Easy Chicken Cutlets is one of the best chicken recipes anyone can prepare!
Chicken, one of the most versatile meats, will be found in every meat eating country in the world. However, these cutlets take on a whole new meaning to the word Delicious when prepared, then put on a bulky roll with sauteed peppers, onions and an Italian tomato sauce of your liking!
Place chicken breast between 2 pieces of plastic wrap or waxed paper and place on cutting board or other hard surface.
Gently pound chicken with meat mallet until chicken is about 1/4 inch thick. Pound from the center of the breast outward in each direction.
Repeat with remaining chicken making 4 cutlets.
Rinse the cutlets in cool water and place on a large plate.
Place the Italian Panko bread crumbs on a large plate.
In a shallow bowl, beat egg until yoke is mixed well. Dip each cutlet in egg mixture then coat with panko bread crumbs.
In small saucepan, heat tomato sauce, stirring occasionally.
In a medium skillet, saute the chopped onion and pepper mixture adding 1 tablespoon Extra Virgin Olive Oil and garlic powder.
Cook until both the onion and pepper are lightly browned but not soft.
Meanwhile, heat oil in a large skillet over medium high heat until it starts to ripple.
Add cutlets and cook until crisp and golden brown on one side, approximately 6 minutes, then turn and cook the other side for 2 to 3 minutes more until the chicken is no longer pink.
Place the cutlets in a baking dish. Top each cutlet with a slice of Provolone cheese.
Cover baking dish to melt cheese, about 2 minutes. Place cutlet on serving plate then top with onion and pepper mixture. Serve with sauce and Parmesan/Romano/Mozzarella cheeses.
If you dip your cutlets in flower before placing in the egg will change the texture and taste, so do a test to see if you prefer the double dip.
These cutlets make a fantastic lunch when served up as a chicken sandwich!
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