![]() And it’s healthier because it’s baked, not fried! Salad: For a well-balanced meal, serve with a green salad, panzanella salad, or this quinoa salad.This recipe for Baked Italian Chicken Cutlets is so flavorful and easy for a weeknight dinner.Potatoes: Chicken and potato is the perfect match! Serve your chicken cutlets with potato mash, baked purple sweet potatoes, or quick roasted potatoes on the side. ![]() If you want to serve it with some extra veggies here are a few other ideas on what to serve with breaded chicken cutlets: In Italy, we often eat chicken Milanese simply with grilled ciabatta bread on the side, and a simple green salad. Reheat them in the oven at 300☏ (150☌) for about 10 minutes. Then transfer the cutlets into a ziplock bag or freezer-friendly container and store them in the freezer for up to 1 month. In the freezer: Arrange the cooked chicken on a baking tray covered with parchment paper and store it in the freezer for 30 minutes.In the fridge: Transfer the chicken into an airtight container and store it in the fridge for up to 2 days.Note:Cooking times may vary, so check the chicken cutlets every 3-5 minutes to avoid overcooking or undercooking them. Check for doneness: To ensure the chicken cutlets are thoroughly cooked, use an instant-read thermometer to check the internal temperature.Cook the cutlets: Slide the basket into the air fryer and cook the chicken cutlets for approximately 12 to 15 minutes, flipping them halfway through the cooking time.Prepare the chicken cutlets: coat the chicken slices in flour, then dip them into beaten eggs, then dredge in breadcrumbs.Preheat the air fryer: Set the temperature to 400☏ (200☌) and preheat the air fryer for a few minutes.To cook chicken cutlets in an air fryer, follow these simple steps: Bake them for 15 minutes, turning them halfway through cooking time. Prepare the chicken cutlets: coat the chicken slices in flour, then dip them into beaten eggs, then dredge in breadcrumbs.īake the cutlets: Arrange the chicken cutlets on a baking tray covered with parchment paper and drizzle them with olive oil. Preheat the oven: Set the temperature to 360☏ (180☌) and preheat the oven for a few minutes. To bake chicken cutlets, follow these simple steps: You can of course prepare baked chicken cutlets and have the same amazing results you get by frying them. Remove the breaded chicken cutlets from the pan and serve with a nice wedge of lemon on the side. The flour + egg mixture creates an armor that makes the breadcrumbs stick to the chicken and helps keep the meat moist. STEP 3.Heat a large pan with the olive oil, over medium heat. Place the cutlets into the pan and cook for 4-5 minutes, then flip them and cook for a further 4 minutes.Ĭooking tip:To make sure your breading sticks, don't skip the flour. Repeat the process one more time if necessary. Dredge each chicken cutlet into the seasoned breadcrumbs, until fully coated. Flour the chicken breast slices then dip in the beaten egg on both sides. Scroll until the end of the post for the full printable recipe. This Italian chicken cutlets recipe takes just 25 minutes to make from start to finish!įollow these simple steps and before you know it, you'll be sitting at the dinner table enjoying an awesome Italian meal. Olive oil: I like to use extra-virgin olive oil or clarified butter to cook the cutlets.Breadcrumbs: you can make homemade Italian breadcrumbs or use panko breadcrumbs.Garlic: garlic adds a nice punch of flavor, but you can leave it out if needed.Parsley: fresh parsley is one of the key ingredients, don't skip it.Parmesan cheese: you can use Parmesan cheese or pecorino cheese for extra flavor.Eggs: I use free-range medium-sized eggs.Flour: all-purpose flour works perfectly for this recipe.You should get roughly 1-inch thick slices. If you have whole chicken breast, butterfly the chicken ( take a look at this easy tutorial), then cut it in half lengthwise. Chicken breast: use thin-sliced chicken breast.
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