Italian people are very protective over the ingredients that go into a recipe.
One slight deviation — and you could be playing with some serious fire.
This recipe for Chicken Cutlets is an Italian classic, that luckily, I’ll only be introducing one to new ingredient to.
Hopefully, it doesn’t cause too much of a firestorm — as this particular recipe has “wowed” every crowd I’ve ever served it to.
- Four Eggs
- Two Tablespoons of Half and Half
- One Teaspoon of Salt
- One Teaspoon of Black Pepper
- One Package of thin Chicken Cutlets (Not Tenders)
- Four Cloves of Grated Garlic
- The Zest of one Lemon
- A Quarter of a cup of Freshly Grated Parmigiano Reggiano Cheese
- Two Tablespoons of Fresh chopped Basil
- Two Tablespoons of Fresh chopped Parsley
- Three-Fourths of a Cup of Italian Breadcrumbs
- One Tablespoon of Salt
- One Tablespoon of Black Pepper
- One heaping Teaspoon of Adobo Seasoning (The “Surprise Ingredient).
Tip: I use Adobo in almost every recipe. Adobo itself has NO flavor. However, it genuinely enhances the natural flavor of whatever you add it to.
Grate your garlic, cheese and lemon — then finely chop your basil and parsley.
Add them into the breadcrumb mixture.
Remove Chicken Cutlets from package and place on a clean plate.
Whisk your Eggs with your half and half — and salt and pepper.
Dip Chicken Breasts in the egg mixture — and then into the bread crumb mixture.
Ensure that you coat each cutlet thoroughly.
Once breaded, place on a new clean plate.
- A Quarter of a cup (or Less) of Extra Virgin Olive Oil
- A Pad and a Half of Butter
In a Cast Iron Skillet or Frying Pan, add your oil and butter.
Place on a Medium-High heat until oil begins to lightly bubble.
Place Chicken Cutlets into Pan, for 3–5 Minutes on each side, or until golden brown.
Serve on a clean plate over a bed of Arugula.
Suggested Dressing: Lemon, Olive Oil, Drop of Balsamic Vinegar, Salt, Pepper, Fresh Basil.
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