Chicken Cutlets, Nuggets, or Strips

This was not only my favorite chicken when I was growing up, but it was also the favorite of my siblings, and later, my own children.  The recipe is the same whether you call it chicken cutlets, chicken nuggets, or chicken strips - the only difference is how you cut the chicken.  

The recipe is pretty flexible - you can completely omit the grated cheese (my mother never used it), but I like my bread crumb mixture to contain up to 1/2 cheese - I think it adds wonderful flavor.  I also like to cook my chicken in extra virgin olive oil, despite reports to the contrary, it adds amazing flavor.  Lastly, I finish the chicken with a heavy squeeze of fresh lemon juice - again, adding amazing flavor.  Honestly, I wouldn't bother making it if I didn't have fresh lemons on hand.  

Cut chicken into desired shape.

Prepare crumb mixture by adding up to 1/2 grated parmesan or romano cheese, or if you're like my mother, just use straight up Italian seasoned breadcrumbs.  don't even think about using plain breadcrumbs. 

If adding cheese to the breadcrumbs, mix them well.

Beat the eggs in a bowl.

Dip the chicken pieces in the egg, being careful to coat completely before allowing excess egg to drip back into the bowl.

Place egg coated chicken into the breadcrumb mixture, coating completely.

Preheat oil in a skillet or shallow pan until it begins to shimmer.  

Fry chicken until golden brown on one side, then flip and repeat.  remove from oil when cooked through and immediately sprinkle with a little kosher salt.  

Serve with plenty of fresh lemon wedges.  

Items used to make this recipe:

(affiliate links)

• Italian seasoned bread crumbs https://amzn.to/397A3q0

• Wusthof Nakiri knife https://amzn.to/2Qu2YxP

• good quality skillet https://amzn.to/2UfMU3X

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Chicken Cutlets, Nuggets, or Strips

makes 4 servings

Printable Recipe

Ingredients

• 1 pound boneless, skinless chicken breasts cut into nuggets, strips, or cutlets

• 2 large eggs

• 1 cup mixture of Italian seasoned breadcrumbs and grated parmesan or romano cheese (see note below)

• 1 cup extra virgin olive oil

• kosher salt to taste

• 2 large lemons, sliced into wedges

Directions

1. Cut chicken into desired shape.

2. In a shallow bowl, beat eggs well.

3. In a separate bowl, combine breadcrumbs and grated cheese if using.

4. Dip chicken into beaten egg, followed by breadcrumb mixture.

5. In a large skillet, heat oil until shimmering.

6. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste.

7. Serve with plenty of freshly squeezed lemon juice.

Notes

• You can omit the cheese and use just bread crumbs, but I like to use a mixture of half Italian seasoned bread crumbs and half grated Parmesan or Pecorio Romano cheese.

• For extra crunch, use Italian seasoned PANKO bread crumbs.

30-Minutes Skillet Drumsticks

Who doesn't need a new 30-minute skillet dinner idea to add to their repertoire. With just a few simple ingredients you probably already have on hand, you can turn boring chicken pieces into tender, flavorful drumsticks swimming in a pool of luscious gravy that makes itself.  Winner-winner chicken dinner!  

Season chicken on both sides with kosher salt and pepper.

Heat oil in an 8-inch skillet over medium-high heat.  

Brown chicken on all sides - this should take about 5 minutes.

While the chicken browns, get the chicken stock, fresh rosemary, and sliced garlic ready.

Here's what the chicken will look like after about 5 minutes.  The chicken dish won't have crispy skin when it's served, but it will add a ton of flavor to the pan sauce so don't skip this step. 

Add the sliced garlic to the pan and... .

Immediately follow with the chicken stock...

And the fresh rosemary.  Bring to a boil - this should happen almost immediately.

Lower the heat to a gentle simmer and cover - simmer for 25 minutes.

And here we are after 25 minutes.  See how the pan juices have reduced down and thickened?  Mmm.... spoon them over the chicken and garnish with a few fresh rosemary leaves.

Items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3cnV1TG

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30-Minute Skillet Drumsticks

makes 4 drumsticks

Printable Recipe

Ingredients

• 1 tablespoon canola oil

• 4 bone-in, skin-on chicken drumsticks

• Kosher salt and freshly ground black pepper

• 1/4 cup chicken stock

• 1 large clove garlic, sliced thin

• 2-inch sprig of fresh rosemary, plus more for garnish

Directions

1. Sprinkle kosher salt and pepper on both sides of drumsticks

2. In an 8-inch skillet over medium-high heat, saute drumsticks in oil until brown on all sides, about 5 minutes.

3. Add chicken stock, garlic, and fresh rosemary to the pan and bring to boil; cover and reduce heat to a gentle simmer for 25 minutes until chicken is fully cooked and pan juices are thick and bubbly.

4. Spoon pan juices over chicken and garnish with fresh rosemary leaves.