Crispy Italian Chicken Cutlets
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
4
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Calories
849 kcal
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Course
Main Course
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Cuisine
Italian
Crispy Italian Chicken Cutlets
Description
The "Crispy Italian Chicken Cutlets" recipe relies on thin slices of chicken breast pounded to an even thickness, which ensures quick and uniform cooking. Each piece is first lightly floured to help the beaten eggs adhere, then coated in a breadcrumb mixture blended with Parmesan cheese, parsley, salt, and pepper. Pan-frying in olive oil develops a crisp, golden crust while maintaining a tender interior. The combination of Parmesan and parsley in the breading imparts a subtle cheesy and herbaceous flavor complemented by the seasoning. The frying temperature is carefully controlled to achieve browning without burning the crust or undercooking the chicken.
This dish works well as a main course for lunch or dinner, served with simple sides that balance the crunchy texture and enhance the mild chicken flavor. For added moisture and taste, a squeeze of lemon or a light drizzle of olive oil may be applied before serving.
Allowing the breaded cutlets to rest for 30 minutes or more in the refrigerator before frying helps the coating set firmly, improving crispness and adhesion during cooking. Marinating the chicken slices briefly in milk beforehand can tenderize the meat further. Adding garlic powder or minced fresh garlic to the breadcrumb mixture is suggested to increase flavor dimensions.
Ingredients
- 8 lices chicken breast
- 100 g all-purpose flour white
- 200 g breadcrumbs
- 70 g Parmesan Cheese or pecorino cheese
- 2 egg medium
- parsley
- salt
- black pepper
- olive oil for frying
Instructions
- Pound the chicken slices with a meat mallet if necessary. Take 3 shallow bowls.
- In the first bowl, beat the eggs and in the second bowl place the flour.
- In a the last bowl combine the breadcrumbs, parmesan cheese, parsley, salt and pepper and mix well.
- So you have 3 bowls in total - eggs, flour and the breadcrumbs.
- Salt and pepper the chicken slice on both sides.
- Flour the chicken slice making sure the flour sticks well on all sides, it will help the egg to stick better.
- Then dip the chicken in the egg mixture, and then dip it in the breadcrumb mixture, pressing well so that the breadcrumbs stick together. The breading should cover the chicken slices well.
- Proceed in this way for all the chicken slices.
- In a large skillet pour the olive oil and heat the oil for 2-3 minutes. To tell if the oil has reached the perfect temperature drop a little bit of crumb into the pan, if it starts to fry you have reached the perfect temperature.
- NB: The oil should reach about halfway up the side of the chicken.
- Now fry the cutlets for 2-3 minutes on each side at medium heat. Place the cutlets in paper towel-lined plate to remove excess oil.
- Your delicious cutlets are ready! Serve them hot with a squeeze of lemon juice, accompanied by your favorite side dish
Notes
- Rest the breaded chicken cutlets in the refrigerator for 30 minutes to an hour before frying to promote a crispier coating.
- Marinating the chicken slices in milk before breading can make the meat tender and melt-in-your-mouth.
- For enhanced flavor, incorporate fresh garlic or garlic powder into the breadcrumb mixture.
User Reviews
Overall Rating
5
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