Are you looking for a delicious and easy-to-make chicken cutlet recipe?
Look no further! Paula Guadagnino’s Chicken Cutlet Recipe is the perfect recipe for busy weeknights. This flavorful and juicy chicken cutlet is sure to be a hit with family and friends. It’s also perfect for meal prepping and can be easily modified to fit any dietary restrictions.
Whether you’re a beginner or an experienced cook, this recipe is sure to please. Read on to find out more about this delicious dish.
What is Paula Guadagnino’s Chicken Cutlet?
Paula Guadagnino is the mother of famous TV personality Vinny Guadagnino. Her Chicken Cutlet Recipe is a classic Italian-American dish. This dish is made with boneless chicken cutlets, which are lightly battered and pan-fried.
It’s then served with a sauce of your choice, usually a tomato-based sauce or a cream sauce. It’s a simple and flavorful dish that’s sure to be a hit with everyone.
Why You’ll Love this Paula Guadagnino Chicken Cutlet Recipe?
This Paula Guadagnino Chicken Cutlet Recipe is an easy and flavorful dish that’s perfect for busy weeknights. With a few simple ingredients and minimal prep time, this dish can be whipped up in no time at all.
It’s also great for meal prepping and can be easily modified to fit any dietary restrictions. Best of all, it tastes great and is sure to be a hit with family and friends.
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How Does It Taste Like?
Paula Guadagnino’s Chicken Cutlet Recipe is a flavorful and juicy dish. The chicken cutlets are lightly battered and pan-fried, giving them a crispy exterior and a juicy interior. The sauce of your choice adds a touch of sweetness and acidity, making this dish truly delicious.
Ingredients
- 4 pairs of succulent boneless, skinless chicken breasts: The main protein source for the dish, boneless and skinless for ease of preparation and a leaner result.
- 4 large eggs from free-range hens: Eggs serve as a binding agent, helping the flour and breadcrumbs adhere to the chicken, creating a crispy coating during frying.
- 2 cups of finely milled artisanal all-purpose flour: All-purpose flour provides a smooth and even coating on the chicken, ensuring a crisp texture when fried.
- 1 cup of freshly grated Pecorino Romano cheese, aged to perfection: Pecorino Romano cheese adds a rich and savory flavor to the breading, enhancing the overall taste of the dish.
- 2 cups of golden panko breadcrumbs for a delightful crunch: Panko breadcrumbs, known for their light and crispy texture, create a crunchy coating on the chicken, adding a satisfying contrast to the tender meat.
- 1 teaspoon of freshly ground black pepper: Black pepper adds a warm and spicy flavor, complementing the other seasonings and enhancing the overall taste.
- 2 teaspoons of subtly smoky paprika: Paprika contributes a smoky and slightly sweet flavor, giving the dish depth and complexity.
- 2 teaspoons of hand-harvested sea salt: Sea salt enhances the natural flavors of the chicken and other ingredients, providing a well-rounded taste.
- Lemon wedges for a zesty citrus burst: Lemon wedges add a bright and citrusy element, cutting through the richness of the dish and providing a refreshing contrast.
- High-quality vegetable oil for frying, ensuring a perfect golden hue: Vegetable oil is used for frying, giving the chicken a crispy and golden-brown exterior.
- 1 teaspoon of aromatic onion powder: Onion powder adds a savory and aromatic flavor, complementing the other seasonings and contributing to the overall taste profile.
- Fresh thyme leaves, delicately chopped, lending a unique twist to the dish: Fresh thyme adds a subtle herbaceous note, imparting a unique and fresh twist to the flavor profile of the dish.
Step by Step Directions
Step 1: Prepare the Chicken:
Start by laying out boneless, skinless chicken breasts. If they’re thick, consider butterflying them to create thinner cutlets. Season the chicken breasts with 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and smoky paprika for a flavorful kick.
Step 2: Set Up a Breading Station:
In three separate shallow dishes, establish a breading station. Place finely milled all-purpose flour in one, beat the eggs in another, and mix golden panko breadcrumbs with freshly grated Pecorino Romano cheese in the third.
Step 3: Coat the Chicken:
Dredge each chicken breast in the flour, ensuring an even coating. Dip the floured chicken into the beaten eggs, then coat it with the panko-Pecorino mixture, pressing gently to make the breadcrumbs adhere.
Step 4: Season the Breadcrumbs:
Enhance the breadcrumb mixture by adding 1 teaspoon of onion powder for an extra layer of flavor.
Step 5: Heat the Oil:
In a large skillet, heat vegetable oil over medium-high heat. Make sure there’s enough oil to submerge the chicken halfway.
Step 6: Fry the Chicken:
Carefully place the breaded chicken breasts in the hot oil. Fry each side until golden brown and cooked through, approximately 4-5 minutes per side.
Step 7: Drain and Rest:
After frying, place the chicken on a paper towel-lined plate to drain any excess oil. Allow the chicken cutlets to rest for a few minutes.
Step 8: Garnish and Serve:
Sprinkle freshly chopped thyme leaves over the crispy chicken cutlets for a burst of herbal freshness. Serve the cutlets hot, accompanied by lemon wedges to add a zesty citrus flavor.
Step 9: Enjoy:
Savor these crispy and flavorful chicken cutlets inspired by Paula Guadagnino’s recipe. Whether enjoyed on their own or paired with your favorite side dishes, these cutlets are sure to delight your taste buds with their crunchy exterior and juicy interior.
Tips
• Use a meat thermometer to make sure the chicken cutlets are cooked through before serving.
• For a lighter version of this dish, use a combination of breadcrumbs and Parmesan cheese to coat the chicken cutlets instead of the batter.
• To make this dish gluten-free, use gluten-free all-purpose flour and gluten-free breadcrumbs.
• If you don’t have Italian seasoning, use a combination of dried oregano, basil, and thyme.
• To make this dish dairy-free, use almond milk and dairy-free cream.
Nutrition Information
This Paula Guadagnino Chicken Cutlet Recipe is a delicious and nutritious meal. One serving of this dish contains approximately 400 calories, 9 grams of fat, 18 grams of carbohydrates, and 11 grams of protein.
How to Store Paula Guadagnino Chicken Cutlet?
This Paula Guadagnino Chicken Cutlet Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
What Other Substitutes Can I Use in Paula Guadagnino Chicken Cutlet Recipe?
• For a healthier version of this dish, use whole wheat flour instead of all-purpose flour.
• For a dairy-free version, use almond milk or coconut milk instead of regular milk.
• To make this dish vegan, use vegan cheese instead of Parmesan cheese.
• For a gluten-free version, use gluten-free all-purpose flour and gluten-free breadcrumbs.
• To make this dish spicier, add a pinch of red pepper flakes to the batter.
• For a heartier dish, add cooked pasta or vegetables to the sauce.
Equipment
- Pan
- spatula, etc.
Ingredients
- 4 pairs of succulent boneless skinless chicken breasts
- 4 large eggs from free-range hens
- 2 cups of finely milled artisanal all-purpose flour
- 1 cup of freshly grated Pecorino Romano cheese aged to perfection
- 2 cups of golden panko breadcrumbs for a delightful crunch
- 1 teaspoon of freshly ground black pepper
- 2 teaspoons of subtly smoky paprika
- 2 teaspoons of hand-harvested sea salt
- Lemon wedges for a zesty citrus burst
- High-quality vegetable oil for frying ensuring a perfect golden hue
- 1 teaspoon of aromatic onion powder
- Fresh thyme leaves delicately chopped, lending a unique twist to the dish
Instructions
- Lay out the boneless, skinless chicken breasts. If they are thick, you can butterfly them to create thinner cutlets.
- Season the chicken breasts with 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and the smoky paprika.
- In three separate shallow dishes, set up a breading station. Place the finely milled all-purpose flour in one, beat the eggs in another, and mix the golden panko breadcrumbs with freshly grated Pecorino Romano cheese in the third.
- Dredge each chicken breast in the flour, ensuring an even coating.
- Dip the floured chicken into the beaten eggs.
- Coat the chicken with the panko-Pecorino mixture, pressing gently to adhere the breadcrumbs.
- To the breadcrumb mixture, add 1 teaspoon of onion powder for extra flavor.
- In a large skillet, heat vegetable oil over medium-high heat. Ensure there’s enough oil to submerge the chicken halfway.
- Carefully place the breaded chicken breasts in the hot oil. Fry each side until golden brown and cooked through, about 4-5 minutes per side.
- Place the fried chicken on a paper towel-lined plate to drain any excess oil. Allow them to rest for a few minutes.
- Sprinkle the freshly chopped thyme leaves over the crispy chicken cutlets.
- Serve the cutlets hot, accompanied by lemon wedges for a zesty citrus burst.
Notes
- Use a meat thermometer to make sure the chicken cutlets are cooked through before serving.
- For a lighter version of this dish, use a combination of breadcrumbs and Parmesan cheese to coat the chicken cutlets instead of the batter.
- To make this dish gluten-free, use gluten-free all-purpose flour and gluten-free breadcrumbs.
- If you don’t have Italian seasoning, use a combination of dried oregano, basil, and thyme.
- To make this dish dairy-free, use almond milk and dairy-free cream.
Nutrition
Frequently Asked Questions
What kind of chicken should I use for this recipe?
For this recipe, it’s best to use boneless, skinless chicken cutlets. This will ensure that the chicken cooks evenly and quickly.
Can I freeze this dish?
Yes, you can freeze this dish. Let the chicken cutlets cool completely before transferring to a freezer-safe container. The dish will keep in the freezer for up to 3 months.
Can I use other types of sauce?
Yes, you can use other types of sauce. Some great options include pesto, alfredo, or a white wine sauce.
Can I use chicken breasts instead of chicken cutlets?
Yes, you can use chicken breasts instead of chicken cutlets. However, you may need to adjust the cooking time so that the chicken is cooked through.
Can I use other types of flour?
Yes, you can use other types of flour, such as whole wheat flour or almond flour.
Can I make this dish ahead of time?
Yes, you can make this dish ahead of time. Simply cook the chicken cutlets and store in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.
Can I make this dish without the batter?
Yes, you can make this dish without the batter. Simply season the chicken cutlets with salt and pepper and pan-fry until cooked through.
Conclusion
Paula Guadagnino’s Chicken Cutlet Recipe is a classic Italian-American dish that’s sure to be a hit with family and friends. This easy and flavorful dish can be whipped up in no time at all and is perfect for busy weeknights.
Best of all, it’s easily customizable to fit any dietary restrictions. Give this delicious and nutritious dish a try tonight!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more