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
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-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 STYLE BREADED CHICKEN CUTLETS
People say it's the simple things in life that bring the most pleasure. I find that true in many ways, one of them being food. A big bowl of macaroni and oil, scrambled eggs and hot peppers, a baked potato and butter, or a breaded chicken cutlet. All so simple yet delicious. These cutlets are so easy to make and yet they are...
Provided by Mangialicious Food
Categories Chicken
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Season chicken cutlets with salt and pepper. Place 2 shallow bowls on a work surface. Add the breadcrumbs, cheese, parsley, garlic and salt and pepper to one bowl. Add the beaten eggs plus 1 tbsp of water to the second bowl.
- 2. Working with one cutlet at a time, dip the cutlet into the beaten eggs, lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your hand, scoop bread crumbs on top of chicken and press lightly, turn chicken over and repeat to ensure a good layer of crumbs on both sides. Transfer the cutlet to a clean plate and repeat with remaining cutlets.
- 3. Add oil to a large skillet over medium high heat, enough to cover the bottom. I use a clad stainless steel for this but non-stick and cast iron work well also. If using cast iron, heat over medium heat.
- 4. Gently lower cutlets into the skillet and fry, adjusting heat as necessary for a steady, slight bubble until bottom is browned, about 3 - 4 minutes. Flip cutlets and fry until the other side is browned, about another 4 minutes.
- 5. Transfer to paper towels to drain and repeat with remaining cutlets. I keep them in the oven at 200° on a baking sheet lined with paper towels if we are going to eat them immediately.
- 6. *If you cannot find chicken cutlets at your local grocery, you can buy chicken breasts. Slice them in half the long way and then pound them out with a meat mallet or a heavy skillet.
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BREADED CHICKEN CUTLETS - ITALIAN STYLE - ITALIAN RECIPE BOOK
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Servings 4Estimated Reading Time 4 minsCategory Main CourseTotal Time 25 mins
- Squeeze 1 lemon to get approx 4 tablespoons of lemon juice. It’s best to strain it through the strainer, but not absolutely required if you don’t have one. Just make sure there are no lemon seeds in the juice or too much pulp.
- When ready start to deep each chicken cutlet in the bread crumb mix. Press the breadcrumbs well into the cutlet on each side. Tap off excess.
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