Monday, August 31, 2015

Cheese Crusted Chicken Cutlets



This is by far one of the best breaded Chicken Cutlets I've ever Made and Tasted, The secret is the cheese in the breading, it's so Juicy and Tender and doesn't take very long to cook at all.
Enjoy Good Food

Serves 4

What you Need:
4 pieces boneless, skinless chicken breast(slice in half butterfly style)
Salt and freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup all-purpose flour
3 large eggs
1/4 cup milk
1 cup plain bread crumbs
Freshly grated nutmeg, about 1/4 teaspoon(or 1/2 ground)
3/4 cup grated Parmigiano-Reggiano Cheese

How to Make it:

Heat 1/4" of oil in large skillet to hot while preparing the Chicken; and if you can't cook all 4 at one time Preheat the oven to 275 degrees F.

Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.

Set up a breading bowls: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and  milk, and 1 pan of bread crumbs seasoned with nutmeg, onion powder and garlic powder and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside.

Arrange a cooling rack over a baking sheet and put it in the middle of the oven.

Fry the chicken, about 3 minutes on each side. You can transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch if you have a smaller pan that wont fit all 4 at once.


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