Jake Harper
Italian bread crumbs are a versatile ingredient that can be used to bread chicken in a variety of ways. The process typically involves slicing chicken breasts into thin cutlets, which are then coated with a mixture of breadcrumbs, Italian seasoning, and other spices before being fried or baked. This results in a crispy and juicy chicken dish that can be served with pasta, potatoes, vegetables, or salads. The breading process is a key step in creating a delicious and flavorful crust, and the use of Italian bread crumbs adds a unique twist to the classic breaded chicken recipe.
Characteristics and Values table for breading chicken with Italian breadcrumbs:
| Characteristics | Values |
|---|---|
| Chicken | Boneless, skinless chicken breasts |
| Chicken Cutlets | Slice chicken breasts into thin cutlets, about 1/4 inch to 1 inch thick |
| Breadcrumbs | Italian breadcrumbs or panko breadcrumbs |
| Seasoning | Italian seasoning, garlic powder, salt, and pepper |
| Cheese | Parmesan, pecorino Romano, or Grana Padano |
| Oil | Extra virgin olive oil |
| Cooking Method | Pan-frying, baking, or air frying |
| Cooking Time | 3-6 minutes on each side, or until golden brown |
| Serving Suggestions | Pasta, salad, rice bowl, grain bowl, or sandwich |
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What You'll Learn
Prepare your chicken breasts
To prepare your chicken breasts for breading, you will first need to decide whether to slice the chicken breasts or butterfly them. Slicing the chicken breasts will yield more cutlets, but butterflying will result in a bigger cutlet. If you choose to slice the chicken breasts, cut them into thin slices, about 3-4 slices per breast. If you choose to butterfly the chicken breasts, cut the chicken breast in half lengthwise, then pound it with a meat mallet or rolling pin until it is about 1/4 inch to 1 inch thick.
Once you have cut and/or pounded your chicken breasts to the desired thickness, you may need to use a tenderizer (kitchen mallet) to ensure that they are nice and thin. This step is especially important if you are using larger chicken breasts, as you want them to be an even thickness before breading. Pounding the chicken breasts with a mallet will also help to tenderize the meat, making it more tender and juicy after cooking.
If you are using store-bought chicken breasts, be sure to clean them of any visible fat and tendons before proceeding.
Now that your chicken breasts are prepared, you can begin the breading process. The breading process typically involves a three-step dredging process using flour, egg, and breadcrumbs. First, dredge each piece of chicken in flour, shaking off any excess. Next, dip the floured chicken into a beaten egg, and then let any excess egg drip off. Finally, coat the chicken with breadcrumbs, patting them onto each side of the chicken to ensure an even coating.
You can season your breadcrumbs with a variety of ingredients, such as Italian seasoning, garlic powder, salt, pepper, and parsley. You can also add grated parmesan cheese to your breadcrumbs for extra flavor. Be sure to check the ingredients list on your breadcrumbs, and opt for breadcrumbs made with bread instead of corn starch.
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Mix the breadcrumbs
When preparing Italian-style breaded chicken, it is important to get the right type of breadcrumbs. Breadcrumbs should be made with bread, not corn starch. You can make your own breadcrumbs, but it is also possible to buy them from a bakery or a supermarket. If you are buying them, check the ingredients on the bag.
Once you have your breadcrumbs, you can mix them with other ingredients to add flavour. You can use Italian seasoning, which often contains garlic, or add garlic powder separately. You can also add salt and pepper to taste. Some recipes suggest adding parmesan cheese and parsley to the breadcrumb mix.
Mix the dry ingredients together on a large plate, ensuring they are spread evenly across the surface. You can then dip your chicken cutlets into the egg mixture and let the excess drip off before placing them on the breadcrumbs. Use your hand to pat the breadcrumbs onto the chicken, ensuring it is fully coated.
If you are using cheese in your breadcrumb mix, you may want to mix the breadcrumbs with the cheese and parsley in a separate bowl before adding the other dry ingredients.
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Beat the egg
Beating the egg is a crucial step in the breading process. It helps the breadcrumbs adhere to the chicken and creates a golden crust when fried. Here is a step-by-step guide to achieving the perfect egg wash:
Step 1: Crack and Beat the Egg
Start by cracking an egg into a bowl. You can use a fork or a whisk to beat the egg. Beat the egg vigorously until the yolk and white are fully combined and have a uniform consistency. This step ensures that the egg mixture is homogeneous and will coat the chicken evenly.
Step 2: Add a Splash of Water (Optional)
Some recipes suggest adding a small amount of water to the beaten egg. This step is optional but can help to thin out the egg mixture, creating a lighter coating on the chicken. It can also make the egg go a little further if you are breading a larger quantity of chicken.
Step 3: Season the Egg Wash (Optional)
At this stage, you can also add some seasoning to the egg wash if desired. A pinch of salt and pepper can enhance the flavour, but this is entirely optional, as the chicken will also be seasoned with the breadcrumb mixture.
Step 4: Prepare for Dredging
Once your egg wash is ready, it's time to prepare for the dredging process. Have your bowl of beaten egg nearby, along with separate plates or bowls for the flour (seasoned with salt, pepper, and garlic powder) and the breadcrumb mixture (a combination of breadcrumbs, cheese, parsley, salt, garlic powder, and Italian seasoning). Ensure you have a clean workspace and all the necessary tools, such as tongs or a spatula, for the next steps.
Step 5: Dredge the Chicken
This is where the magic happens! Take your sliced and pounded chicken cutlets and coat them first in the flour, shaking off any excess. Then, dip them into the egg wash, ensuring they are fully coated. Allow any excess egg to drip off before moving on to the final step.
Step 6: Coat with Breadcrumbs
After the egg wash, it's time to coat the chicken with the breadcrumb mixture. Place the cutlets in the plate or bowl of breadcrumbs and use your hand or a spoon to gently press the breadcrumbs onto all sides of the chicken, ensuring an even and thorough coating.
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Coat the chicken
To coat the chicken, start by slicing the chicken breasts into thin cutlets. The ideal thickness is around 1/4 inch to 1 inch. If your chicken breast is thicker than this, you can cut it in half lengthwise and then use a meat mallet or rolling pin to pound it to the desired thickness.
Next, prepare the breading station. In one bowl, beat an egg and add a small amount of water if desired. In a separate flat bowl or plate, combine the breadcrumbs, Italian seasoning, garlic powder or granulated garlic, parsley, parmesan cheese, salt, and pepper. Mix the dry ingredients well, spreading them evenly across the plate. If you want your chicken to have a crispy texture, you can use panko breadcrumbs instead of regular breadcrumbs.
Now you are ready to coat the chicken. First, dredge each piece of chicken in the flour, shaking off any excess. Then, dip the floured chicken into the egg wash, ensuring it is fully coated. Finally, place the chicken in the breadcrumb mixture and use your hands to gently press the breadcrumbs onto all sides of the chicken, making sure it is evenly coated.
Let the breaded chicken rest on a piece of wax paper for a few minutes to allow the breading to adhere. This will help ensure that the coating doesn't fall off during cooking.
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Fry the cutlets
Frying the cutlets is the final step in making Italian breaded chicken. Before frying, ensure your chicken cutlets are thinly sliced and coated with egg wash and breadcrumbs.
To fry the cutlets, heat oil in a large frying pan over medium heat. The choice of oil is important, and extra virgin olive oil is recommended. However, any oil you have on hand will work. When using a stainless steel pan, heat the oil to high heat and then reduce to medium heat before adding the chicken. For non-stick pans, simply heat the oil to medium heat.
Once the oil is hot, carefully place the cutlets in the pan. Fry the cutlets in batches to avoid overcrowding the pan. Each side should cook for approximately 3 to 6 minutes, or until golden brown. Use tongs or a spatula to flip the cutlets, ensuring that the coating does not burn. The internal temperature of the chicken should reach 165°F.
Once cooked, remove the cutlets from the pan and plate them with lemon wedges to squeeze over. You can also serve them with pasta, potatoes, vegetables, or salad.
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Frequently asked questions
You will need chicken breasts, Italian breadcrumbs, flour, eggs, olive oil, salt, pepper, and garlic powder. You can also add cheese and parsley to the breadcrumb mixture for extra flavour.
You should slice the chicken breasts into thin cutlets, about 0.5-1 inch thick. If the chicken is thicker than 1 inch, cut it in half lengthwise and pound it with a mallet or rolling pin until it reaches the desired thickness.
First, dredge the chicken in flour, then dip it in beaten egg, and finally, coat it with the breadcrumb mixture. Make sure to pat the breadcrumbs onto the chicken to ensure it is fully coated.
Heat olive oil in a pan over medium heat. Carefully place the breaded chicken in the pan and cook for 3-6 minutes on each side, until golden brown and cooked through. Alternatively, you can bake the breaded chicken in the oven or cook it in an air fryer.
