Paula Guadagnino is known for her authentic Italian recipes, and her Chicken Cutlet is no exception. This simple yet delicious meal is perfect for an easy weeknight dinner that the whole family will love.
With just a few steps, you’ll be able to whip up this classic Italian favorite easily! This classic Italian dish has something for everyone – it’s savory yet crunchy. Try Paula Guadagnino’s Chicken Cutlets for your next dinner and you won’t be disappointed!
It’s easy to prepare this delicious dish from start to finish. Just follow the simple step-by-step instructions in this guide and you’ll have a perfect Italian meal ready in no time.
What is Paula Guadagnino’s Chicken Cutlet?
Paula Guadagnino’s Chicken Cutlet is a classic Italian dish. It consists of boneless chicken breasts coated in a mixture of parmesan cheese, eggs, and breadcrumbs, and then fried until golden brown.
It’s a simple yet delicious meal that can be served with a side of mashed potatoes, steamed vegetables, or your favorite salad.
With the addition of black garlic powder and freshly ground black pepper, it has an extra touch that will make this dish stand out. And to top it off, Paula Guadagnino’s Chicken CutletDelight is sure to delight your palate.
What does it taste like?
Paula Guadagnino’s Chicken Cutlet Delight is full of flavor. The outside is crunchy and golden-brown while the inside is juicy with a hint of smokiness provided by the black garlic powder.
After frying, the parmesan cheese melts into the chicken and creates an extra layer of savory deliciousness that pairs perfectly with the light seasoning of salt, pepper, and garlic.
How did I first get introduced to Paula Guadagnino’s Chicken Cutlet?
I first discovered Paula Guadagnino’s Chicken Cutlet Delight when I was searching for new Italian recipes to try out. After browsing through her cookbook, I immediately fell in love with the simplicity of this procedure.
I decided to try it out. I followed each step carefully, from prepping the chicken cutlet, coating it with parmesan cheese mixture, and then frying it until golden brown.
The aromas of garlic, parmesan cheese, and spices filled my kitchen as I cooked and I knew that this would be satisfying. After just a few minutes, my Chicken Cutlet Delight was ready to be served.
I couldn’t believe how simple yet delicious it tasted! It was such an amazing experience making this classic Italian dish at home, and I couldn’t wait to make it again.
Since then, Paula Guadagnino’s Chicken Cutlet Delight has become a regular part of our family meals and I’m sure it will be for years to come! Its flavor is so unique yet familiar, that you just can’t get enough of it. It’s the perfect addition to any Italian dinner!
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How to make Paula Guadagnino’s Chicken Cutlet?
Making Paula Guadagnino’s Chicken Cutlet Delight is easy and you don’t need to be a master chef to do it. All you need are some simple ingredients, a few kitchen tools, and a bit of patience.
Ingredients
- Vegetable Oil: We will use vegetable oil to fry the chicken cutlet. It has a high smoke point, giving it an edge over other types of cooking oils which can break down at high temperatures.
- Eggs: Eggs are vital in preparing our chicken cutlets as they help bind all the ingredients together and create a delicious crust. The eggs also help the ingredients stick to the cutlet while cooking.
- Salt: Salt is an essential ingredient, for Paula Guadagnino’s Chicken Cutlet it adds saltiness and helps bring out the other ingredients’ flavors.
- Parmesan Cheese: Parmesan cheese adds a savory depth as well as texture to the dish.
- Boneless Chicken Breasts: The boneless chicken breasts are the main ingredient of this dish. They provide a flavorful and juicy center to our cutlets, as well as texture.
- Black Garlic Powder: Black garlic powder adds a unique surface to the dish. It’s sweet yet smoky taste brings out all the flavors in the ingredients.
- All-Purpose Flour: All-purpose flour helps bind the chicken cutlet together. It also gives it a crunchy texture.
- Black Pepper: Black pepper adds a nice kick which balances out all of the other flavors in our dish.
- Breadcrumbs: Breadcrumbs add a lovely crunch to the coating of the cutlet. They also help the cutlets stay together while cooking them.
Step-by-step instructions
Step 1
Preparing the Ingredients
- Begin by gathering all of your ingredients and prepping them.
- Crack two eggs into a bowl and whisk together.
- In a separate bowl, mix the grated parmesan cheese with salt, black garlic powder, black pepper, and all-purpose flour.
- Place the breadcrumbs in another bowl for later.
- Set these aside and grab your boneless chicken breasts.
Step 2
Prepping the Chicken Cutlet
- Take one of the boneless chicken breasts and place it on a cutting board.
- Using a sharp knife, cut the breast into either 4 or 6 pieces depending on how large you want the cutlets to be.
- Place the cut pieces of chicken in a bowl with the whisked eggs and make sure each piece is covered evenly.
Step 3
Coating the Chicken Cutlet
- Take one piece of chicken at a time from the egg mixture and place it into the parmesan cheese mixture, making sure to coat each side evenly.
- Then take the chicken and place it into the breadcrumbs, once again making sure each side is covered.
- Place the cutlet onto a plate until you are ready to fry them.
Step 4
Frying the Chicken Cutlet
- Heat up some vegetable oil in a pan on medium-high heat.
- Once the oil is hot, place the cutlets into the pan and cook for about 3 minutes on each side or until golden brown.
- Once cooked, take them out of the pan and let them cool slightly before serving.
Tips
- Use a nonstick skillet to fry the cutlets for best results.
- To make sure the cutlets are cooked properly, use a cooking thermometer to check that they have reached an internal temperature of 165F.
- If you want to make the dish lower in fat, try baking or air-frying the cutlets instead.
- For extra flavor, add some herbs such as parsley or thyme to the egg and cheese coating.
Nutrition Information
What to serve with Paula Guadagnino’s Chicken Cutlet?
Here are some great side dishes to serve with Paula Guadagnino’s Chicken Cutlet:
- Roasted vegetables like potatoes, carrots, and broccoli.
- A fresh green salad topped with a light vinaigrette dressing.
- Classic Italian pasta such as spaghetti or penne tossed in olive oil and garlic.
- Freshly cooked whole grain bread with a side of olive oil and balsamic vinegar for dipping.
- Sautéed mushrooms drizzled with lemon juice and a sprinkle of parsley.
- A light white wine such as Pinot Grigio or Chardonnay to pair with the meal.
- For dessert, a classic Italian Tiramisu is always a great choice.
How to store leftover Paula Guadagnino’s Chicken Cutlet?
Leftover Paula Guadagnino’s Chicken Cutlet can easily be stored for later. To store, simply wrap each cutlet in foil and place them in a freezer-safe container. When ready to eat, heat up the cutlets either in the oven or microwave until they are warmed through.
For best results, it is best to eat the chicken cutlet within a few days or freeze them for up to three months. If you choose to freeze them, make sure that the cutlets are completely thawed before reheating them.
Can pregnant women eat this?
Yes, pregnant women can safely enjoy Paula Guadagnino’s Chicken Cutlet. However, pregnant women should take extra care to ensure that the cutlets are cooked through and that all of the ingredients are fresh and safe to consume.
It is important to make sure that any raw chicken is handled properly by washing your hands thoroughly after handling it.
Pregnant women should also pay attention to the other ingredients in the dish. Parmesan cheese, for example, is high in salt and can be dangerous if consumed in large amounts during pregnancy. It is best to use a low-sodium version or omit it altogether for safety.
Additionally, pregnant women should keep an eye on their portion size when eating Paula Guadagnino’s Chicken Cutlet. Eating small portions of the cutlets can help make sure that they are consuming safe and nutritious food during their pregnancy.
Paula Guadagnino Chicken Cutlet Recipe
Equipment
- Bowls and Pan
Ingredients
- Vegetable oil
- 1 large egg
- Salt to taste
- 4 tbsp Parmesan cheese shredded
- 2 chicken breasts boneless
- 1/4 tsp garlic powder
- 1/2 cup all-purpose flour
- 1/4 tsp black pepper
- Lemon wedges & Freshly chopped parsley for serving
- 1/2 cup breadcrumbs
Instructions
- Gather all the necessary ingredients and prepare them. Crack the egg into a bowl, mix parmesan cheese with salt, black garlic powder, black pepper, and flour in one bowl, and set aside. Place the breadcrumbs in another.
- Take one of the boneless chicken breasts and cut it into 4 or 6 pieces depending on the desired size. Put the cut pieces of chicken in the bowl with the whisked eggs and coat them evenly.
- Take one piece of chicken from the egg mixture, then dip it into the parmesan cheese mixture and breadcrumbs, coating each side evenly. Place onto a plate until ready to fry.
- Heat up some vegetable oil in a pan on medium-high heat. When the oil is hot, place the cutlets in the pan and cook for 3 minutes on each side or until golden brown. Once cooked, remove from the pan and let cool slightly before serving.
Notes
- Use a nonstick skillet to fry the cutlets for best results.
- To make sure the cutlets are cooked properly, use a cooking thermometer to check that they have reached an internal temperature of 165F.
- If you want to make the dish lower in fat, try baking or air-frying the cutlets instead.
- For extra flavor, add some herbs such as parsley or thyme to the egg and cheese coating.
FAQs
Can I substitute the parmesan cheese with other cheeses?
Yes, you can substitute the parmesan cheese with other cheeses such as mozzarella or cheddar. However, keep in mind that this will affect the taste of the dish and may also require additional seasoning.
What if I don’t have breadcrumbs?
No problem! If you don’t have breadcrumbs, you can make your own by blitzing some stale bread in a food processor until it forms crumbs. Alternatively, you can also use crushed crackers or cornflakes as a substitute.
Can I bake this instead of frying it?
Yes, baking is a great way to make Paula Guadagnino’s Chicken Cutlet with less fat. Preheat your oven to 375F and place the cutlets on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown and cooked through.
Can I make the cutlets vegan?
Yes, you can easily make the cutlets vegan by using plant-based milk instead of eggs and omitting the parmesan cheese. To add some flavor to the coating, try adding some spices such as garlic powder and paprika. You can also use plant-based breadcrumbs for a vegan-friendly option.
Wrapping Up
Thank you for checking out the article on Paula Guadagnino’s Chicken Cutlet! This dish is sure to please any crowd with its deliciousness and simple yet impressive presentation.
Please share this article with anyone who loves to cook and is looking for a yummy, crowd-pleasing dish.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more