Italian Chicken Cutlets
Italian Chicken Cutlets are the start of so many delicious Italian dishes. We also like them all by themselves with a squeeze of lemon.
This is the first chicken dish I taught the twins to make. This summer is the 9th summer I get to spend all day with the twins, Marshall and Ryder. They are now nine years old and just as full as energy as when they were three.
Today, marked the first day school is out and official summer vacation begins.
They like to do Instagram stories, which is so good for them, because they used to be so shy. They wanted to demonstrate a cooking lesson.
They showed everyone how we first pound the chicken, then dip it in pecorino romano, then egg and flour. (In our case we used a gluten free flour that we flavored with garlic powder and fresh parsley.) I used a recipe very similar to these parmesan lamb chops, which blew us away.
I set up a dipping assembly line, and showed them what to do. Twins tend to compete with each other and fight for their turn, which I try to use to my advantage.
We did each step on the insta-stories on instagram, frying and using an instant read thermometer. These boys are picky eaters, but they love the salty, tangy Pecorino Romano cheese. The cheese adds flavor to basic bland chicken breasts, and I thought they might just love these Italian Chicken cutlets. It wasn’t perfect video. It was real life.
At the end of the video, they told everyone, that is what the Spinach Tiger lifestyle is all about “teaching your kids to cook.” They said “don’t worry if it gets messy; just get them in the kitchen.”
They are nine years old. They nailed it. They get it. They’ve been cooking with me since before 2 years old. For them, it was “play” which turned into “attention” and “engagement.” They like being “part of the team,” or where the center of the energy is. I like it because it’s fun and I believe I’m setting them up for life. They have no idea we made gluten free chicken cutlets. You can use regular flour or breadcrumbs.
You Can Make Italian Chicken Cutlets Gluten Free
A note about my decision to use a gluten free flour instead of breadcrumbs: Gluten free breadcrumbs cost between $4 and $5, and that’s for maybe two dinners at the most. I can use a dollar’s worth of flour and get the result I want.
In this lesson I was able to talk to them about the parsley we grow in the garden. We used their personal favorite cheese, Pecorino Romano, (a sheep’s cheese from Italy) which is the secret to making basically bland food (boring boneless chicken breasts) come to life.
They loved them. Maybe next time, I’ll show them how to make chicken parmigiana.
By the way did you know this about chicken parmesan? It’s not called chicken parmesan because it’s made with parmesan cheese.
Like it’s veal counterpart, and parmesan cheese, it is named for the town of Parma, where it originated.
Originally, it was just made with a tomato sauce.
Most of you want to see the gooey cheese and I’ll be bringing that recipe to you soon.
- Pound the chicken to about ¼ inch or as thin as you like.
- Beat eggs with a little water.
- Lightly season with salt and pepper
- Grate Pecorino Romano medium size grate.
- Dip into grated Pecorino Romano Cheese
- Dip into beaten egg.
- Dip into flour or breadcrumbs.
- Heat coconut oil (or avocado oil) to medium high heat.
- Place cutlets into hot oil. Turn to medium heat.
- Cook 3-4 minutes each side, until golden brown.
- Chicken is done when center is 165 degrees F.
- Drain on paper towels.