Imagine biting into a perfectly golden, crispy chicken cutlet that's so deliciously crunchy it makes your mouth water instantly. This Italian-inspired recipe transforms ordinary chicken into a gourmet masterpiece that looks like it came straight from a high-end restaurant kitchen. With a delicate ricotta spread and a fresh, vibrant tomato salad, these chicken cutlets aren't just a meal—they're a culinary experience that will elevate your home cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 chicken breasts
- 1 cup breadcrumbs
- 1/2 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1 egg
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Prepare the chicken breasts by placing them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even 1/4-inch thickness, ensuring uniform cooking.
- Season the chicken breasts generously with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with beaten egg, one with breadcrumbs, and one empty for the breaded chicken.
- Dip each chicken breast first into the beaten egg, allowing excess to drip off. Then coat thoroughly in breadcrumbs, pressing gently to ensure the crumbs adhere completely to the chicken.
- Heat olive oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep and hot enough that a breadcrumb sizzles immediately when dropped in.
- Carefully place the breaded chicken cutlets into the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy, with an internal temperature of 165°F.
- While chicken is cooking, prepare the tomato salad. Halve the cherry tomatoes and place in a bowl. Add chopped fresh basil, a drizzle of olive oil, and season with salt and pepper.
- Remove chicken from the skillet and place on a wire rack or paper towels to drain excess oil and maintain crispiness.
- To plate, spread a generous dollop of ricotta cheese on each chicken cutlet. Top with the fresh tomato and basil salad.
- Serve immediately while the chicken is still hot and crispy, garnishing with additional fresh basil if desired.
Tips
- Temperature is Key: Ensure your oil is at the right heat (around 350°F) before frying. Too cool, and your chicken will be greasy; too hot, and the outside burns before the inside cooks.
- Even Thickness Matters: Pound the chicken breasts uniformly to ensure consistent cooking and maximum crispiness.
- Pat Dry Before Breading: Remove excess moisture from chicken with paper towels to help breadcrumbs adhere better and create a crispier coating.
- Don't Overcrowd the Pan: Fry chicken in batches to maintain oil temperature and prevent soggy cutlets.
- Let Them Rest: After frying, let cutlets drain on a wire rack to keep the crispy texture intact.
- Fresh is Best: Use fresh basil and ripe cherry tomatoes for the salad to enhance the overall flavor profile.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 45g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 145mg
