Italian-Style Chicken Cutlets

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It seems like every family has their own recipe for chicken cutlets and it was about time I came up with my own. The perfect opportunity to experiment? Feeding a group of 15 hungry men.

Hubby went off to my brother’s bachelor party this weekend (while I was out with the ladies!), so I sent them on their journey with a couple of trays of food to soak up all the beer.

After my tilapia coating was such a hit, I chose to make my own breading instead of buying the pre-seasoned kind. For additional flavor, I sautéed a little garlic in the olive oil before adding the poultry. Why not, right?

I decided on tenderloins instead of chicken breasts, which helped speed up the cooking process, and made for easy-to-grab portions. A little parmesan sprinkled on top didn’t hurt either!

So tell me, what’s your favorite way prepare this dish?

Ingredients:

Makes about 22 strips

3.5 lbs chicken tenderloins

3/4 cup plain breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon onion powder

1/2 tablespoon garlic salt

Pinch of red pepper flakes

3 eggs

1 tablespoon milk

1 teaspoon minced garlic, divided

About 1/4 cup canola oil, divided

Salt and pepper to taste

Instructions:

Pour breadcrumbs onto a large plate.

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Add basil,

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Parsley,

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Oregano,

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And garlic salt, onion powder and crushed red pepper. Blend together.

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Crack eggs into a bowl and whisk together.

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Pour in milk.

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Stir.
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I doubled the recipe, so I ended up needing a large mixing bowl. You can just stick to one bowl. Ha.

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Scoop flour onto a plate.

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Set up an assembly line with egg mixture, flour and breading.IMG_2907

Season chicken with salt and pepper.

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Dip chicken in egg mixture.

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Dredge in flour.

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Knock off excess.

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Dunk it back into egg.

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If you have a mixing bowl with a spout, use it to help knock off extra dripping egg.

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Then cover in breadcrumb coating, using a clean spoon to help coat the chicken.

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Fill a large pan with 1/8 cup olive oil and 1/2 teaspoon minced garlic.

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Gently saute minced garlic over medium heat.

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Add about 10 pieces of chicken to the pan (or whatever fits). Repeat with remaining olive oil, garlic and chicken.

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Cook for about 5 minutes one each side until exterior is golden brown, and center is no longer pink. The juices should run clear.

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Immediately sprinkle with parmesan cheese.

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Eat and enjoy with a great group of friends!

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  1. Pingback: The World’s Breast Peanut Butter Cupcakes | That's SO Jenn!

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