How to make the best southern fried chicken ...southern Italian, that is.

[Music] hey it's Marty the pasta guy today Italian chicken cutlets these are so good and you can do it with pork as well you want them to be real thin filets so with this chicken I'm going to slice this long ways in half and with pork you can ask the butcher at the grocery to uh do that for you they can send them through the butterfly machine or whatever they call it they won't do it with chicken but here's how this works I have some fresh breadcrumbs that I made you don't have to make them but plain just plain breadcrumbs not not seasoned not Italian just plain and then I'm going to mix an equal amount of grated Romano imported by the good stuff and we're going to mix that with some chopped parsley salt and pepper and finely chopped garlic I've got a big clove here you can use two cloves uh however much garlic you want and we're going to uh take these these fillets if it's chicken rinse them first and then we're going to tenderize whatever fillets you're going to use whether it's chicken or pork tenderize them and then we're going to dip them in the egg the scrambled egg and then coat them with the breadcrumbs fry them in olive oil that's it let's do [Music] it as I said plain breadcrumbs not seasoned and an equal or maybe a little lesser amount of grated Romano cheese not parmesan romano and buy the good stuff don't use craft or anything like that because it'll ruin everything Romano is pretty salty but we're going to add a four of a teaspoon of salt and a half of a teaspoon of black pepper here we go with the parsley and the g garlic it's pretty chopped pretty fine I I use all fresh stuff I mean you know some people want to cut corners and use garlic powder or garlic salt it's just not as good but you know do what you got to do but um I can guarantee you if you do it like this it's going to be [Music] better I like a lot of parsley and I don't mind that the parsley isn't chopped super fine I just find that you know it may be a little more rustic but I love the [Music] taste you don't have to have Master butcher skills to do this you just want to open these up if you don't have a knife it'll do it this has a serrated edge on it uh you could use kitchen scissors just make sure they're clean but I'm just opening this up a little bit to make it thinner and flatter [Music] so I'm taking the thick parts and just cutting them long ways in half so there you go maybe I'll make two pieces out of this one now we are lovingly massaging the chicken with our handheld pulsating device the spiked Hammer we do this on both sides stretching the muscles and making them thin relaxed and tender and now we share this pampering process equally with the other pieces over medium heat we're going to generously cover the bottom of our pan and it doesn't have to be extra virgin olive oil you can use plain let's put our cutlets in the egg to let them soak while we pull them out one by one and cover them completely with our breadcrumb [Music] mixture now we're ready to lay them in the skillet and check on them frequently we not only want them to be golden brown but we want to make sure that they also get fully cooked and an effort to do that when I'm turning these I'm making sure that the edge of the chicken that was on the outside of the pan is now on the inside assuming the inside of my pan is a little hotter it's just the way I do it with all of the leftover smaller pieces from the filets I'm using the rest of the egg and the breadcrumb mixture and I'm mixing them all together and then I'll put them in the pan in the shape of another flattened cutlet golden brown tender and just so good I didn't have any potatoes but I did have some hash browns I sauteed some baby zucchini this is going to be delicious if you need to reheat these then cover them completely with aluminum foil and then maybe use a toaster oven because you don't want them to dry out they're great right out of the fridge though if you try them like that you probably won't really feel the need to reheat them hey thanks for watching I appreciate your attention and please consider [Music] subscribing for

Channel: Marty the Pasta Guy

Views: 348

Keywords: Italian chicken, Italian pork, chicken cutlets, pork cutlets, veal cutlets, fried chicken, Italian meat dish, ethnic meat dish, Marty Pollio, Marty Polio

Id: 8kg0bb6y4MU

Length: 5min 42sec (342 seconds)

Published: Mon Apr 29 2024