The Power of a Chicken Cutlet

Chicken breast is the workhorse of the family meal. Inexpensive and versatile, there are countless ways to cook this lean protein. From stir fry to kebabs, casseroles to simply grilled, many people around the world eat this cut of meat on a pretty regular basis. But the lowly chicken breast doesn't get the praise it so genuinely deserves. Although not as sexy as a ribeye steak or as fancy as a double cut pork chop, chicken breast is far from boring. It's time to rethink the chicken breast as a blank canvas waiting for your artistic touch. And the most wonderful way to prepare it - Italian style pan fried chicken cutlets.

Pan Fried Chicken Cutlet with Checca and Parmesan

Growing up, I'm fairly certain we had chicken cutlets at least once a week. And why wouldn't we? They are delicious, quick and easy to make, and the foundation for lots of wonderful recipes. I still make them weekly for my family, and they are always met with smiles. Whether dressed with arugula, parmesan and lemon aside a quick risotto or stacked atop fettuccini Alfredo or as the foundation of chicken parmesan (or chicken parm sandwiches), we love our cutlets.

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If at all possible, you must make these with Progresso Italian Style Breadcrumbs. They have a distinctive flavor and texture that you can't get from any other brand. My mother always used these, and so do it. Just the smell of the chicken cooking on my stove reminds me of the happiness of being in my mom's kitchen, and there really isn't a better place in the world to be. If you have chicken breasts (or even breast tenders) in your freezer, you owe it to yourself to make a batch of these.

Italian Style Chicken Cutlets with Checca

Ingredients:

1 lb chicken breasts, pounded thinly to ensure quick even cooking

1 egg, beaten with 1 tbsp milk

1 cup Italian seasoned breadcrumbs*

Canola or vegetable oil

Salt & pepper

Method:

Fill a large skillet with enough oil to cover the bottom and go up the sides by 1/2 inch. Heat over medium heat for 5 minutes, While oil heats, pound chicken breasts thinly (One at a time, place in a sturdy food storage bag and whack it GENTLY with a meat mallet or a heavy pan until evenly thin). Dip into egg mixture then dredge in breadcrumbs. being sure to coat evenly. Add to oil and cook for a few minutes on each side, until golden and completely cooked through. Drain on a paper towel and season while hot with salt and pepper.

Checca

Checca is a simple, raw tomato sauce. Just chop some fresh tomato, add some minced garlic, chopped parsley and chopped basil. Drizzle in olive oil to coat. Season with salt and pepper. Top the warm chicken with the sauce and shave parmesan cheese on top.

* If you only have plain breadcrumbs, you can doctor them up this way: For every cup of breadcrumbs, add 1 tsp of dried parsley, 1/2 tsp each dried oregano and dried basil, 1/2 tsp garlic powder, and 1 tbsp grated (not shredded) parmesan cheese.