ITALIAN-STYLE CHICKEN CUTLETS

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Italian-Style Chicken Cutlets image

So simple and so good--these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist. Serve with a light pasta dish and side salad. The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices good-quality white bread, crusts removed
1/4 cup half-and-half
1 lb ground chicken
1 egg
salt, to taste (optional)
1/4 teaspoon fresh ground black pepper
5 tablespoons butter, 3 of them at room temperature
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons cooking oil

Steps:

  • Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt (if any), pepper, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
  • Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets. Mix the parm and bread crumbs in a small bowl and coat the cutlets with the bread crumb mixture.
  • In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

Nutrition Facts : Calories 501.3, Fat 32.4, SaturatedFat 14.8, Cholesterol 187.1, Sodium 588.5, Carbohydrate 17.4, Fiber 0.9, Sugar 1.6, Protein 34

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