I made these chicken cutlets with panko bread crumbs for an extra crunchy coating. I will never go back to using regular bread crumbs. I know, panko bread crumbs are Japanese, not Italian. But panko works magnificently for a really crunchy texture.
For this recipe, start with the marinara sauce and allow to simmer while cooking the chicken cutlets. This marinara sauce is a basic tomato sauce that cooks quickly.
Fry chicken breast in olive oil. The panko crust is so crisp and crunchy and the chicken stays extra moist.
Veal and pork chops are delicious prepared the same way.
Chicken breast are added to the marina sauce and cooks just long enough to allow the cheese to melt. This dinner is so simple and quick to cook. The results are amazingly delicious.
panko crusted chicken parmesan
¼ cup extra virgin olive oil
¼ teaspoon dried red pepper flakes
3 or 4 cloves garlic, minced
2 28-ounce can crushed tomatoes with puree
½ cup basil, chopped
1-teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a large heavy frying pan, on low heat, heat olive oil. Add red pepper and garlic, cook 1 minute.
Raise heat to medium-high and add the tomatoes. Let the sauce come to a soft boil, then lower the heat. Allow sauce to simmer for approximately 20 minutes, while cooking the chicken breast cutlets.
1 box linguine, cooked as directed.
4 to 6 boneless chicken breast, skin and extra fat removed
1-teaspoon kosher salt
¼ teaspoon freshly ground pepper
3 cups panko bread crumbs or more, if needed
1 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup extra virgin olive oil
Italian flat leaf parsley (optional)
Lay chicken in a single layer and covered between two sheets of plastic wrap or place in large zip lock bag. Using a mallet, lightly pound chicken breast to ¼ inch thickness.
In a medium size bowl, beat eggs.
Place flour on a plate and mix in salt and pepper.
On another plate, mix panko breadcrumbs with Parmesan cheese.
One at a time, dip chicken breast cutlets in flour and shake off excess. Now dip in egg wash and then immediately place in panko breadcrumbs. Cover completely with breadcrumbs and press. Place on a platter and continue with remaining cutlets.
In a large frying pan, heat the olive oil on medium heat. When the oil is hot, add the chicken cutlets without crowding. Cook until well browned on both sides, turning only once. Adjust heat so that chicken is always sizzling, but not burning. Continue until all the chicken cutlets are cooked. You may add more olive oil as needed. Remove chicken breast and lay on paper towels.
Add chicken cutlets to marina and cover with the mozzarella cheese. Heat until cheese is melted. Top with parsley if using. Serve with pasta.