Ingredients
-
2
-
1/4
-
1
-
1
-
-
1/4
-
5
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
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 , Very good, although definitely a bit messy to work with! We all iked them except that I think next time I’ll reduce the amount of salt I add I think the butter and Parmesan – with the salt – made it a tad too salty for me Thanks!, We enjoyed these, NcMysteryShopper, with a side of marinara/angel hair pasta and a salad They turned out moist and delicious (I ground my chicken breasts in the food processor) Thanks for posting Roxygirl
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Steps
|
1
Done
|
Break 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. |
|
2
Done
|
Remove 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. |
|
3
Done
|
in 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. |
