BEST EVER CHICKEN CUTLETS
This recipe for Italian breaded Chicken Cutlets is the BEST you'll ever have! There a few key secrets to getting that crispy outer coating just right. Turn them into chicken parm, or my favorite, chicken Milanese!
Provided by Nicole Gaffney (ColeyCooks.com)
Categories chicken
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 823 calories, Sugar 5.3 g, Sodium 1006.1 mg, Fat 19.6 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 84.2 g, Fiber 5 g, Protein 72.2 g, Cholesterol 312.4 mg
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
CRISPY ITALIAN CHICKEN CUTLETS
Thinly sliced chicken cutlet first coated in eggs then tossed in a breadcrumb mixture. These shallow fried chicken cutlets are juicy on inside with a crispy outside. The breading has Italian seasoning and makes it flavourful.
Provided by Subhasmita
Categories Main Course
Number Of Ingredients 9
Steps:
- Cut chicken breast horizontally into two pieces. You will get 4 chicken cutlets in total.
- Using a rolling pin or meat mallet flatten the thick parts.
- Gather two bowls. In one bowl beat 1 egg, 1 tablespoon of water, salt, and pepper.
- In another bowl add panko breadcrumbs, parmesan cheese, flour, Italian seasoning, garlic powder, salt, and pepper.
- Using a kitchen tong pick one cutlet. Dip both the sides in egg mixture.
- Let the excess egg mixture drip off, then dip into the breadcrumb mixture. Press into the bread mixture for even coating.
- Heat 2 cups of oil in a skillet. Just enough oil for shallow frying.
- Fry 2 chicken cutlets at a time. Cook one side for 3-4 minutes undisturbed.
- Flip and cook for another 3-4 minutes. It should be golden brown in colour.
- Remove and keep it on a wired rack to drain excess oil.
- Serve with a squeeze of lime with fresh salad or over pasta.
Nutrition Facts : ServingSize 1 serving, Calories 300 kcal, Carbohydrate 18 g, Protein 25 g, Fat 13 g, SaturatedFat 3 g, TransFat 0.04 g, Cholesterol 103 mg, Sodium 370 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g
CRISPY CHICKEN CUTLETS
Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
- Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
- Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.
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