Irresistible CUTLET with herb crust!

Imagine the intoxicating aroma of the

fresh herbs, garlic and imported parmesan!

When I learned to "cook Italian," I discovered that cutlet was one of my favorites! A visit to my mother-in-law's kitchen was a treat in itself.... The simmering sauces, fresh greens with olive oil, and cutlet encrusted with golden brown crumbs, cheese, and fresh herbs were just irresistible!

Now, cutlet is one of the most delicious and versatile foods we make! It can be served alone, with Italian Tomato Sauce and Cheese as in Chicken Parmesan, in a sandwich, or as a cocktail snack! An additional benefit is that less-than-tender cuts of meat are tenderized during the process of making them.

You can design your cutlet seasoning to suit your own tastes.... We offer guidelines for Italian cutlet. The cheese in the breadcrumb mixture creates a mouthwatering aroma as it cooks and tastes even better than it smells!

You will need 3 bowls or pie plates for the breading mixtures: Seasoned flour, beaten egg, and seasoned breadcrumbs. We make whatever quantity we need for the meat/poultry we plan to cook. Mix up the separate bowls as follows:

Seasoned Flour:

Flour
Garlic Salt
Onion Powder
Ground Pepper

Beaten Egg:

Just beat 2 – 3 eggs with a little salt and pepper

Seasoned Breadcrumbs:

Bread Crumbs
Grated Parmesan or Romano Cheese (Imported – about ¼ as much cheese as bread crumbs)
Fresh Herbs such as: Basil & Oregano (or Thyme, Rosemary, Parsley, etc....)
Ground Pepper
Garlic Salt

Start with slices of pork loin, boneless beef steaks, or portions of chicken breast or thighs. We usually use chicken breasts or pork. Trim off visible fat and waste. Chicken breasts can be cut crosswise into 2 – 3 pieces depending on the size of the breast; cut pieces of pork or beef in similar sizes. Each piece will spread and get larger in the process of preparing the cutlet, so you will be starting smaller than the finished product will become.

Put each piece of meat/poultry between two plastic food storage bags and pound until about ¼ - ½ inch thick depending on personal preference using the flat side of a metal mallet designed for flattening or tenderizing meat/poultry or the bottom of a heavy skillet or pot can be used. When all cutlet have been processed, begin the dipping/frying process.

Dip each piece into the 3 bowls in the order given – flour, egg, and then crumbs – and fry in olive oil on medium heat until golden on each side. Drain on paper towels. Keep the cutlets warm in a 200 degree oven until all are cooked.

To make Chicken Parmesan: Spread Italian Tomato Sauce in bottom of low-sided casserole dish or individual gratin dishes, place cutlets in a single layer on top, then cover with a generous layer of sauce.

Bake at 325 – 350 degrees until heated through and bubbly. Add grated or sliced cheese (Mozzarella, Fontina, Monterey Jack, Havarti, or Parmesan) to the top during the last 5 minutes of cooking time. Save any leftover cutlets in the fridge for sandwiches and snacks. They can also be wrapped tightly and frozen.

For a tasty cocktail snack, cut the pieces into smaller pieces or strips AFTER pounding but before frying to make finger food sizes. They can be served with a dipping sauce or with toothpicks.