1/1 Photo of Italian-Style Chicken Cutlets
So simple and so good--these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist. Serve with a light pasta dish and side salad. The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.
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- 1Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt (if any), pepper, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
- 2Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets. Mix the parm and bread crumbs in a small bowl and coat the cutlets with the bread crumb mixture.
- 3In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
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Nutritional Facts for Italian-Style Chicken Cutlets
Serving Size: 1 (204 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 501.2
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 14.7 g
- Cholesterol 187.0 mg
- Sodium 588.4 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 0.9 g
- Sugars 1.6 g
- Protein 34.0 g