Breaded Chicken Cutlets With Eggplant & Mozzarella

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When making breaded chicken cutlets, consider adding in some delicious eggplant and mozzarella for extra flavor. Make breaded chicken cutlets with eggplant and mozzarella with help from a longtime experienced chef in this free video clip.

Part of the Video Series: Flavorful Dishes
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Video Transcript

Benvenuti amici! Welcome to Isabella's Bella Cucina. My name is Isabella Morgia di Vicari, and I'm going to teach you how to make breaded chicken with eggplant and mozzarella. As I would call it, Pollo parmigiana with melanzane. Alright, which is the Italian version of chicken with eggplant and mozzarella. So, let's get started. The very first thing I want to show you is a restaurant trick that I learned many many years ago. You ever wonder why when you go out sometimes to a really nice restaurant and their chicken is so tender? But, when you make it at home, it does nothing for you. Well, I'm going to show you why. Alright. I got to tell you one of my most favorite things in my pantry is a cereal bag. Yes, a cereal bag. Watch what I do with this thing. I'm going to take this breast of chicken, I'm going to put them in there; one more piece. Let's give myself some room here. Watch this. All of you, if you don't have a maleta that looks like this, you need to go out and get one. A little Mickey Mouse maleta doesn't do the trick. Now, watch, there it is. Turning around and you have some beautiful chicken that has been pounded, it's going to be very tender and wait 'till you see when you taste it. So, what we're going to do is actually we're going to go into three different bowls, but let me beat this egg up just a little; I've got about two eggs here. Season it of course. Now, remember, everything that you use needs to be seasoned. I've got a little bit of Romano cheese here and I'm actually going to put the Romano cheese in the breadcrumb mixture, and some fresh herbs. I'm going to cut that up. Chop them up and put them in the breadcrumbs as well. Now, you can put them in the eggs, you can put them in the breadcrumb; you just want to get it in there. I'm going to put them in the breadcrumbs right now 'cause I like that beautiful green trunks, chunks of herbs. Okay. I've got a nice piece of chicken and it's going into, oops, see I mess that one up; let's try this again. You're going from the flour to the egg to the breadcrumbs. So, let's move this over just a little, so I got it in the right order. And when you use the flour, herb and breadcrumb system here, you get a really nice crusty chicken. So, you got the flour, you got the egg and then you're going into, then you're going into the breadcrumbs. Got a lot of green on there. But, that's how I like it. Okay, right into the plate. Two more pieces. You're going to go through the flour again, the egg mixture; oop, that's my stove telling me it is ready; into the breadcrumb, here we go. And one more piece. You know, the reason I use that cereal bag is you know what, if I were to use just a regular plastic bag, it would break up pretty easily, especially the way I pound things. Alright, here we go. Okay. Let's get this in here, bread it really well. Okay. Put this in here, I want a little more breading on that side. Alright. That's the hardest part right there. Now, we're going to take this beautiful chicken, we're going to go to the frying pan, put a beautiful brown coating on there, put it in the oven and you'll see what happens next. So, let's get to the stove. Okay, so we've got our chicken breaded. I'm going to put a little bit of olive oil in this pan. I've got the pan on pretty high, I had it preheating as we were getting ready. Now, all I want to do is put a nice crust on this chicken. We're not even going to worry about it being cooked all the way through. I just want a nice crust. Now, you can hear that sizzle. Look at that beautiful piece right there. Okay. Now, as that is browning on this side, again, I'm not going to be concerned about this chicken cooking all the way through, 'cause all I want to do is put this to get a nice brown coating on both sides, nice and crispy; then, I'm going to take it right back and I'm actually going to get the marinara and I'm going to get the eggplant and I'mg going to put it altogether and put it in the stove; in the oven, excuse me. Now, look at this beautiful crusted chicken. Now, it looks good enough to eat, but guess what, it's still not done. So, we're not going to touch it just yet. What I don't want you to do is to eat raw chicken and get sick on me. So, here we go, I've got a nice little pan that will go in the oven. I'm going to coat the bottom of it with a little sauce, my marinara of course and remember to don't forget to go and find Chef Isabella's marinara sauce right there. So, here we go. We have the sauce on the bottom. We've got a beautiful piece of chicken right here, got another piece here and one more right there. And guess what, that eggplant, remember I told you about that eggplant, all I did was, as you can see, I sliced this eggplant in rounds and I literally, with a very little olive oil, literally bath it some colors, season it with a little salt and it's ready. So, let me get a fork a moment. So, I'm going to put a piece of eggplant right on the top. This is actually one of my mother's favorite signature dishes. She loves to make eggplant with the chicken parmigiana. Now, I'm going to take that marinara sauce again; I'm going to top it on the top, just like that, little more sauce on that corner, little more there. Ah, let's finish it up. It's beautiful. We're going to add a little bit of Romano cheese. Don't forget the beautiful mozzarella, little bit there, little bit here and a little more there. I'm going to bake this in the oven, 350 degrees 'till it's hot and bubbly and I would say, probably 20 to 30 minutes max uncovered and wait 'till you see when it comes out. Alright. Now, look at this beautiful breaded chicken with eggplant and mozzarella parmigiana. Now, let me tell you something. I would actually go straight from the oven to the table with this dish. Notice this beautiful dishes that you can get anywhere, any Pyrex, any CorningWare, whatever it is that you like to use, make sure you plate that right there or fix it right there when you put it in the oven 'cause that's one less dish that you have to wash. My family just absolutely loves this chicken parmigiana with eggplant and your family will too. Vivere bene i miei amici. Live well my friends. Ciao!


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