Chicken cutlets are known in homes everywhere. From it being a schnitzel to a milanese the difference is the protein but the technique is the same. So ever wonder how to get that super crispy chicken cutlet to perfection, without the crispy coating falling off? It's super easy and I'm going to show you how to personalize yours! It’s hard to beat the versatility of a breaded chicken cutlet – on a salad, in a sandwich, over a bed of mashed potatoes or even pasta, you can’t go wrong.
Serves: 4 Cook time: 35 minutes
- ½ cup grated Parmesan Cheese
- 2 cup seasoned breadcrumbs
- 2 cups all-purpose flour
- 2 large eggs
- ¼ cup milk
- 1 tspn garlic powder
- ½ tspn paprika
- Salt and pepper
- 2 pounds chicken breasts sliced in half length wise to make cutlets
- vegetable oil for frying
- 1 lemon for serving
Cut your chicken in half, lay them flat separately. We want to pound them out into thin ¼ inch pieces. This will not only decrease cook time but tenderize the meat. Now we need three plates or wide bowls for dredging. The first one add in your flour, garlic powder, paprika, salt and pepper. With a fork combine all the ingredients together. Second one, crack your eggs and add milk. Whisk together like a scramble. The third will be your breadcrumbs and parmesan cheese. Now here is where you personalize. Instead of parmesan cheese add in any of your favorite spices. Could be anything from creole seasoning, to heats like cayenne. Any dried herbs such as thyme or oregano. You can really add in anything. No breadcrumbs no problem! You can make breadcrumbs out of anything! If you have old bread or bread that is getting old, once stale grind in processor or blender. No bread, you can grind up any crackers or even any non-sugary cereal to make a breadcrumb. Take a skillet and turn heat to medium, add oil let get hot.
While that’s happening, let's begin dredging. Season chicken with salt and pepper. Dip chicken in flour first. Makes sure to coat both sides with flour. Lift and shake off any excess and dip in egg and coat both sides. Lift and lay in breadcrumb mix. Make sure to get both side coated well. Once pan is hot lay chicken in pan and let cook about 5/6 minutes per side. It will be nice and golden brown. Do not turn up the heat. Otherwise your breading will get dark and burn. Place chicken on a paper towel and let rest for a few minutes. Resist the temptation of cutting right into it right away! Otherwise all its juices will flow and it will release the coating. This technique works well with pork and steak too! Follow the steps for best results!
I love serving my chicken cutlet on a bed of buttered noodles. Grab any pasta from the pantry, follow directions on the package. Once done add a dab of butter and stir. That easy! Plate your pasta and crispy chicken and squeeze a little lemon for freshness and dinner is served! Super easy and delicious… Enjoy!
I'm sure we are all missing the ability to make travel plans to just about anywhere by now! Unfortunately, traveling isn't possible but we can certainly travel with food.. I'm in the mood to visit Spain! To make an ultimate tapas evening you can have small servings of olives, any crusty bread, manchego cheese or any cheese you have at home. Serrano ham is traditional but if you have prosciutto, salami or any cured meats work too. You can have the ultimate tapas spread OR you can pair it with my Roasted Chicken and Potatoes dinner. Here's my recipe…
Serves: 4 Cooktime: 30 min
·1 tsp. garlic powder
·1 tsp. paprika
·Salt and pepper
·Extra-virgin olive oil, for drizzling
·4 chicken breasts (about 2 lbs.) you could use thighs or legs or mixed pieces
·2 lb potatoes, could be large or small – cut into inch size cubes
·3 or 4 large tomatoes
·½ tspn smoked paprika – regular paprika is fine too
·1 ½ tspn cayenne pepper – you can use any heat source you have at home
·¼ cup olive oil
·½ cup oil for frying
·Salt and pepper
Heat oven to 375, on a large baking sheet or oven safe skillet place all your chicken and season with salt, pepper, garlic powder, paprika. Drizzle oil and massage all the seasoning onto chicken. Make sure chicken is spread out not overlapping each other.
Meanwhile while oven is getting hot, cut your tomatoes in quarters - place on sheet tray or oven safe skillet face up. Drizzle olive oil, smoked paprika, cayenne salt and pepper. Place in oven with chicken uncovered for 20 to 25 minutes. Tomatoes should have burnt or dark edges and the chicken skin will be crisp.
While this is happening rinse and scrub your potatoes and cut them into inch size cubes, you can do wedges if you like as well. We want to pan fry these beauties so take a skillet bring to medium heat. Add in oil for frying and let get hot. Rinse your already cut potatoes and strain well. This will get most of the starch out making a crispy potato. Pat them dry with paper towel or clean kitchen towel. Place them gently in hot pan and let them cook on all sides getting them nice and golden brown. About 12 -15 minutes total. Place them on a paper towel to collect any excess oil.
Now the tomatoes! Grab a blender or processor and add in all the tomatoes with all the dripping from the tray into the blender. Blend the tomatoes well. Stop and taste, season again if needed with salt pepper or heat. Blend again and set aside.
Plate all for a delicious dinner. If we can't go to Spain we can bring Spain home. Enjoy!!
Sometimes, time isn’t always on our side but dinner still needs to happen. This easy one pot pasta wonder will have dinner ready in 20 minutes! The best part you can add everything in one pot and walk away…but don’t go too far dinner is almost ready!
Serves: 4 Total Cook Time: 20 minutes
·1 pound spaghetti – any pasta shape works well too
·1 (12.8-ounce) package smoked andouille sausage, thinly sliced
·Thinly sliced chicken or any sausage works too
·1 large onion, thinly sliced – red, white or yellow
·3 cups halved grape tomatoes – sub for 2 or 3 tomatoes cubed
·2 cups fresh basil leaves or parsley sub 2 tbpn of dried if fresh not available
·4 cloves garlic, thinly sliced
·Kosher salt and freshly ground black pepper, to taste
·1 cup grated parmesan or Romano
·If you have any veggies: broccoli, string beans, spinach, cauliflower are all great to add in too
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil, reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan. Taste for seasoning, adjust to your liking. If you like heat such as hot sauces or chili flakes, add in now do final stir and ready! Serve while hot and Enjoy!