You also could layer them with breaded eggplant, prosciutto and melted provolone to make Chicken Sorrentino.īut, every Italian knows you have to serve the leftover cutlets in a sandwich! We spread my Homemade Basil-Garlic Mayonnaise on the bread and top the chicken with mozzarella. And, you have to try them with these Sautéed Italian Peas. These Italian chicken cutlets are awesome served as the main dish, with a side of roasted peppers, pan-fried eggplant, sautéed escarole or sautéed mushrooms and some crispy Parmesan potatoes with onions. When the oil is sizzling, add the chicken in a single layer and cook until golden brown on both sides. Once all the chicken is breaded, it's time to fry it up! You just need enough oil to coat the bottom of the pan. Dip each cutlet in the eggs, then the bread crumbs, making sure to coat each side. Set up an assembly line with the chicken, beaten eggs and bread crumb mixture. You can ask the store's butcher to do that for you, if you don't see any on the shelves. To save yourself a step, buy boneless, skinless chicken breasts already sliced into thin cutlets.Using homemade bread crumbs will take your cutlets over the top! The post I linked to will give you four easy methods to choose from.Tips for the best Italian chicken cutlets You'll need to wipe out your pan and replenish the oil. Olive oil provides the best flavor for the cutlets, but it will darken after frying the first batch. Unlike chicken Milanese, these Southern Italian chicken cutlets aren't dipped in flour.įinally, we're using olive oil to pan-fry them, like we do with breaded pork chops. Next, we're using eggs to dip the chicken before breading them. We're adding Parmesan, Romano and seasonings to plain bread crumbs to make them absolutely delicious.Īnd.we're using homemade bread crumbs for the X-factor that'll make these the best chicken cutlets of your life. The next key ingredient is the Italian bread crumb mixture. I use a meat mallet (affiliate link), for this, but you also could use a heavy-bottomed pan. This will tenderize the cutlets and make them cook quickly and evenly. You can buy them already thin, or purchase whole, boneless, skinless chicken breasts and slice them yourself.Įither way, you'll need to pound the chicken to about ¼-inch thickness. It starts with chicken cutlets - boneless, skinless chicken breasts sliced thinly. So I'm giving up all the secrets right here! Hint: Homemade bread crumbs are a game-changer!Īre you ready to learn how to make the most tender, juicy, flavorful pan-fried cutlets? Recipe ingredients I want you to experience what you may have been missing. ![]() Then, I realized not everyone makes them the way my family does! I took these Italian chicken cutlets for granted my whole life. My family's Italian Chicken Cutlets are the best! I'm giving up all our secrets so you can make breaded chicken cutlets that are juicy, tender and delicious.
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