First time making chicken cutlets

[just jess]

so on a whim i decided to make chicken cutlets for the first time last night...and they came out amazing :spitfall..

i tenderized the cutlets first making them nice and thin...then i mixed the italian breading with some parmesean cheese, salt, garlic powder and lots of pepper and fried in a little bit of olive oil. then i squirted on some lemon over them .. soo good

then i drained out the bit of remaining oil, and in the same pan threw in some sweet corn kernels, and stirred them up so they picked up all the little bits and peices from the bottom of the pan...the corn deliciously carmelized and so sweet ...

needless to say--i had lots of leftovers, which i brought to work today....im one happy camper :agree

anyone have any other variations to this recipe to share? whats your "ultimate chicken cutlet recipe"?


PS the big tyson bags of chicken tenders that they sell at costco are so amazing.

[bigkito]

theres nothing worst than thick chicken cutlets :barfy

[just jess]

theres nothing worst than thick chicken cutlets :barfy

what?! you are crazy lol

i can think of lots of things worse than cutlets

[Toni Bunz]

YUMMM! Chicken Cutlets are my favorite thing ever to make. We have them at least 2x a week in my house, sometimes more bc my sister is a picky eater.

I use the thinly sliced breasts

in a bowl I beat 2-3 eggs, a little salt and pepper and some romano cheese (in my house we cook with romano)

on aluminum foil:
plain italian breadcrumbs(I always use the unseasoned kind)
more romano cheese
garlic powder
salt
pepper
*You can you fresh flat leaf parsley too if you like, but my sister hates it, so we don't use it lol


Recipe is almost similar to yours. Try it with romano cheese next time. :)

[RICKY]

theres nothing worst than thick chicken cutlets :barfy

I am not a fan of it either.

Yuck, and tyson chicken is grossssssssssss

[Toni Bunz]

theres nothing worst than thick chicken cutlets :barfy

You don't like chicken cutlets at all or just when they are thick?

I don't like when they are thick either...

[just jess]

YUMMM! Chicken Cutlets are my favorite thing ever to make. We have them at least 2x a week in my house, sometimes more bc my sister is a picky eater.

I use the thinly sliced breasts

in a bowl I beat 2-3 eggs, a little salt and pepper and some romano cheese (in my house we cook with romano)

on aluminum foil:
plain italian breadcrumbs(I always use the unseasoned kind)
more romano cheese
garlic powder
salt
pepper
*You can you fresh flat leaf parsley too if you like, but my sister hates it, so we don't use it lol


Recipe is almost similar to yours. Try it with romano cheese next time. :)


yay! im glad to hear i wasnt too far away from the real italiano way of doing it :keke

i will def try it with some romano next time... :agree

[Mothahen]

I am not a fan of it either.

:werdsign

I like cutlets so thin you can read a paper thru it :agree

I have a recipe but not a strict one.....I do TONS of bread crumbs and sometimes red pepper flakes for kick :shuffle

[RICKY]

You don't like chicken cutlets at all or just when they are thick?

I don't like when they are thick either...

Has to be thin. They dont cook evenly, and imo are not as juicey.....

[just jess]

I am not a fan of it either.

Yuck, and tyson chicken is grossssssssssss

LOL you are a negative nancy..get out of my cutlet thread!

[Toni Bunz]

yay! im glad to hear i wasnt too far away from the real italiano way of doing it :keke

i will def try it with some romano next time... :agree

I'll try it with parmesen next time :agree

I use romano in my meatballs too

[just jess]

yeah i love them thin and crunchy :hungry

actually if it were up to me id leave the chicken out all together and just eat the crunchy breading :hitting

[RICKY]

LOL you are a negative nancy..get out of my cutlet thread!

Nelson, not nacey nelson. Sorry to spoil your chicken cutlet burgers :chuckle

[just jess]

Nelson, not nacey nelson. Sorry to spoil your chicken cutlet burgers :chuckle

lol wtf..they werent burgers.

they were delectable chicken slivers, breaded delightfully in seasonable seasoning :chuckle

[Toni Bunz]

yeah i love them thin and crunchy :hungry

actually if it were up to me id leave the chicken out all together and just eat the crunchy breading :hitting
:chuckle

whenever I make veal cutlets (thinly sliced, same recipe as above), I pour the leftover breadcrumb mixture into the bowl with the eggs and make a bread cutlet lol SO GOOD.

[RICKY]

I find if you beat the eggs longer then normal it comes out better.

[RICKY]

yeah i love them thin and crunchy :hungry

actually if it were up to me id leave the chicken out all together and just eat the crunchy breading :hitting


:LOL
Bread them tres times....lol

[just jess]

i breaded them twice this time for extra breadiness :chuckle

[Toni Bunz]

Oh and I like mine almost burnt...:spitfall

I hope my mom took out chicken this morning :shuffle

[Mothahen]

Oh and I like mine almost burnt...:spitfall

:aroused

I eat the extra berading that falls off :shuffle

[Coco69]

i like em thin too. ;)

does anyone make thier own bread crumbs?

[RICKY]

i breaded them twice this time for extra breadiness :chuckle

I like breading ravilois 3 times. Good stuff

[just jess]

i wish there was a thick manilla envelope that was made of breading where you can just stick the thin little cutlet inside, and fry up :chuckle

[Toni Bunz]

i wish there was a thick manilla envelope that was made of breading where you can just stick the thin little cutlet inside, and fry up :chuckle

LOL!


take a nice piece of italian bread and put some mozzarella on it and stick it under the broiler to toast it up so it's nice and melted. stick a chicken cutlet in the middle and maybe pour some sauce on it :spitfall


I just ate lunch, I should not be this hungry again. :yourcrazy

[bigkito]

what?! you are crazy lol

i can think of lots of things worse than cutlets

no fuckerrr i meant thick cutlets......they need to thin, and crisp, not thick and all softy and shit

[just jess]

no fuckerrr i meant thick cutlets......they need to thin, and crisp, not thick and all softy and shit

sorry i read that too quickly :shuffle

yeah i hate thick mushy ones

[So Deeva]

ok so next weekend food party at your place ? :sneaky

[just jess]

what happened to korean bbq :keke

[So Deeva]

what happened to korean bbq :keke


i think id rather have your cooking lol

im down for korean bbq wheneverrrr its an easy outing like joes shanghai lol lets go next week. i miss u we need to catch up :shuffle

[Sergeant Chaosss]

My chicken cutlettes will make you cum when you eat them..true story

[Gspot555]

Oh man, I am in the mood for Nonna's Cutlets right now

And her Veal Spattini :spitfall

Oh how I love veal!

[Toni Bunz]

what is veal spattini?

[RICKY]

Oh man, I am in the mood for Nonna's Cutlets right now

And her Veal Spattini :spitfall

Oh how I love veal!

I would love to try veal at a good place. Set it up brendan! I am home starting next week. Lunch anytime

[Mothahen]

i think id rather have your cooking lol

im down for korean bbq wheneverrrr its an easy outing like joes shanghai lol lets go next week. i miss u we need to catch up :shuffle

I am down for your cleaning out your PM's :agree

[Toni Bunz]

If this is what Spiedini is, I want some NOW lol

Veal Skewers: Spiedini di Vitello Recipe courtesy Mario Batali
Show: Molto Mario
Episode: Primavera Classics


1/2 cup extra-virgin olive oil
1 1/2 cups dried bread crumbs
1/2 cup grated caciocavallo cheese
1/4 cup currants, soaked in hot water for 10 minutes and drained
1/4 cup toasted pine nuts
1 bunch fresh chopped parsley leaves, reserve some for garnish
1 large egg
2 1/2 pounds veal scallops, cut into thin pieces, about 2-inches wide and 6-inches long
Salt and freshly ground black pepper
3 medium-sized onions, cut into 24 chunks, lightly roasted
24 small bay leaves
Lemon halves


Set out 6 (8-inch) metal or wooden skewers. If you are using wooden skewers, be sure to soak them in water for 30 minutes before using.
Place a medium frying pan over medium-low heat. Add 1/4 cup olive oil and heat until hot, but not smoking. Add the bread crumbs. Stir constantly and cook until golden, about 5 minutes. The mixture should be moist, but not wet. Remove from the heat and place the bread crumbs in a bowl. Add the caciocavallo, currants, pine nuts, parsley and egg and gently mix together.

Preheat grill or broiler.

Spread the veal slices out onto a clean work surface. Season with salt and pepper. Spoon equal amounts of the bread crumb stuffing into the center of each veal piece, gently patting the stuffing down. Roll each veal piece into a small roll.

Make the kebabs: Force a skewer through the center of an onion slice, a bay leaf, and a veal roll. Repeat, in the same order, 2 more times. Finish each kebab with 1 last bay leaf and onion slice. Make sure all the ingredients are pressed snugly together.

Brush the kebabs with extra-virgin olive oil and cook over a preheated grill or broiled until tender and golden brown, about 5 minutes per side.
To serve, drizzle with extra-virgin olive oil and a squeeze of lemon

[just jess]

My chicken cutlettes will make you cum when you eat them..true story

gimme the recipe

[just jess]

If this is what Spiedini is, I want some NOW lol

Veal Skewers: Spiedini di Vitello Recipe courtesy Mario Batali
Show: Molto Mario
Episode: Primavera Classics


1/2 cup extra-virgin olive oil
1 1/2 cups dried bread crumbs
1/2 cup grated caciocavallo cheese
1/4 cup currants, soaked in hot water for 10 minutes and drained
1/4 cup toasted pine nuts
1 bunch fresh chopped parsley leaves, reserve some for garnish
1 large egg
2 1/2 pounds veal scallops, cut into thin pieces, about 2-inches wide and 6-inches long
Salt and freshly ground black pepper
3 medium-sized onions, cut into 24 chunks, lightly roasted
24 small bay leaves
Lemon halves


Set out 6 (8-inch) metal or wooden skewers. If you are using wooden skewers, be sure to soak them in water for 30 minutes before using.
Place a medium frying pan over medium-low heat. Add 1/4 cup olive oil and heat until hot, but not smoking. Add the bread crumbs. Stir constantly and cook until golden, about 5 minutes. The mixture should be moist, but not wet. Remove from the heat and place the bread crumbs in a bowl. Add the caciocavallo, currants, pine nuts, parsley and egg and gently mix together.

Preheat grill or broiler.

Spread the veal slices out onto a clean work surface. Season with salt and pepper. Spoon equal amounts of the bread crumb stuffing into the center of each veal piece, gently patting the stuffing down. Roll each veal piece into a small roll.

Make the kebabs: Force a skewer through the center of an onion slice, a bay leaf, and a veal roll. Repeat, in the same order, 2 more times. Finish each kebab with 1 last bay leaf and onion slice. Make sure all the ingredients are pressed snugly together.

Brush the kebabs with extra-virgin olive oil and cook over a preheated grill or broiled until tender and golden brown, about 5 minutes per side.
To serve, drizzle with extra-virgin olive oil and a squeeze of lemon

THATS ALMOST IT!
only nonna doesnt put skewers in it...she just packs them up tightly in a baking dish and she puts something in the middle right g :hmm and instead of wrapping it with breading, the outside is breaded

[just jess]

ps i love my boyfriend's italian-american way to spell..."spattini" lokdjg :heart

[just jess]

i think id rather have your cooking lol

im down for korean bbq wheneverrrr its an easy outing like joes shanghai lol lets go next week. i miss u we need to catch up :shuffle

hahaha...im actually thinking of doing a little foodie party soon...i will cook for you my love :eat

i can do it next friday...sat i cant though :shuffle

[MiAmore]

i like to slice mine into thin strips..
bread them in panco bread crumbs that has been flavored with sazon & adobo..
fry them up real crispy..
they are sooooo good :spitfall

[just jess]

thats right...you do the panko thing...i need to get me some of those :agree

[MiAmore]

i cant tolerate regular bread crumbs.. you can season panco with anything.. it even comes honey flavored..

[JustLikeHeaven]

i like to slice mine into thin strips..
bread them in panco bread crumbs that has been flavored with sazon & adobo..
fry them up real crispy..
they are sooooo good :spitfall

Adobo :heart lol
all the recipes sound so good making me hungry again :hungry

[Gspot555]

I would love to try veal at a good place. Set it up brendan! I am home starting next week. Lunch anytime

You gotta come to my Nonna's, lol...WE can go there and eat all her food. I know of a good Italian place in the city, we are going to go next month when Rob comes here. So keep it open.


If this is what Spiedini is, I want some NOW lol

Veal Skewers: Spiedini di Vitello Recipe courtesy Mario Batali
Show: Molto Mario
Episode: Primavera Classics


1/2 cup extra-virgin olive oil
1 1/2 cups dried bread crumbs
1/2 cup grated caciocavallo cheese
1/4 cup currants, soaked in hot water for 10 minutes and drained
1/4 cup toasted pine nuts
1 bunch fresh chopped parsley leaves, reserve some for garnish
1 large egg
2 1/2 pounds veal scallops, cut into thin pieces, about 2-inches wide and 6-inches long
Salt and freshly ground black pepper
3 medium-sized onions, cut into 24 chunks, lightly roasted
24 small bay leaves
Lemon halves


Set out 6 (8-inch) metal or wooden skewers. If you are using wooden skewers, be sure to soak them in water for 30 minutes before using.
Place a medium frying pan over medium-low heat. Add 1/4 cup olive oil and heat until hot, but not smoking. Add the bread crumbs. Stir constantly and cook until golden, about 5 minutes. The mixture should be moist, but not wet. Remove from the heat and place the bread crumbs in a bowl. Add the caciocavallo, currants, pine nuts, parsley and egg and gently mix together.

Preheat grill or broiler.

Spread the veal slices out onto a clean work surface. Season with salt and pepper. Spoon equal amounts of the bread crumb stuffing into the center of each veal piece, gently patting the stuffing down. Roll each veal piece into a small roll.

Make the kebabs: Force a skewer through the center of an onion slice, a bay leaf, and a veal roll. Repeat, in the same order, 2 more times. Finish each kebab with 1 last bay leaf and onion slice. Make sure all the ingredients are pressed snugly together.

Brush the kebabs with extra-virgin olive oil and cook over a preheated grill or broiled until tender and golden brown, about 5 minutes per side.
To serve, drizzle with extra-virgin olive oil and a squeeze of lemon

Yes, that is it! Althought it looks like Batali is a little different. I am sure its still good though, Batali is an amazing Italian cook.


THATS ALMOST IT!
only nonna doesnt put skewers in it...she just packs them up tightly in a baking dish and she puts something in the middle right g :hmm and instead of wrapping it with breading, the outside is breaded

She does Skewer them, but she usually takes them out then plates them. Yea, she doesnt use the currant, at least I dont think she does...she wraps it with onion and sometimes HAM! and bay leaves on the outside LOL, WOW :spitfall I need these right now

MY father just dropped off some homemade lasagna at my house, so I guess I will have to eat that instead :shuffle :chuckle


ps i love my boyfriend's italian-american way to spell..."spattini" lokdjg :heart

I spelled it like I say it :wallbang LOL

I know it is spelled with the D, I had a brainfart, LOL


hahaha...im actually thinking of doing a little foodie party soon...i will cook for you my love :eat

i can do it next friday...sat i cant though :shuffle

What is happening next Saturday?

[Gspot555]

i cant tolerate regular bread crumbs.. you can season panco with anything.. it even comes honey flavored..

Panko breadcrums are sooo gooood.

[MiAmore]

Panko breadcrums are sooo gooood.

i can never go back to regular bread crumbs again..

[just jess]

You gotta come to my Nonna's, lol...WE can go there and eat all her food. I know of a good Italian place in the city, we are going to go next month when Rob comes here. So keep it open.



Yes, that is it! Althought it looks like Batali is a little different. I am sure its still good though, Batali is an amazing Italian cook.



She does Skewer them, but she usually takes them out then plates them. Yea, she doesnt use the currant, at least I dont think she does...she wraps it with onion and sometimes HAM! and bay leaves on the outside LOL, WOW :spitfall I need these right now

MY father just dropped off some homemade lasagna at my house, so I guess I will have to eat that instead :shuffle :chuckle



I spelled it like I say it :wallbang LOL

I know it is spelled with the D, I had a brainfart, LOL



What is happening next Saturday?


ooo i didnt know she skewered it, i never saw them :shuffle
tell your dad he should have dropped some off for me :grumpy
actually if you are smart you will bring me some tomorrow :chuckle

oh and next sat i have a dinner date with jessieah :romance
and then we are going to 2X4 for drinks---you should meet us there :keke

[chachie]

:heart chiCken cutLets :heart
im sure they tasted FANTASTIC jess! ;)

[just jess]

thanks chacha :)
if you ever leave your backyard i will make some for you :keke

[chachie]

thanks chacha :)
if you ever leave your backyard i will make some for you :keke

:LOL
fear not! now that summer is over, i wont be chillin in my yard haha
well, not until next year at least :keke

[joeydollaz]

i cant believe you nevre made chicken cutlets before ??

and they cant be too thin cause then they are too hard and cant be too thick because the fried breadcrumbs are what makes them so great. the thickness or lack there of is the key to good cutlets :WINK

:heart mom's cutlets :heart

[bigkito]

my mother happened to make chicken cutlets today :eat

[just jess]

i cant believe you nevre made chicken cutlets before ??

and they cant be too thin cause then they are too hard and cant be too thick because the fried breadcrumbs are what makes them so great. the thickness or lack there of is the key to good cutlets :WINK

:heart mom's cutlets :heart

cutlets were like one of the only things my cleaning lady could make when i lived home, so we had it all of the time...there was no reason for me to make them lol

[xXdReaXx]

i tenderized the cutlets first making them nice and thin...then i mixed the italian breading with some parmesean cheese, salt, garlic powder and lots of pepper and fried in a little bit of olive oil. then i squirted on some lemon over them .. soo good



I go to the butcher and have him slice them thin for me.

I put breadcrumbs, adobo, a little Mrs. Dash (extra spicy), shitload of romano cheese, garlic powder and parsley. :)

my mom takes the xtra bread crumbs and enough egg to bind it together, forms a patty, and fries that up too.

so good.:agree





LOL!


take a nice piece of italian bread and put some mozzarella on it and stick it under the broiler to toast it up so it's nice and melted. stick a chicken cutlet in the middle and maybe pour some sauce on it :spitfall


I do the same thing. except i use garlic bread w/ mozzarella.

:heythere


i like to slice mine into thin strips..
bread them in panco bread crumbs that has been flavored with sazon & adobo..
fry them up real crispy..
they are sooooo good :spitfall

panko is incredible. but i never have them at home.

i :heart that you use adobo. my mom always has. it gives it something extra.

the only way she could get me to eat hot dogs as a kid was to boil them in a pot of water with adobo (poke holes w/ a fork all over the hotdog first)

[antknee]

thats right...you do the panko thing...i need to get me some of those :agree

Panko is no joke. :agree



Yes, that is it! Althought it looks like Batali is a little different. I am sure its still good though, Batali is an amazing Italian cook. ?

Is Batali even italian? He's the most Irish looking italian if I ever seen one. :hmmm

[xXdReaXx]

Is Batali even italian? He's the most Irish looking italian if I ever seen one. :hmmm


:agree

i was in italy this summer. a lot of red headed italians. even in my family there were a couple.

freaky but yes.

[antknee]

:agree

i was in italy this summer. a lot of red headed italians. even in my family there were a couple.

freaky but yes.

Yea I thought he was a poser. lol. That explains it.

[xXdReaXx]

Yea I thought he was a poser. lol. That explains it.

he's a loser :agree but not much better than most people in this industry. coked out, alcoholic, womanizer... and absentee boss. :booted

but italian none the less. he used to be great. :shuffle

[antknee]

he's a loser :agree but not much better than most people in this industry. coked out, alcoholic, womanizer... and absentee boss. :booted


damn son, i take it you don't like him. :chuckle

[christyne13]

... fried in a little bit of olive oil. then i squirted on some lemon over them .. soo good...

PS the big tyson bags of chicken tenders that they sell at costco are so amazing.

One of my German favorites is Viener Schnitzel ... which is basically a breaded friend veal cutlet with lemon squeezed over :aroused

And the Costco tenders are good, but I use them for other chicken meals.



i like em thin too. ;)

does anyone make thier own bread crumbs?

I don't actually make them myself, but I have bought plain bread crumbs from the bakery (they grind up the old italian breads) and then seasoned them myself. Is more time consuming though so for the most part I use Renzi breadcrumbs.

Also for those that like extra crunchy breadcrumbs... you should try Israeli breadcrumbs... they are good :agree