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Fork-Tender Chicken Cutlets (Cut Lengthwise)
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Fork-Tender Chicken Cutlets (Cut Lengthwise)

45 minPorcje: 6Nutri-Score C€€
od @cucinapalermo9 importówugotowano 0 razy
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Składniki

6 osób
  • chicken breast (trimmed of membranes and fat, cut lengthwise into long cutlets)Mięso1,2 kg
  • eggs (beaten)Nabiał4 kawałki
  • Italian dressing (added to the egg mixture)Spiżarnia60 ml
  • salt (divided between the egg and breadcrumb mixtures)Przyprawy8 g
  • black pepper (divided between the egg and breadcrumb mixtures)Przyprawy3 g
  • breadcrumbs (plain, dry)Piekarnia250 g
  • dried parsley (mixed into the breadcrumbs)Przyprawy5 g
  • Pecorino Romano (finely grated)Nabiał60 g
  • frying oil (for shallow frying)Spiżarnia500 ml
  • lemon (cut into wedges, for squeezing)Warzywa i owoce1 kawałek

na porcję

Wartości odżywcze

532kcal

Węglowodany
34 g
Białko
50 g
Tłuszcz
22 g
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Przybory

  • Miska ×2
  • Patelnia
  • Kratka do studzenia
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Trim and cut the chicken lengthwise

    • Trim the chicken breasts of all membranes and fat so they are completely clean.
    • Cut each breast lengthwise into long, narrow cutlets instead of butterflying them flat.
    • They will look like chicken tenders but will flatten out once breaded.
    Krok 1

  2. Prepare the egg mixture

    • Beat the eggs in a bowl with the Italian dressing, salt and pepper.
    • Whisk until well combined.
    Krok 2

  3. Prepare the breadcrumb mixture

    • Combine the breadcrumbs with the dried parsley, grated Pecorino Romano, salt and pepper in a second bowl.
    Krok 3

  4. Coat the chicken in the egg

    • Add the cutlets to the egg mixture and massage them so they are all evenly coated.
    • Let them soak up the dressing while you set up one wet hand and one dry hand.
    Krok 4

  5. Bread the cutlets

    • Take one cutlet from the egg and press it firmly into the breadcrumbs with your dry hand.
    • Put real pressure into it and squeeze so the cutlet flattens and opens up.
    • Set the breaded cutlets aside and repeat with the rest.
    Krok 5

  6. Fry the cutlets

    • Heat the frying oil in a pan.
    • Fry the cutlets until deep golden brown on both sides, keeping them tender inside.
    • Drain on a wire rack to keep them crispy and repeat with the remaining cutlets.
    Krok 6

  7. Serve with lemon

    • Squeeze fresh lemon over the warm cutlets.
    • Serve right away; they are so tender they can be cut with a fork.
    Krok 7
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