Pollo italiano in padella

Ingredienti

• 1 pounds chicken cutlets (thinly sliced chicken breasts)
• 2/3 cup panko bread crumbs
• 1/3 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 large egg
• 3 tablespoons olive oil
• Salt and pepper

Preparazione

1. 1

   --- For the Italian Chicken Marinade - ---

2. 2

   In a gallon zip bag, combined the egg, Italian seasoning, garlic powder, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Shake the bag to mix the seasoning into the egg. Then add the chicken cutlets to the bag. Zip closed and shake to coat the chicken. Use immediately, or refrigerate and allow the chicken to marinate for several hours.

3. 3

   When ready to cook, set out a pie pan. Mix the Panko breadcrumbs with the Parmesan cheese. One at a time, dip the chicken cutlets into the Panko mixture and coat well on both sides.

4. 4

   --- For the Pan-Fried Italian Chicken Cutlets - ---

5. 5

   Set a large 14 inch cast-iron skillet over medium heat. Place the olive oil in the skillet. Once the oil is hot, gently lower the chicken cutlets into the skillet. Pan fry for 4 to 5 minutes per side, until the exterior is golden brown. Once fully cooked, move to a paper towel lined plate to drain. Serve warm.

6. 6

   --- Option 2: For Baked Italian Chicken - ---

7. 7

   Preheat the oven to 400°.F. Set out a rimmed baking sheet. Pour the olive oil over the pan. Once the chicken cutlets are well coated in Panko, place them on a baking sheet. Then flip them over so that the Panko has been coated in oil on both sides.

8. 8

   Bake for 15 minutes. The top should brown, but if it doesn’t, you can place the cutlets under the broiler for one minute to reach your desired color. Serve warm.