Best Cheesy Italian Cutlets Recipes

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BEST EVER CHICKEN CUTLETS



Best Ever Chicken Cutlets image

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

3 cups homemade breadcrumbs or panko
3 cloves garlic, finely minced or grated
2 tablespoons finely minced fresh Italian flat leaf parsely
1/2 teaspoon dried Italian seasoning (optional)
3/4 cup plus 1/2 cup finely grated pecorino Romano or parmesan cheese (or both)
kosher salt
freshly ground black pepper
3 large eggs
1 cup all purpose flour
2 lbs boneless, skinless chicken breasts, thinly sliced
olive oil for frying

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

CHEESY CHICKEN PARMIGIANA



Cheesy Chicken Parmigiana image

My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. -Iola Butler, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 large egg
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
2 slices part-skim mozzarella cheese
Optional: Fresh basil leaves and additional Parmesan cheese

Steps:

  • In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.

Nutrition Facts : Calories 444 calories, Fat 26g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 1496mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

ITALIAN CHICKEN CUTLETS



Italian Chicken Cutlets image

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

6 chicken breast halves, skinned and boned
1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup flour
1 (7/8 ounce) envelope Italian salad dressing mix
2 teaspoons dried oregano
1/4 teaspoon garlic powder
2 eggs, beaten
1/3 cup vegetable oil

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

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