Not only you alone, but even the whole family loves cuttings. You have prepared them so many times that you have become almost perfect masters in this field, but there is still something to improve. You don’t believe? Try chicken cuttings in Italia this time. It is simple, but the result will surprise the chef.
Chicken cuttings in Italian: This sounds very noble, so it may also seem that their preparation will require many years of experience and corresponding equipment. However, you will only need a few basic ingredients and a few minutes of time. Their secrets are not complicated techniques, but in a thoughtful combination of flavors and the correct frying procedure.
You can find out more in the YouTub video by OUR SALTY KITCHEN:
Change you will appreciate
The basis of this culinary experience is chicken breasts and the key to success is their transformation into a thin schnitzel and its wrapping into a flavored breadcrumbs, which creates an irresistible crispy crust. The flavored breadcrumbs are the magical moment that will decide everything. Do you start such an innovation this time? It would not be a pity to try.
Don’t worry, you have everything at home
You will only need a few easily available ingredients for these championship cuttings. In addition to chicken breasts, without which it would not be possible, it will be smooth flour, eggs, breadcrumbs, salt, pepper and olive oil for frying. It seems that we will fry quite ordinary chicken cuttings – but until we look in detail on the composition of the bread crumbs.
Magic breadcrumon
How do we make a magic mixture that turns lunch into a perfect symphony of tastes? You will need dried herbs – especially oregano, basil, thyme and garlic powder. To make everything even better, we can also add grated parmesan to the mixture. Everything is then culminated in olive oil, which gives the cuttings golden color and crispy structure. If you add a little butter to the hot oil, the resulting taste of the cuttings will be even richer.
Height matters
Before you wrap, shake the meat into really thin slices that should have a maximum of half a centimeter in height. It will be ideal to lay meat between two layers of food foil – first, you will not get dirty a mallet, but mainly the meat does not tear and hold together. The further procedure will not differ from normal preparation. First, wrap the meat in flour, then in the egg and finally in Italian breadcrumbs. Always be careful that each layer adheres well to the previous one and the breadcrumbs then do not peel.
Frying is a little science
Perfect frying is also important. Oil – ideally with butter – heat on medium heat so that there is a small drop of water with which you will try the right moment, on the surface to “dance”. The oils must be enough to make the cuttings at least half submerged. Unnecessary investigation is not to benefit the matter. Place the cuttings on the pan best individually, with larger doses, the oil could be unnecessarily cool and instead of a crispy result you would get to a grease full of unsightly placks.
Serve as quickly as possible
The cuttings will be ready after three to four minutes of frying on each side. Now it will be enough to let them drain and store them on a paper cloth that will get rid of excess fat. The storage of cuttings perpendicular to a colander is also a good way. Do not leave them so long that the boarders enjoy all the levels of this perfection, you must serve them as soon as possible after removing from the pelvis.
Selection is up to you
If you serve cuttings classic with potatoes, or choose one of the more interesting side dishes such as salads or unusual rice, it is up to you. But do not forget the lemon – without it, the Italians would certainly not call the cuttings.
Sources :,,,
