The Best Italian & Italian-American Recipes on the Internet
April 6, 2014
A Pile of Chicken Cutlets
Crunchy tender chicken cutlets in a savory egg wash, breaded and fried
It started innocently enough. I had a bunch of stale bread so I decided to make breadcrumbs this morning.
I bought chicken cutlets at Little City to make Chicken Marsala today. But the fresh breadcrumbs won me over and I fried up chicken cutlets instead.
You can have these babies on your table in about 30 minutes. The crispy breadcrumbs give way to tender chicken flavored with pecorino and parsley in the egg wash.
I’m serving the cutlets simply with a wedge of lemon to squeeze on top or not and baby spinach sautéed in olive oil with garlic and sea salt. That’s tonight’s dinner.
Watch me make chicken cutlets from Naples in a North Beach cook-off with a chicken dish from Rome. Guess who won?
Need something for dessert? Here’s the tiramisu episode that we released yesterday morning.
Buon appetito!
A Pile of Chicken Cutlets
Recipe Type: Entree
Cuisine: Italian
Author: www.Gianni.tv
Prep time:
Cook time:
Total time:
Serves: 4-6
Tender crunchy chicken cutlets in a savory eggwash, coated with breadcrumbs and fried
Ingredients
1 pound chicken scallopine, pounded thin
4 eggs
1/4 cup grated pecorino romano
2 tablespoons fresh flat parsley, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup flour
1 cup fresh breadcrumbs
3 tablespoons extra virgin olive oil
3 tablespoons canola oil (or your favorite)
Instructions
Place the flour and the breadcrumbs on separate large plates or in bowls.
Place the eggs in a bowl and beat well.
Add the pecorino, parsley, salt and pepper and mix well.
Dredge the cutlets in flour. Shake off excess.
Dip the floured cutlet in the egg-wash to coat well. Drain briefly.
Put the egg-washed cutlet on the breadcrumbs. Press with your fingers to adhere the breadcrumbs.
Turn the cutlet over to coat with breadcrumbs. Press with your fingers to adhere the breadcrumbs.
Repeat to ensure you have a good breadcrumb coating all over the cutlet. Set the breaded cutlets aside.
Put both oils in a cast-iron pan or a skillet and heat until the oil ripples.
Fry the cutlet on each side until they breadcrumbs are golden brown.
Drain well on paper towel.
Serve warm with a wedge of lemon.
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Grazie mille Gianni! At some point would it be possible for you to consider posting a good biscotti recipe, and also one for polenta with vegetables? Your recipes are the best Italian ones that I have come across, and the most delicious too. Thank you for posting a lot of them with videos which it much easier to learn, and are very entertaining as well!
Simple. I never throw out leftover bread. When it’s stale, I break it into big pieces and put it in a food processor and run the machine to make crumbs. I put the crumbs in a colander and shake the crumbs out into a bowl. Put the bigger pieces back in the processor to break up even more. Repeat the process until most of the crumbs fall through the holes in the colander.
Grazie mille Gianni! At some point would it be possible for you to consider posting a good biscotti recipe, and also one for polenta with vegetables? Your recipes are the best Italian ones that I have come across, and the most delicious too. Thank you for posting a lot of them with videos which it much easier to learn, and are very entertaining as well!
Ciao Karen. I’ll put biscotti and polenta on the Viewer’s Choice list. Thanks for your support. Keep on cooking!
–Gianni
Am new to your website, and a novice cook, loving your recipes! How do you make your breadcrumbs?
Simple. I never throw out leftover bread. When it’s stale, I break it into big pieces and put it in a food processor and run the machine to make crumbs. I put the crumbs in a colander and shake the crumbs out into a bowl. Put the bigger pieces back in the processor to break up even more. Repeat the process until most of the crumbs fall through the holes in the colander.