Video:How to Bread and Fry a Chicken Cutletwith Aubrey Franchell
Here are simple instructions on how to bread and fry a chicken cutlet, with a cheesy, delicious Italian twist. This is a chicken cutlet recipe the whole family will enjoy.See Transcript
Transcript:How to Bread and Fry a Chicken Cutlet
Fried Chicken Cutlet IngredientsYou'll need:
- 2 pounds boneless, skinless chicken breast
- 1/2 cup milk
- 1 cup marinara
- 1 cup Italian-style bread crumbs
- 2 Tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1 Tbsp minced fresh parsley
- 1 tsp dried basil
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp red pepper
- Salt and ground black pepper to taste
Prepare the Chicken Cutlet for FryingTo begin, arrange the chicken on a sheet of wax paper. Cover with another sheet of paper and pound the chicken to a 1/2-inch thickness. Now, dip chicken in the milk. Shake off any extra. Dredge in bread crumbs. Place on a large platter. Refrigerate for 1/2 an hour for the crust to set. Preheat the oven to 375°. Coat a 9 x 13-inch baking dish with vegetable oil. Cover the bottom with 1/3 of the marinara. Now set the dish aside for later.
Fry the Breaded Chicken CutletHeat a large, heavy skillet over medium-high heat. When hot, add half of the olive oil and swirl to coat the bottom of the pan. Quickly brown each of the chicken, turning only one time. Save the remainder of the olive oil for the second batch. Arrange the browned chicken in the bottom of the dish; try to avoid overlapping the chicken. Pour the remaining marina evenly over chicken, then sprinkle with parsley, basil, oregano, garlic powder, red pepper, salt, and pepper. Finish with the mozzarella. Bake uncovered for 15 to 20 minutes or until chicken is heated through and the cheese is bubbly and a little golden. Let the chicken cool for 5 minutes before serving.
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