Whether you prefer chicken pan-fried or baked, this Recipe of Italian chicken chops is easy to prepare in less than 30 minutes! It has thin-sliced chicken breasts with delicious Italian flavors, and is perfect to pair with pasta or other Italian-inspired side dishes.
Chicken breasts are one of those ingredients that tend to have a bad reputation … However, everyone still seems to love them. You may have heard people say that chicken is not exciting or not juicy enough. Yet chicken breasts are still very popular and used in so many dishes! It’s confusing.
See, the cut is not the problem; it’s all about how to prepare the chicken. Treat them right and they are yours chest friend in the kitchen!
Are chicken chops the same as breasts?
Yes, they certainly are! Chicken chops are thinly sliced breasts, sometimes hammered to become even thinner. The thin cut is able to cook quickly and evenly while remaining nice and moist.
Here we share one of ours favorite dishes to make with chicken breast cutlets. It’s a simple breaded chicken recipe pakita with Italian flavors, and can be made pan-fried or baked.
Whole-Fried or Baked Italian Chicken Chops
Crusty, crusty, juicy and delicious Italian Chicken Chops are fabulously easy as a quick and almost free dinner. The recipe includes just a handful of classic pantries you probably have now in your kitchen – like Panko and Italian spices.
Although I prefer to quickly fry this dish, you can pop these chicken cutlets into the oven and bake them too!
However you decide to create them, these beauties are ready in below 30 minutes (including prep). Pair them with your favorite Italian-inspired sides for a satisfying meal that the whole family will love!
Ingredients You Need
- Chicken chops – thinly sliced chicken breasts
- Bread crumbs – or simple crumbs, but note that they will not become so crusty
- Parmesan cheese – grated
- Italian spice – shopping or homemade
- Garlic powder – because is there really an Italian recipe without garlic?
- Egg – batita
- Olive oil – or your favorite neutral-tasting hot oil
- Salt and pepper
How to Make Curly Italian Chicken Chops
Doing the Marinade
The first step is to make the Italian marinade. In a gallon zip bag, combine the egg and spices. Shake the bag to mix the spices into the egg.
Then add the chicken chops to the bag. Zip closed and shake to cover evenly the chicken. Use immediately, or refrigerate and allow the chicken to marinate for a few (up to 8) hours.
Coating the Chicken
When you are ready to start cooking, set up a cake. Mix the bread crumbs with the Parmesan cheese.
One by one, dip the chicken chops into the pancake mixture and especially well on both sides.
Then choose your favorite dish below!
Frying Pan of Bread Chicken Chops
Then set up a large 14-inch cast-iron kettle over medium heat. Add olive oil to the pot and after it is hot, gently lower chicken chops into the pot one at a time. Fry for 4 to 5 minutes for each side, until the outside is golden brown.
Once fully cooked, move the fried chicken pieces to a paper-lined plate to drain.
Oven-Baking Crack Chicken Chops
Easily fry these Italian chicken cutlets to use less oil and still taste good!
Preheat the oven to 400 ° F. Place a frying pan and pour the olive oil on the pan. After the chicken chops are well covered with Panko, place them on a baking sheet. Then use tweezers to carefully invert them so that the Pan was covered with oil on both sides.
Bake for 15 minutes. The top should brown, but if not, you can place the chops under the grill for one minute to achieve your desired color.
Service Offers
Blow these warm and curly oven or whole-fried chicken cutlets on a large plate with your favorite charcoal-y sides.
They are perfection paired with spaghetti or other pasta, and a delicious balsamic cherry tomato sauce or simple marinara.
Either serve along with a few caramelized zucchini noodles (zodels!), Roasted potatoes with pestle, or a refreshing and plentiful caprese panzanella.
Frequently Asked Questions
It can, but you will need to increase the cooking time. I suggest you hammer the breasts to thin them as much as possible, and then cover them with the marinade and breading. Fry the Italian chicken breasts for 8-10 minutes on both sides, until no longer pink inside. Or bake in a 400-degree preheated oven for 30-40 minutes, depending on the thickness of the breasts. Check for manhood again (the internal temperature should be at least 165 degrees) and serve hot.
Swap Pan for your favorite gluten-free seasonless “bread” crumbs to instantly make this GF-friendly dish.
Allow the chops to cool completely before transferring to an airtight container, and store them in the refrigerator for up to 3 days. Reheat by baking in a preheated oven at 350 degrees for 10 minutes, until heated through. You can microwave to heat, but the breaded Italian chicken won’t have the same ravishing crust.
Frying pan or oven-fried chicken cutlets are also well frozen! Transfer refrigerated pieces to a frozen secure airtight container (such as a plastic zipper bag), and store them in the freezer for up to 3 months. Thaw in the refrigerator overnight or use the thaw in the microwave. Then bake in a 400-degree oven for 10-15 minutes until hot.
Looking for Easier and Delicious Dinner Recipes?
Italian Chicken Cookies (All-Fried or Baked!)
Pan-fried or baked, this fabulously easy recipe makes crispy delicious Italian chicken cutlets in less than 30 minutes! Pair with pasta or your favorite Italian sides.
Portions: 4 portions
For Italian Chicken Marinade –
In a gallon zip bag, combine the egg, Italian spice, garlic powder, 1 teaspoon salt and 1/4 teaspoon black pepper. Shake the bag to mix the spice into the egg. Then add the chicken chops to the bag. Zip closed and shake to cover the chicken. Use immediately, or refrigerate and allow the chicken to marinate for a few hours.
When you are ready to cook, set a cake. Mix the bread crumbs with the Parmesan cheese. One by one, dip the chicken chops into the Panko mixture and place well on both sides.
For Italian Chicken Chops –
Place a large 14-inch cast-iron kettle over medium heat. Put the olive oil in the pot. After the oil is hot, gently lower the chicken chops into the pot. Fry for 4 to 5 minutes per side, until golden brown on the outside. Once fully cooked, move to a paper towel lined plate to drain. Serve hot.
By Bakita Italian Chicken –
Preheat the oven to 400 ° .F. Place a baking tray. Pour the olive oil on the pan. After the chicken chops are well covered with Panko, place them on a baking sheet. Then invert them so that the Pan is covered with oil on both sides.
Bake for 15 minutes. The top should brown, but if not, you can place the chops under the grill for one minute to achieve your desired color. Serve hot.
Frying pan or oven-fried chicken cutlets are also well frozen! Transfer refrigerated pieces to a frozen secure airtight container (such as a plastic zipper bag), and store them in the freezer for up to 3 months. Thaw in the refrigerator overnight or use the thaw in the microwave. Then bake in a 400-degree oven for 10-15 minutes until hot.
Served: 1computer, Calories: 235kcal, Carbohydrates: 8g, Protein: 15g, Fat: 16g, Saturated fat: 4g, Polyunsaturated Fat: 2g, Monsaturated Fat: 9g, Trans fat: 1g, Cholesterol: 75mg, Sodium: 266mg, Potassium: 213mg, Fiber: 1g, Sugar: 1g, Vitamin A: 153IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 1mg
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