- 400 g Chicken Breast
- 130 g Breadcrumbs
- 30 g Pecorino Cheese
- 50 g Extra Virgin Olive Oil
- 2 g Parsley
- to taste Salt
- to taste Black Pepper
- to taste Lemonoptional
- to taste Mintoptional
The Italian Messina Chicken Breast Cutlet is a tasty second dish, perfect for dinner, and a light version compared to breaded and fried one.
For this preparation, in fact, neither the butter nor the egg is used and after having dipped it in breadcrumbs, the cutlet is cooked on the grill. The result is a soft slice of chicken breast (or if you prefer beef) with a crisp coating, flavored with parsley.
The presence of pecorino cheese gives a strong taste to the breading and to give a fresh note you can add mint leaves. Alternatively you can enrich the breading with minced capers.
Start from the meat. If you use the chicken breast, carefully remove the whole breast from the fat parts and the central bone. Then, using a sharp knife, make slices of about 1 centimeter. Then beat with the appropriate meat mallet to soften the meat and reduce its thickness. Then transfer the slices of meat on a plate, brush them with oil on both sides and put them aside while continuing to prepare. If you prefer, you can use beef, choosing the most tender slices such as those of round steak , rump or brisket according to your tastes.
Then proceed to prepare the breading: wash the tuft of fresh parsley. Dry it and finely chop the leaves with a knife or a mincing knife. In a large bowl, put the breadcrumbs and add the chopped parsley. If you like, you can also add a few leaves of chopped fresh mint. Then add the grated pecorino cheese to the mixture.
To flavor the breading, add salt and black pepper and mix everything. Now you can resume the meat put aside and put it into the breadcrumbs slice by slice, pressing well with your hands to make the mixture adhere.
Heat the grill well over medium heat and cook the meat for 10-15 minutes, turning it a couple of times halfway through until the slices of meat are well grilled on both sides. If you prefer, you can cook the cutlet in a preheated oven at 190 ° for about 15 minutes (if ventilated oven 170° for about 10 minutes).
The Italian Messina Chicken Breast cutlet will then be ready to be served very hot. You can grate the untreated lemon peel and squeeze the juice before serving, accompanied with a salad, crisp vegetables or baked potatoes to your taste!