This Chicken Cutlets recipe is an easy Italian weeknight dinner option. It's a healthy chicken dish that is breaded and lightly fried and then finished in the oven. They're super tender and have amazing flavor!
Breaded Chicken Cutlets 4 cups plain panko (Japanese breadcrumbs) 1/4 cup extra-virgin olive oil 1 teaspoon coarse salt Coarse salt and pepper 4 large eggs 2 pounds chicken cutlets (about 10) 1/3 cup all-purpose flour DIRECTIONS STEP 1 Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.)
A dinner for garlic lovers! Succulent chicken topped off with a creamy garlic and Parmesan sauce. One-skillet easy! Having literally loads of boneless skinless chicken breasts because I buy in bulk whenever they are on sale, I’m always looking for different ways to make them. Personally I find them too dry to bake so I...Read More »
Creamy Lemon Chicken Piccatta 4 whole Boneless, Skinless Chicken Breasts salt and pepper to taste Â¼ cup all purpose flour 2 Tablespoons Butter 2 Tablespoons Olive Oil 1 cup chicken broth 2 whole Lemons Â¾ Cup Heavy Cream Â¼ cup capers Chopped parsley, for garnish 1 pound Angel Hair Pasta:
Nonna’s Chicken Cutlets with Lemon-Parsley Dressing. One of the best recipes I've tried. The chicken stayed moist, I followed the directions exactly. Serve it with pasta with olive oil and garlic with lots of shredded Parmesan. Yummm
Traditional Italian Chicken Cutlets (Cotolette di Pollo) | An easy recipe for light, crispy cutlets that are big on flavor and always a favorite. An authentic Italian recipe from our kitchen to yours. Buon Appetito!