Italian Chicken Cutlets Recipes

Steps:

• Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
• Combine bread crumbs and next 5 ingredients.
• Dip chicken in eggs, then dredge in breadcrumb mixture.
• Heat oil in large skillet over medium heat.
• Add chicken and cook 3 to 4 minutes on each side or until golden brown.
• Add extra oil if necessary.
• Drain on paper towels.

Steps:

• Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt (if any), pepper, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
• Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets. Mix the parm and bread crumbs in a small bowl and coat the cutlets with the bread crumb mixture.
• In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

Steps:

• Preheat oven to 350°F.
• EGG WASH: In a medium bowl, beat eggs with salt and pepper.
• BREAD COATING: In a semi flat dish, mix bread crumbs, grated cheese and parsley.
• TO COAT CUTLETS: Dip cutlets in egg wash.
• Roll in bread crumbs, bearing down to allow bread to stick to the chicken.
• Place on a platter and let rest for about 10 minutes.
• FRYING: Heat olive oil on medium heat in a large heavy skillet.
• When oil is hot, add the chicken cutlets without crowding.
• Lower the heat and cook until well browned on both sides, turning only once.
• Continue until all the cutlets are cooked, adjusting heat so that the chicken is always sizzling, but not burning.
• BAKING: Place the chicken cutlets, in one layer, on a shallow baking pan.
• Top each cutlet with a spoonful of marinara and a thin slice of mozzarella.
• Bake in the 350F oven for 15 minutes or until mozzarella turns golden brown and cutlet are cooked.
• Serve immediately with extra sauce.

Steps:

• Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
• In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
• In another shallow bowl, beat the eggs.
• Dip the meat in the eggs, then in the crumb mixture.
• Place the crumbed cutlets in the refrigerator until nearly time to serve.
• In large skillet, heat butter and oil over medium-high heat until hot.
• Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
• Serve each cutlet with a wedge of lemon.