Maria’s Breadcrumbs, Chicken Cutlet & Veal Scallopini
Maria’s Breadcrumbs:
Shopping List:
32 oz Italian Seasoned Bread Crumbs
1 cup Pecorino Romano
1 cup Parmigiano Reggiano
½ cup chopped Flat Italian Parsley
1 Lemon – juiced and seeds removed
½ cup Extra Virgin Olive Oil (First Cold Pressed)
½ Tbs Lawry’s Salt
1 Tbs Onion Powder
1 tsp Ground Pepper
4 lg Cloves Garlic (minced or pressed)
Salt to taste, may not need salt due to the salt content of the cheeses
Instructions:
Add all the ingredients from your shopping list in a large bowl and mix together thoroughly. The bread crumbs can be stored in the freezer up to 6 months.
Chicken Cutlets or Veal Scallopini:
Shopping List:
4 Skinless Boneless Chicken Breast and/or
8-12 thin cut Veal Scallopini
Maria’s Bread Crumbs
8 eggs
1 tsp Lawry’s Salt
1 tsp ground Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
Extra Light Olive Oil for frying
Butter
16 oz container Amogio Sauce
Chicken Cutlet Instructions:
Clean and cut the chicken breast per the video.
Prepare the egg mixture by cracking 8 eggs into a large bowl and mixing in the Lawry’s salt, ground pepper, onion powder & garlic powder. Whisk all the ingredients together well. Place the cut pieces of chicken into the egg mixture. Remove each piece of chicken and push into the bread crumbs. Ensure each side is well coated with the bread crumbs. As you are pushing the chicken breast into the breadcrumbs, it will thin out and widen on its own. Once all the chicken has been breaded, they are ready to fry.
On medium high heat, coat the bottom of the frying pan with Extra Light olive oil and add a little pat of butter. Fry the chicken on each side until golden brown, remove from the pan and place on a drying/draining rack to preserve the crispness. Serve by itself, with a drizzle of lemon juice or topped with Amogio Sauce, and enjoy!
Veal Scallopini Instructions:
Prepare the egg mixture by cracking 8 eggs into a large bowl and mixing in the Lawry’s salt, ground pepper, onion powder & garlic powder. Whisk all the ingredients together well. Place the veal into the egg mixture. Remove each piece of veal and push into the bread crumbs. Ensure each side is well coated with the bread crumbs. Once all the veal has been breaded, they are ready to fry.
On medium high heat, coat the bottom of the frying pan with Extra Light olive oil and add a little pat of butter. Fry the veal on each side until golden brown, remove from the pan and place on a drying/draining rack to preserve the crispness. Serve by itself, with a drizzle of lemon juice or topped with Amogio Sauce, and enjoy!
