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“My ancestry is from Toscana so whenever I decide to use a wine in my cooking it's always either a Chianti or a Vernaccia. I also have blood from Abruzzo and Emilia-Romagna so I really am heavy on meats and cheeses. My secret to marinating meats and chicken is a combination of wine (red for beef and veal; white for pork and chicken) and whole milk. I'm also very picking with the cheeses. Must be gourmet parmigiano-reggiano and buffalo mozzarella. The parmigiano-reggiano can be found at most supermarkets and the buffalo mozzarella can be found in either Trader Joes or Whole Foods. The olive oil must imported, otherwise it's crap! The use of homemade red gravy is also vital. Don't be lazy! With all that said, enjoy a lead-heavy stick-to-your-ribs meal! You'll be comatose within minutes after eating. (Note: The prep time shown does NOT include marinating or the time for making the homemade gravy.)”
READY IN:
45mins
SERVES:
4
YIELD:
8 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice chicken breast in half.
  2. Pound chicken until very thin.
  3. Marinate chicken in wine, 1 cup of the milk, and 1 tsp of the sea salt for 8 hours.
  4. Preheat oven at 350 degrees.
  5. Season chicken with remaining salt and pepper.
  6. Beat the eggs and remaining milk together.
  7. Season the flour with the oregano.
  8. Dredge chicken in the flour, then the eggs, then the breadscrumbs.
  9. Roll coated chicken in Parmigiano-Reggiano cheese.
  10. Heat olive oil and butter until butter melts.
  11. Add garlic and cook for one minute.
  12. Cook two chicken cutlets at a time until golden brown on both side.
  13. Sprinkle any remaining Parmigiano-Reggiano cheese on top of cooked chicken cutlets.
  14. Pour 2 cups of the remaining red gravy into a baking dish. Place cutlets into the dish and pour 1/4 cup of the gravy over each of the cutlets.
  15. Sprinkle 1 oz of grated mozzarella over each cutlet.
  16. Place in the oven and bake for 20-30 minutes.
  17. Serve immediately.

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