Italian Chicken Cutlets with Ammoghio Sauce
Italian Chicken Cutlets with Ammoghio Sauce is an outstanding, delicious Italian dish. These breaded chicken cutlets cook really fast, making this a good recipe when you don’t have a lot of time to prepare dinner. They are very tender and flavorful due to the Parmesan cheese in the Italian Breadcrumbs. The savory Ammoghio Sauce, made with our Tuscan Seasoning, spooned over the cutlets is unlike any Italian sauce you’ve ever had, unless you’re from the Midwest.
Ammoghio Sauce, pronounced a-moy’-gyoo, (not to be confused with amogio sauce) is sort of a Sicilian Salsa found mostly in the Detroit area. It’s usually served cold over grilled meats, breaded chicken or steak, or used as a dipping sauce for vegetables or breadsticks. It’s a great change from a traditional marinara sauce. If you want it cold, just combine the ingredients and let sit in the refrigerator for an hour or two. We warm it for this recipe.
2 Large Boneless Skinless Chicken Breasts
¼ Cup Flour
1 Cup Italian Seasoned Bread Crumbs
¼ Cup Freshly Grated Parmesan Cheese
2 Large Eggs
2 Garlic Cloves, Finely Minced
2 Tablespoons Dry White Wine (Optional. Substitute water if not using wine.)
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
¼ Cup Extra Virgin Olive Oil for Cooking
Cooked Linguine or Other Thin Pasta for Serving
Combine all ingredients in a medium sauce pan. Warm over medium heat for a few minutes until hot. Don’t let boil.
Directions for Chicken:
Slice each chicken breast in half horizontally. If large enough, cut each piece in half so you have 4 cutlets from each breast. Pound each piece thin to about ¼”. Placing between 2 pieces of plastic or in a freezer bag will sometimes make it easier. Be careful so you don’t tear the pieces.
Combine Italian Seasoned breadcrumbs and Parmesan cheese in a shallow plate.
In a wide shallow bowl, add the eggs, (optional) white wine, garlic, salt and pepper. Whisk well to combine. Dip the floured chicken pieces in the seasoning. Turn over and coat on other side.
Place the flour on a shallow dinner plate or pie plate. Dip each chicken cutlet in the flour, covering both sides. Shake off the excess. This helps the breadcrumb mixture stick better.
Place each chicken piece on the bread crumb mixture. Turn chicken over to coat the second side. Press the mixture onto the chicken to help it stick. Transfer the pieces to a large plate until ready to cook.
Heat olive oil in a large non-stick skillet over medium high heat. When it starts to shimmer, carefully add the chicken cutlets. You’ll have to cook in a couple batches. Cook for 4 to 5 minutes until golden brown. Turn over and finish cooking another 2 to 3 minutes until golden brown and cooked through. Transfer to a plate. Loosely cover with foil to keep warm. Add a bit more oil if needed to cook the second batch.
Serve immediately, plating the cutlets on a bed of linguine. Spoon some Ammoghio Sauce over each cutlet. Add a side of broccoli, sautéed zucchini or other favorite vegetable, and your guests will ask for the recipe…and a second serving. Mangia!