Breaded Chicken Cutlets Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: *Note - these cutlets are just as good made with pork, turkey or veal. The key is to buy very thin slices of your preferred meat (each piece should be about the size of your hand).
Meat - thin sliced chicken or turkey breast, pork fillet or veal - usually 1 or 2 pieces per person and extra for lunches the next day!
2 eggs
1 cup of flour
1-2 cups of breadcrumbs
Salt, pepper to taste
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Directions: |
Directions:Preparation - Set out 3 wide shallow bowls - one for flour, one for beaten eggs and the third for breadcrumbs.
Make sure that the meat is dry - if necessary, absorb moisture with a paper towel.
Dredge each piece of meat with flour (lightly coated) then place the floured meat into the bowl with the beaten eggs to cover, hold the meat over the bowl to drain any excess egg, then place the meat into the breadcrumbs, turning over to coat both sides. The key here is to then press each piece of meat with both hands to make the breading stick to the meat better and more evenly.
Once all the meat filets are breaded, heat about 1/2 inch of vegetable oil in a non stick frypan. Oil should be hot so the meat cooks quickly and is not greasy. Slowly place 2 or 3 pieces of meat in the oil. It should fry fairly quickly. Turn over and fry the other side. Once golden brown, remove and place on a plate covered with paper towels to drain them of any excess oil.
Add salt to taste. |
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Personal
Notes: |
Personal
Notes: Most Italian children grew up with chicken or veal cutlets, especially with Sunday lunch. When John was a young boy, his Mom would make delicious sandwiches with breaded chicken cutlets, provolone and marinated eggplant nestled in between two thick slices of italian bread for his school lunches. He often tells the story of opening up his lunch at school with oil dripping from the sandwich and grease stains on the brown paper bag. His friends would look at the sandwich with envy while all he wanted was a peanut butter or bologna sandwich on white bread!
These cutlets are a bit laborious to make because of the 3 step process to prepare them and then the frying. But they are worth the trouble if done right. They should be thin, light, a bit crunchy and just as good cold as they are hot.
These cutlets could also be used to make chicken or veal parmiggiana - just cover each fried piece of meat with tomato sauce and add mozzarella. Place under the broiler to melt cheese. Delicious!
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