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
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
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
UNCLE DAVID'S CHICKEN CUTLETS
I always enjoyed this chicken cutlet dish--all I had to do was ask for the recipe, and the secrets were revealed!
Provided by GourmetChris
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Spread oil in skillet and heat. The oil must be hot.
- Lay out the chicken cutlets on wax paper.
- Dip each one in egg, then coat both sides with breadcrumbs.
- When oil is hot, drop cutlets in skillet.
- Cook until brown on both sides. To check for "done-ness," cut open the chicken to make sure that the meat inside is cooked.
- Enjoy!
Nutrition Facts : Calories 386.7, Fat 14.9, SaturatedFat 3.2, Cholesterol 260.8, Sodium 421.9, Carbohydrate 29.5, Fiber 1.8, Sugar 2.9, Protein 31.3
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