Crispy Ovenbaked Italian Cutlets

Today I reminisce about the schnitzel in Germany.  Italians make cotoletta, which is the same.  I want to make a healthier version of this cutlet; and so, I am using cereal as my base for the coating.  Instead of frying, this cotoletta goes right into the oven with a little canola oil.  Crispy Oven baked Italian Cutlets cut down on fat without compromising on taste.

I like to support our local business people, and I bought the chicken breasts at a local shop.  I cut them in half and then pound them. My nonna would always buy whole breast and debone them.  Today, we rely on quick methods because of work and schedules, but it is pretty easy to follow this method.  These were whole boneless chicken breasts.

Another light version of baked chicken is https://recipesatmytable.com/chicken-italiano/

The breasts ready for dredging.

I put the cornflakes through the food processor.

The secret ingredient to a crispy cutlet is the parmesan cheese.

Look at the colour as they crisp-up in the oven.

Up-close as I flip them half way through,  See how the coating adheres to the cutlet and doesn’t separate.

Now the sauce is easy to make.  I whisk the egg yolks with some cornstarch first and then add one cup of warm garlic/basil broth.  Add the broth slowly to temper the eggs and then put it on the stove and whisk constantly until it comes to a boil.  I like a thick sauce; if you want a thinner sauce add more broth. 

Here it is all thick and I add the butter, lemon juice and the fennel fronds.

It is all plated.

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Crispy Ovenbaked Italian Cutlets

Light and crunchy this is a keeper!!

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Crispy Ovenbaked Italian Cutlets

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 3

Author Renata Solski

Ingredients

The Cutlet Coating

• 2 cups cereal (Cheerios or Cornflakes) ground in food processor
• 1/4 cup grated parmesan
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1 large egg
• 1/4 cup milk
• salt and pepper
• 2 tbsp canola oil divided

The Sauce

• 1 egg
• 2 tsp cornstarch
• 1 cup warm water more if you want a thinner sauce
• 1 basil/garlic bouillon cube
• 1/4 cup white wine optional
• 2 tbsp butter
• 1 tbsp lemon juice
• fennel fronds chopped

Instructions

The Cutlets

1. Butterfly the chicken breasts, but don't cut through.  If you want smaller cutlets, then cut through.    

   Place between plastic wrap and pound to a thin texture. 

   Salt and pepper both sides. 

   Line a cookie tray with parchment and brush on 1 tbsp of the canola oil. 

   Set up a bowl with the egg and milk.

   In another bowl place the garlic powder, grated parmesan, Italian seasoning and crushed corn flakes. 

   Dip the cutlets into the egg and shake off excess egg.

   Then dip it into cereal coating.

   Place on a cookie tray lined with parchment. 

   Drizzle the other tablespoon of canola oil evenly over cutlets.  

   Place in a 400 F oven for 20 minutes, turn and return to oven for another 15 minutes. 

The sauce

1. In a small pot add the egg and cornstarch and whisk.

   Pour the warm broth slowly into the pot and whisk.

   Place pot on medium heat and whisk to a boil.

   Cook for a few minutes until thick. 

   Remove from heat and whisk in butter, lemon juice and white wine.

   Add the fennel fronds and serve over cutlets. 

Recipe Notes

Slowly pouring the warm broth over the eggs allows you to bring up the temperature without scrambling the eggs. 

The recipe for the chicken may be doubled easily.  

How to butterfly a chicken breast : https://www.youtube.com/watch?v=JP_TRCBjTRc

Sweet and Spicy Chicken Breasts

Chicken is my favourite because it can take on many flavours.  Sweet and Spicy Chicken Breasts has a tangy citrus sauce which makes it taste like an Island dish.  I gather these flavours from the Island of Sicily where my dad was born.  A few years ago I was in San Vito Lo Capo in Sicily and I love the flavours of Morocco that the locals infuse in their food.  Here it is all about the spices and the citrus.

San Vito Lo Capo is breathtaking.  The locals are warm and welcoming and the food is an experience that challenges  your taste buds.  Interested in going to partake in the Couscous festival?  Here are the details for 2019: http://www.sanvitolocapoweb.co.uk/couscousfest.php

I use bone-in chicken breasts.

gather the ingredients for the sauce and bring them to a boil.

 brown each of the pieces.

I use about one cup of couscous and the frozen peas have thawed.

The browning seals in all the flavours.

Arrange the pieces on a baking dish.

I cut the scallions and a clementine for my couscous.

I toss the couscous with a dressing that makes the citrus pop!

When I add the cornstarch slurry to the sauce it thickens.

The chicken comes out of the oven and is ready for plating.

I make little mounds of couscous and top it with more clementine sections and some orange rind.

The chicken shimmers with the sauce and it is succulent.

Individually plated it makes an elegant entree.

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Sweet and Spicy Chicken Breasts

Sweet and Spicy Chicken Breasts are made with a tangy citrus sauce.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Sweet and Spicy Chicken Breasts

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Author Renata Solski

Ingredients

The Chicken

• 6 chicken breasts bone-in
• 2 tbsp chicken seasoning I used The Keg brand
• salt and pepper
• 1 cup orange juice
• 1 tbsp grated orange peel
• 2 tbsp lemon juice
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/2 tsp nutmeg
• 1 tsp red pepper chilli flakes optional
• 1/2 cup orange marmalde
• 2 tbsp red pepper jelly
• 1/2 orange zest
• 1 tbsp cornstarch
• 2 tbsp water

The Citrus Couscous

• 1/8 cup apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 cup canola oil
• 2 tbsp chopped parsley
• 1 cup frozen peas
• 1 cup couscous
• 2 green onions chopped

Instructions

1. In a small sauce pan combine the orange peel, lemon juice, Worcestershire, Dijon, red pepper chilli flakes, nutmeg, red pepper jelly and marmalade.

   Stir over medium heat until it come to a boil and all the ingredients combine.

   Ensure that the chicken is dry.

   Rub the chicken with the seasoning and salt and pepper.

   Brown chicken in a skillet and put into a baking dish. 

   Remove about 1 cup of the sauce from the pan and brush it on the chicken.

   Place in a 400 F oven for 45 minutes, basting every 15 minutes.

   Remove chicken from pan.

   Add the cornstarch slurry to the pot of sauce. 

   Serve the sauce over the chicken

   Plate with the couscous.

The Citrus Couscous

1.  Cook Couscous as per package directions.

   Place frozen peas into warm water until they come to room temperature.

   Mix orange, juice, lemon juice, canola oil, dijon and parsley.

   Toss the peas into the couscous.

   Pour dressing over the couscous and peas.

   Serve with chicken as a side. 

Recipe Notes

You could use a whole cut-up chicken for this recipe.

I only cooked two chicken breasts tonight, but made extra sauce. 

This may also be served on a platter, but it is more elegant plated when entertaining.  

Cinnamon Peach Chicken

Cinnamon Peach Chicken connects me to my Sicilian roots.  I mix cinnamon and nutmeg to flavour this dish.  The peaches combined with the orange juice brighten the flavour.  Simple enough to prepare at the end of a long day, yet rich and elegant to adorn your table for company.

I like to use the whole chicken for this, but you can use chicken breast or your favourite chicken pieces.  To garnish you could use toasted cashews or walnuts for an extra level of taste.  Chicken makes a hearty and satisfying meal anytime of the week and the leftovers are nice in lunches.  If you want another Sicilian Chicken recipe,  https://recipesatmytable.com/sicilian-moroccan-roast-chicken/

The Star of this dish is the sauce.  A simple combination of butter and cinnamon simmer.

Next the peaches and orange juice join the party in the pot.

Brush the pieces of chicken with Canola Oil and season on both sides.

Place each piece on a hot grill and do not overcrowd the pan.

Look for that golden colour before turning.

Place the chicken on a pan prepared with parchment paper.  Remove some of the sauce from the pan and brush each piece of chicken with it. Baste both sides.  

Halfway through the cooking turn the chicken.

Keep the extra sauce warm and it will be great for serving.

I made a side of green beans and carrots for this dish.  The brightness of the lemon brightens up the whole dish.

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Cinnamon Peach/Orange Chicken

The flavours of peach,orange,cinnamon and nutmeg warm the house.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Cinnamon Peach/Orange Chicken

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 4

Author Renata Solski

Ingredients

The Chicken

• 1 whole chicken cut into 10 peices
• 2 tbsp canola oil
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp garlic plus spice
• 1 tbsp paprika

The Sauce

• 1 1/2 cup sliced canned peaches
• 1/2 cup peach syrup
• 1/2 cup orange juice
• 1/4 tsp each cinnamon and nutmeg
• 1 tbsp dijon mustard
• 1 tbsp honey

Instructions

The Sauce

1. Combine all the ingredients in a pot and place on high heat.

   Bring to a boil and then lower heat to medium.

   Cook for 15 minutes.

   Remove from heat and use a hand blender to pulse the sauce.

   It should be mostly smooth and thick.

   Return to heat for another 10 minutes and let thicken.

The chicken

1. Cut the chicken into 10 pieces and brush with the canola oil.

   Mix all the spices and sprinkle them onto both sides of the chicken.

   Place each piece on a hot grill to char.  Cook each piece for one minute on each side.

   Prepare a large cookie sheet with parchment paper

   Place the chicken on the parchment paper.

   Take 3/4 cup of the sauce out of the pot and thoroughly brush the chicken with it.

   Place in a 375 F oven for 40 minutes.  Turn chicken after 20 minutes.

   Remove from oven and serve with the remainder of the sauce. 

   You may garnish with toasted nuts at this point.

   Serve with rice, couscous or vegetables.  

Recipe Notes

For the side salad of green beans and carrots I boiled the beans and carrots together.  Boil them to taste; I like them a little crunchy.

The dressing:  4 tbsp olive oil, the juice of half a lemon, salt, pepper and 1 clove of garlic.  Toss and grate some lemon zest on this salad to serve.