Italian Breaded Chicken Breasts
"A basic lightly breaded seasoned and sautéed chicken breast that can be served as is with rice and a vegetable, or topped with tomato sauce and mozzarella and briefly baked for chicken parmesan, or put in Italian bread, with or without cheese, with tomato sauce, pesto or mayo, and enjoyed as a sandwich."
photo by gailanng
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1 cup dry breadcrumbs
- 1⁄2 cup grated romano cheese or 1/2 cup parmesan cheese
- 2 tablespoons chopped parsley (fresh is best but dried works in a pinch)
- 1⁄2 cup flour
- salt and pepper
- 1⁄4 teaspoon garlic powder
- 1 egg
- 2 -3 tablespoons olive oil
directions
- Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
- Mix breadcrumbs in flat bowl with cheese and parsley.
- Mix flour in another flat bowl with salt, pepper and garlic powder.
- Beat egg and water in another flat bowl.
- Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
- Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.
Questions & Replies
-
Instead of doing on the stove top for 4 mins a side. Can I cook it into the oven? If so is 350 at 20-25 mins ok?
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You say, "Beat egg and water in another flat bowl." but no where in your ingredient list do I see how much water! Please advise and update! Thank you!
Reviews
-
Very Good!! I made exactly as you suggested, and they turned out wonderful! They had lots of flavor. I sliced the chicken breasts into strips before breading and served with mashed potatoes. Great recipe Kathiejac, thanks!! -
I made this recipe as is and it turned out really good. I will make this again. -
Love the recipe! Very simple...yet fast..and taste amazing!!!!! Definitely something we'll have 3x's month! Yum!
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I almost burned my little cutlets. Pepper, my cockatiel, laughed at my efforts. I was later offered a cockatiel leg of peace. Excellent!
RECIPE SUBMITTED BY
<p>I am a clinical psychologist, mother of two almost grown children and descend from a long line of wonderful cooks on my mother's side of the family. One of my ten aunts on the italian side of my family is Marie, a prolific contributor to recipezaar, and her cooking puts mine to shame! <br /><br />Nonetheless, I want to share the recipes I enjoy and post them for others to try as well. I am an avid reader of cooking articles, books and magazines, so many of my recipes have origins in Cook's Illustrated or other notable sources. Others are things I have made from my own exposure to the wonderful italian cooking in my family or the cooking of friends in college, grad school and other venues of my life.</p>
