Imagine sinking your fork into a perfectly crispy, golden-brown chicken cutlet, its exterior crunchy and seasoned, hiding tender meat inside, with surprising bursts of tangy artichoke hearts. This Italian-inspired dish transforms ordinary chicken into an extraordinary culinary experience that looks and tastes like it came straight from a gourmet restaurant kitchen. Whether you're a busy home cook or a weekend chef looking to impress, these Chicken Cutlets with Artichoke Hearts are about to become your new go-to recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken cutlets
- 1 can artichoke hearts, drained and chopped
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Pat chicken cutlets dry with paper towels. Drain and chop artichoke hearts into small pieces. Set up three shallow dishes: one with beaten eggs, one with breadcrumbs mixed with Parmesan cheese, and one for seasoning.
- Season the chicken cutlets with salt and pepper on both sides. Ensure even seasoning by gently pressing the salt and pepper into the meat.
- Create the breading station: First dip each chicken cutlet into the beaten eggs, ensuring complete coverage. Allow excess egg to drip off.
- Next, coat the egg-dipped cutlets thoroughly in the breadcrumb and Parmesan mixture, pressing gently to help the breading adhere completely to the chicken.
- Heat olive oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Carefully place the breaded chicken cutlets into the hot skillet. Cook for approximately 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
- During the last minute of cooking, sprinkle chopped artichoke hearts over the cutlets to warm them through.
- Remove cutlets from skillet and let rest on a paper towel-lined plate for 2-3 minutes to absorb excess oil and allow juices to redistribute.
- Plate the chicken cutlets, garnish with additional artichoke hearts if desired, and serve immediately while hot and crispy.
Tips
- Pat chicken cutlets completely dry before breading to ensure maximum crispiness
- Use a meat thermometer to guarantee perfectly cooked chicken at 165°F
- Don't overcrowd the skillet - cook cutlets in batches if necessary for even browning
- Let cutlets rest after cooking to retain maximum juiciness
- For extra flavor, try adding herbs like basil or oregano to your breadcrumb mixture
- Use fresh breadcrumbs if possible for a more delicate, crisp coating
- Choose a high-quality olive oil for better flavor and proper heat distribution
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 150mg
