Best 5 Italian Breaded Chicken Recipes

ITALIAN BREADED CHICKEN

Steps:

• In a large resealable plastic bag, combine salad dressing and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small shallow bowl, combine the bread crumbs, Parmesan cheese and pepper. Drain and discard marinade. Roll chicken in crumb mixture. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 20-25 minutes or until chicken juices run clear.

ITALIAN BREADED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Cut chicken breasts in half.
• Lay chicken on large cutting board, cover with plastic wrap, and pound with meat mallet till about 1/4 inch thick.
• In medium bowl, mix egg beaters, salt, and pepper.
• On large plate, mix breadcrumbs and salad dressing mix.
• Dip chicken in egg mixture, then roll in breadcrumb mixture.
• Arrange on baking sheet.
• Bake for 25-30 minutes.

ITALIAN STYLE BREADED CHICKEN CUTLETS

Steps:

• 1. Season chicken cutlets with salt and pepper. Place 2 shallow bowls on a work surface. Add the breadcrumbs, cheese, parsley, garlic and salt and pepper to one bowl. Add the beaten eggs plus 1 tbsp of water to the second bowl.
• 2. Working with one cutlet at a time, dip the cutlet into the beaten eggs, lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your hand, scoop bread crumbs on top of chicken and press lightly, turn chicken over and repeat to ensure a good layer of crumbs on both sides. Transfer the cutlet to a clean plate and repeat with remaining cutlets.
• 3. Add oil to a large skillet over medium high heat, enough to cover the bottom. I use a clad stainless steel for this but non-stick and cast iron work well also. If using cast iron, heat over medium heat.
• 4. Gently lower cutlets into the skillet and fry, adjusting heat as necessary for a steady, slight bubble until bottom is browned, about 3 - 4 minutes. Flip cutlets and fry until the other side is browned, about another 4 minutes.
• 5. Transfer to paper towels to drain and repeat with remaining cutlets. I keep them in the oven at 200° on a baking sheet lined with paper towels if we are going to eat them immediately.
• 6. *If you cannot find chicken cutlets at your local grocery, you can buy chicken breasts. Slice them in half the long way and then pound them out with a meat mallet or a heavy skillet.

ITALIAN BREADED BONELESS CHICKEN BREAST

Steps:

• 1. Preheat oven to 425 degrees F (220 degrees C).
• 2. Mix Parmesan cheese and Italian bread crumbs in a bowl.
• 3. Rinse chicken under cold water. trim off fat from chicken and slice into halves. Pat chicken dry.
• 4. Lightly coat chicken into the mayonnaise, then into the bread crumbs mixture to coat. Arrange coated chicken on a baking sheet.
• 5. Bake 45 minutes in the preheated oven, flipping once halfway through (this helps avoid loosing bottom coat). Cook for full duration or until coating is golden brown.

ITALIAN BREADED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• 1. Preheat oven for 425°F.
• 2. Turn a large skillet onto med-high heat.
• 3. Coat skillet with the olive oil.
• 4. In one bowl, add eggs and beat with a fork.
• 5. In the other bowl add bread crumbs.
• 6. Coat chicken in the egg mixture then dip in the bread crumbs until coated.
• 7. Then dip it again in the egg mixture then bread crumbs to get a nice breading around the chicken.
• 8. Let the chicken lay on both sides til their a nice crisp golden brown, about 2-3 minutes.
• 9. Lay chicken on a greased backing sheet and brush on honey mustard.
• 10. Cook for about 20 minute or unit chicken is done.
• 11. Add mozzarella and return to oven for about 2 minutes for the cheese to melt.
• 12. *NUTRITION INFO: Calories: 364.4, Fat: 15.2, Sat Fat: 3g, Cholesterol: 244mg, Sodium: 309.4mg, Carbs: 0.1g, Fiber: 0, Protein: 53.2g