Best 7 Italian Style Breaded Chicken Cutlets Recipes

ITALIAN CHICKEN CUTLETS (THE BEST!)

Steps:

• Grate the cheeses, if needed. Mix the bread crumb ingredients in a bowl.
• If starting with thin chicken cutlets, proceed to the next step of pounding them. If starting with thick chicken breasts, you'll need to slice them thinly. On a large cutting board, use a large, straight-edged knife to thin the chicken breasts by slicing through them to cut them in half. (See the photo in the post.) It helps to place one hand flat on top of the chicken breast, while using the other hand to hold the knife while cutting through the chicken with a sawing motion. You will end up with two halves connected in the middle like a butterfly. Vertically slice through the center to separate the two halves.
• To pound your chicken cutlets, cover them with a large sheet of plastic wrap (to prevent a mess). Use a meat mallet or the bottom of a heavy frying pan to pound the chicken so that it is no more than 1/4 inch thick. (It might be a bit thinner than that.) Lift the plastic, flip the chicken over, cover it again with plastic wrap, and pound the other side. Discard the plastic wrap and wash your hands well if you touched the raw meat.
• Crack your two eggs and add them to a small bowl, such as a pasta dish. Season the eggs with the salt and pepper and beat the eggs with a fork.
• Set up an assembly line from left to right with your chicken, the bowl of eggs, your bread crumb mixture and a clean platter. Use a fork to pierce a cutlet, dip it in the egg, then in the bread crumbs. Cover the breast with the bread crumbs and pat them onto the chicken with the fork or your hands. Flip the chicken over and bread the other side. Place the breaded cutlet onto the platter and continue until you have breaded all of your chicken. Discard any leftover egg mixture and any breadcrumbs that had raw chicken dipped in it.
• On the stove, heat your largest skillet on medium high. Add 3 tablespoons of olive oil to the pan and let it get hot. When the oil is sizzling, add some chicken cutlets to the pan in a single layer. You will probably need to cook them in two batches, since they won't all fit. Cook the chicken on the first side for almost three minutes, then flip the chicken over and cook it for another two minutes. The chicken should be golden brown on both sides.
• Transfer the cooked chicken to a clean platter. (You can cut into one to make sure it's done. It should not be pink inside.) Cover the chicken loosely with foil.
• If the olive oil has turned dark after cooking the first batch, remove the pan from the heat and wipe out the pan with paper towels. Add another 3 tablespoons of olive oil so you can cook the next batch of cutlets in clean oil.
• Continue cooking the rest of the cutlets. Let the cutlets rest under the foil for at least five minutes before serving, to help keep them juicy.
• Store leftover Italian chicken cutlets in the refrigerator for 3-4 days. The leftovers are great in sandwiches.

ITALIAN CHICKEN CUTLETS RECIPE

Steps:

• Slice each chicken breast in two horizontally.
• Using a meat mallet, pound between two sheets of plastic until thin.
• Whisk together egg, white wine, crushed garlic, salt and pepper.
• Add chicken breast turning each over to coat in egg mixture.
• Combine Italian breadcrumbs with parmesan cheese in a flat shallow plate or baking pan.
• Lift chicken breast pieces out of the egg mixture one by one and lay onto bread crumbs.Turn chicken over in the bread crumbs and press to stick the crumbs.
• Heat olive oil in a large frying pan until medium high. Shallow fry in hot oil until golden brown and cooked through.
• Serve with a good squeeze of fresh lemon juice!

ITALIAN STYLE BREADED CHICKEN CUTLETS

Steps:

• 1. Season chicken cutlets with salt and pepper. Place 2 shallow bowls on a work surface. Add the breadcrumbs, cheese, parsley, garlic and salt and pepper to one bowl. Add the beaten eggs plus 1 tbsp of water to the second bowl.
• 2. Working with one cutlet at a time, dip the cutlet into the beaten eggs, lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your hand, scoop bread crumbs on top of chicken and press lightly, turn chicken over and repeat to ensure a good layer of crumbs on both sides. Transfer the cutlet to a clean plate and repeat with remaining cutlets.
• 3. Add oil to a large skillet over medium high heat, enough to cover the bottom. I use a clad stainless steel for this but non-stick and cast iron work well also. If using cast iron, heat over medium heat.
• 4. Gently lower cutlets into the skillet and fry, adjusting heat as necessary for a steady, slight bubble until bottom is browned, about 3 - 4 minutes. Flip cutlets and fry until the other side is browned, about another 4 minutes.
• 5. Transfer to paper towels to drain and repeat with remaining cutlets. I keep them in the oven at 200° on a baking sheet lined with paper towels if we are going to eat them immediately.
• 6. *If you cannot find chicken cutlets at your local grocery, you can buy chicken breasts. Slice them in half the long way and then pound them out with a meat mallet or a heavy skillet.

TENDER ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
• Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

ITALIAN BREADED CHICKEN BREASTS

Steps:

• Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
• Mix breadcrumbs in flat bowl with cheese and parsley.
• Mix flour in another flat bowl with salt, pepper and garlic powder.
• Beat egg and water in another flat bowl.
• Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
• Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.

MOIST CRISPY BREADED CHICKEN CUTLETS

Steps:

• In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
• Add in chicken breasts, using hands turn to coat completely in the buttermilk.
• Refrigerate for at least 5 hours.
• In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
• Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
• Place the chicken into a colinder and allow all the buttermilk mixture to drain.
• Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
• Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
• Fry each breast until golden brown and cooked through.

FAMOUS CHICKEN FRANCAISE

Steps:

• In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
• Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
• In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.