“Chicken Cutlet”

IMG_1095 (2) Here is the fried chicken cutlet recipe that goes with the “Bega Crumbs” recipe I posted.

This recipe made my world complete!  It makes it possible to eat Italian style fried chicken in a healthy way.  It reminds me of the chicken we grew up with cooked by my mom.  Many of you may call it “Chicken Cutlet” as my husband does and I truly thought I would never eat it again.  I’m so happy to be able to share this discovery with you!

I hope this recipe opens your world up to the joys of a healthy chicken cutlet too.

Hallelujah!

Enjoy!

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Ingredients:

3-4 TBSPNs Ghee

1 lb. Chicken tenderloins or chicken breasts (either pound the breast to make them really thin or cut the breasts in half. They need to be very thin so they cook through quickly)

1 egg, beaten

Rutabega Breadcrumbs

Directions:

Heat the ghee in a saute pan as you prepare 2 bowls. One bowl with the egg. And the other bowl with the “bega crumbs”.  Take the pounded chicken and coat in the egg, then dip the egg coated chicken in the “crumbs” to coat. Repeat with all the chicken.  Place the now “dressed” chicken in the hot, melted ghee to start cooking.  It should sizzle when it hits the pan.  Don’t overcrowd the pan.  You can probably do 2-3 pieces at a time.  If the pieces are thin enough, it should only take 1-2 minutes per side to cook through and brown the crumbs.  So after to 2 minutes flip and cook for another 2 minutes. To flip, pierce with a fork and gently turn over.  After cooked through transfer to a paper towel to pat off any excess oil.

I paired it with celery root mash and sauteed kale.  You can make celery root mash the same way I make cauliflower and rutabega mash.  Take a look here.  To make the kale, use the same recipe as for Broccoli Rabe and replace the “rabe” with kale. Take a look here.

Enjoy this digestion friendly, incredibly indulgent treat!

5 from 1 reviews
Italian Fried Chicken
 
Sherri:
Recipe type: Dinner
Cuisine: Italian American/Paleo/Gluten Free
Prep time:
Cook time:
Total time:
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Ingredients
  • 3-4 TBSPNs Ghee
  • 1 lb. Chicken tenderloins or chicken breasts (either pound the breast to make them really thin or cut the breasts in half. They need to be very thin so they cook through quickly)
  • 1 egg, beaten
  • Rutabega Breadcrumbs
Directions
  1. Heat the ghee in a saute pan as you prepare 2 bowls. One bowl with the egg. And the other bowl with the "bega crumbs".
  2. Take the pounded chicken and coat in the egg,
  3. Then dip the egg coated chicken in the "crumbs" to coat. Repeat with all the chicken.
  4. Place the now "dressed" chicken in the hot, melted ghee to start cooking. It should sizzle when it hits the pan.
  5. Don't overcrowd the pan. You can probably do 2-3 pieces at a time.
  6. If the pieces are thin enough, it should only take 1-2 minutes per side to cook through and brown the crumbs. So after to 2 minutes flip and cook for another 2 minutes.
  7. To flip, pierce with a fork and gently turn over.
  8. After cooked through transfer to a paper towel to pat off any excess oil.