egg wash.
- Roll in bread crumbs, bearing down to allow bread to stick to the chicken.
- Place on a platter and let rest for about 10 minutes.
- FRYING: Heat olive oil on medium heat in a large heavy skillet.
- When oil is hot, add the chicken cutlets without crowding.
- Lower the heat and cook until well browned on both sides, turning only once.
- Continue until all the cutlets are cooked, adjusting heat so that the chicken is always sizzling, but not burning.
- BAKING: Place the chicken cutlets, in one layer, on a shallow baking pan.
- Top each cutlet with a spoonful of marinara and a thin slice of mozzarella.
- Bake in the 350F oven for 15 minutes or until mozzarella turns golden brown and cutlet are cooked.
- Serve immediately with extra sauce.
Nutrition Facts : Calories 672.9, Fat 18.4, SaturatedFat 6.8, Cholesterol 196.6, Sodium 1524.5, Carbohydrate 73.6, Fiber 4.3, Sugar 16.7, Protein 50.1
CHEESY ITALIAN CUTLETS
Make and share this Cheesy Italian Cutlets recipe from Food.com.
Provided by UnknownChef86
Categories Chicken
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297.7, Fat 18.6, SaturatedFat 6.4, Cholesterol 122.4, Sodium 624.6, Carbohydrate 10.6, Fiber 0.7, Sugar 1, Protein 21
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