Chicken breast cutlets
What I want to tell you today is a quick and easy recipe to transform simple slices of chicken breast into an exquisite second course: of chicken breast cutlets. Crunchy and tasty, but also very tender and ready in just a few minutes, they will conquer especially the little ones. I fried them, but you can also cook them in a pan, and they will be equally delicious. So, let's run to the kitchen and prepare some delicious chicken breast cutlets together. Fancy tender breaded chicken cutlets? A quick and easy recipe to prepare soft and tasty breaded chicken slices. A traditional recipe, one of the oldest in the world! In Italy and abroad, everywhere, in any corner of the universe, you will find breaded chicken cutlets.
Did you know?The Italian American dish we all know as chicken parmigiana was originally created by an Italian immigrant named Pasquale Bamonte in the Williamsburg section of Brooklyn.
Pasquale arrived in the U.S. from Salerno in 1897 and opened this place in 1900. In 1945, he ran out of eggplant to make Parmigiana di Melanzane for some young baseball players that came to his restaurant after a game at the local high school, so he made it with chicken instead of eggplant, with their approval.
The young men absolutely enjoyed it. Next thing you know chicken parmigiana spread to other Italian restaurants. Before long, the dish was everywhere, even appearing on menus at restaurants that were not even Italian.
Ingredients
400 g Chicken breast (sliced)2 EggsFlour to taste150 g Breadcrumbs40 g Parmigiano Reggiano (grated)1 sprig Parsleya pinch of saltVegetable oil (for frying)
PreparationTo prepare the chicken cutlets, have thin slices cut by your butcher, or if necessary, flatten them slightly with a meat tenderizer. Prepare the breading: mix the breadcrumbs with the grated Parmesan cheese and finely chopped parsley on a plate. Beat the eggs in a bowl with a pinch of salt. Pass the slices of chicken breast first in the flour, making it adhere well on all sides. Then in beaten eggs and finally in the breadcrumbs. Now you just have to fry the chicken cutlets in plenty of boiling oil, turning them over after two minutes to cook them well on both sides. Then let them drain on sheets of kitchen paper. For a lighter cooking, you can line them up on a baking sheet greased with oil and bake them in the oven at 180 degrees for 10 minutes.
... And don't forget thatYou can prepare chicken cutlets in advance and store them locked in a container in the fridge for a day, or even freeze them.
What I want to tell you today is a quick and easy recipe to transform simple slices of chicken breast into an exquisite second course: of chicken breast cutlets. Crunchy and tasty, but also very tender and ready in just a few minutes, they will conquer especially the little ones. I fried them, but you can also cook them in a pan, and they will be equally delicious. So, let's run to the kitchen and prepare some delicious chicken breast cutlets together. Fancy tender breaded chicken cutlets? A quick and easy recipe to prepare soft and tasty breaded chicken slices. A traditional recipe, one of the oldest in the world! In Italy and abroad, everywhere, in any corner of the universe, you will find breaded chicken cutlets.
Did you know?
The Italian American dish we all know as chicken parmigiana was originally created by an Italian immigrant named Pasquale Bamonte in the Williamsburg section of Brooklyn.
Pasquale arrived in the U.S. from Salerno in 1897 and opened this place in 1900. In 1945, he ran out of eggplant to make Parmigiana di Melanzane for some young baseball players that came to his restaurant after a game at the local high school, so he made it with chicken instead of eggplant, with their approval.
The young men absolutely enjoyed it. Next thing you know chicken parmigiana spread to other Italian restaurants. Before long, the dish was everywhere, even appearing on menus at restaurants that were not even Italian.
Ingredients
400 g Chicken breast (sliced)
2 Eggs
Flour to taste
150 g Breadcrumbs
40 g Parmigiano Reggiano (grated)
1 sprig Parsley
a pinch of salt
Vegetable oil (for frying)
Preparation
To prepare the chicken cutlets, have thin slices cut by your butcher, or if necessary, flatten them slightly with a meat tenderizer. Prepare the breading: mix the breadcrumbs with the grated Parmesan cheese and finely chopped parsley on a plate. Beat the eggs in a bowl with a pinch of salt. Pass the slices of chicken breast first in the flour, making it adhere well on all sides. Then in beaten eggs and finally in the breadcrumbs. Now you just have to fry the chicken cutlets in plenty of boiling oil, turning them over after two minutes to cook them well on both sides. Then let them drain on sheets of kitchen paper. For a lighter cooking, you can line them up on a baking sheet greased with oil and bake them in the oven at 180 degrees for 10 minutes.
... And don't forget that
You can prepare chicken cutlets in advance and store them locked in a container in the fridge for a day, or even freeze them.
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