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 PAN FRIED CHICKEN
Italian Fried Chicken,a delicious moist and tender chicken dish. Made with fresh Italian spices, fast and easy, the perfect weeknight recipe.
Provided by Rosemary Molloy
Categories Main Dish
Time 40m
Number Of Ingredients 8
Steps:
- In a medium to large-sized frying pan add 2 tablespoons olive oil, then add the chicken, sprinkle with half of the ingredients oregano, thyme, salt, rosemary leaves and chopped garlic turn the legs and sprinkle with the remaining ingredients.
- Add the water and cover cook on high heat until boiling then lower heat to low / medium for approximately 35 minutes (check occasionally), check for doneness after 30 minutes**, if cooked remove cover raise the heat and cook until water has evaporated. Turning to brown on both sides. Serve immediately. Enjoy!
- ** you can check to make sure they are done by using an instant-read thermometer (the chicken should be at least 165°F when cooked)
Nutrition Facts : Calories 340 kcal, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 119 mg, Sodium 546 mg, ServingSize 1 serving
ITALIAN FRIED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
- Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
- Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.
Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 161 milligrams, Sodium 178 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 59 grams
ROUND 2 RECIPE: CHICKEN CACCIATORE
Steps:
- In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
- In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
- To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.
ROUND 2 RECIPE - CHICKEN AND RATATOUILLE PASTA
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Cook the pasta according to package directions.
- In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
- Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil.
- Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
- In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
- Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)
(WEB EXCLUSIVE) ROUND 2 RECIPE: OVEN BAKED FRIED CHICKEN
Steps:
- In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F.
- In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F.
ROUND 2 RECIPE - CHICKEN POT STICKERS
Steps:
- Chop the chicken into small pieces. Slice the 2 grilled scallions and combine them with the chopped chicken. Slice the uncooked scallion and set aside for garnish.
- Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients.
- Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes.
- Whisk together the soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl. Stir until the sugar has dissolved and set aside.
- Arrange the pot stickers on a serving platter, garnish with the reserved sliced scallions and serve with the dipping sauce.
ITALIAN PAN-FRIED CHICKEN
I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.
Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
ITALIAN FRIED CHICKEN
well when i was a kid I didnt like beef and I loved chicken but know one ever liked make me fried chicken so I invited some of the best fried chicken ever
Provided by Kitty_kat_155
Categories Chicken
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- mix the flourand bread crubs on a plate.
- break the eggs and stir thoroughly.
- dip the chicken peices in the eggs.
- then role chicken in the bread crumb an flour mix until completely covered and fry.
Nutrition Facts : Calories 3421.5, Fat 335.9, SaturatedFat 44.8, Cholesterol 212.1, Sodium 1126.7, Carbohydrate 89.2, Fiber 4.6, Sugar 4, Protein 21.2
ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE
This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
- Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.
Nutrition Facts : Calories 596 calories, Carbohydrate 20.4 g, Cholesterol 157.6 mg, Fat 40.6 g, Fiber 3.8 g, Protein 38.7 g, SaturatedFat 15.7 g, Sodium 1609 mg, Sugar 3.7 g
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