Best Best Ever Chicken Cutlets Recipes

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BEST EVER CHICKEN CUTLETS



BEST EVER CHICKEN CUTLETS image

I came up with recipe because I loved Chicken Milanese and my son loved Chicken Parm. This is a dish that can be made in 10 minutes, ok, maybe 20 if you are having company and setting a nice table! Hope you and your families enjoy it. P.S. You can also cut the chicken into strips after the pounding for little kids and serve...

Provided by Mary Anne Looby

Categories     Chicken

Time 10m

Number Of Ingredients 6

3 free range chicken breast halves, or the very best chicken you can buy
3 c plain white bread crumbs, i make my own from old italian and french bread, but you can use packaged, they must be plain
2 fresh large eggs beaten in a shallow dish such as a pie plate, mix with 3 tbs of warm water
1 c finest parm/reggiano cheese, grated
2 Tbsp oil, i use vegtable oil, you can use canola oil, do not use olive oil, it changes the flavor
2 tsp kosher salt

Steps:

  • 1. Wash and pat chicken dry. Carefully holding with the palm of your non knife hand, flat on top of the chicken breast, cut the brast in half horizontally, so that you now have two pieces that are the same size but thinner. Do the same with the rest of the chicken breasts. Place the chicken pieces between two pieces of waxed paper and pound them out until they have almost doubled in size. Do this with all the pieces
  • 2. In another shallow dish, mix the bread crumbs, cheese and salt. Heat oil in large sauté pan over med high heat. Meanwhile, dip one piece of chicken into the egg bath, then into the bread crumb mixture, making sure it is coated on both sided. Place in pan to sauté three minutes on each side. Do this with all the chicken pieces.
  • 3. Heat oven to 325 and place chicken on a cookie sheet and place in oven to keep warm while you prepare what ever sides you are going to serve. NOTE: If I were serving this to company, it would be as Chicken Malanese. Clean and chop three Belgium Endive bulbs, about 6 oz of Arugula washed, stemmed and chopped, and firm fresh plum tomatos chopped. Mix together and dress with a simple red wine vinegar and oil dressing made by mixing the two and adjusting for salt and pepper. Present to your guests with very hot chicken in center of plate, topped with very cold salad. Serve with good crusty bread. They combination of hot chicken and cold salad is amazing. I would usually preceed this with a soup course and follow with a decadent dessert.

BEST EVER CHICKEN CUTLETS



Best Ever Chicken Cutlets image

The BEST Italian breaded chicken cutlets ever! Moist, tender chicken with an ultra crispy, flavorful breading that will have everyone raving about them!

Provided by @MakeItYours

Number Of Ingredients 11

3 cups panko or homemade breadcrumbs
2 large cloves garlic, finely minced or grated
3 tablespoons finely minced fresh Italian flat leaf parsely
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
3/4 cup plus 1/2 cup finely grated pecorino Romano or parmesan cheese
3 eggs
1 cup AP flour
2 lbs boneless, skinless chicken breasts
olive oil for frying

Steps:

  • In a medium, shallow bowl, combine the breadcrumbs, garlic, parsley, oregano, salt, pepper, 3/4 cup cheese, and set aside. 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 fully combined. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
  • Cut the chicken into thin, even slices. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, and use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining chicken, then generously season each piece 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, coat it in the egg mixture, and let the excess drip off. Then, 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, and then remove to paper towels or a rack to drain.
  • Serve as is with a squeeze of lemon, with a tomato arugula salad, or smother with marinara and mozzarella to make chicken parm. This procedure also works equally as well with veal and pork.
  • Leftovers can be stored, wrapped tightly, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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