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Chicken cutlets are a great option for an easy weeknight dinner. But, basic breaded poultry can get a bit boring. Chef Anthony Scotto Jr. of Fresco by Scotto restaurant in New York City is stopping by the TODAY kitchen to make the most of crispy chicken cutlets. He shows us how to perfect this easy dinner staple and turn it into a satisfying vegetable soup and delicious pasta with mozzarella and tomatoes.
The secret to a perfectly crispy chicken cutlet is in the breading procedure. A three-layer coating of flour, egg and breadcrumbs ensures your cutlets will turn out perfectly golden and crunchy every time.
This fresh vegetable soup gets a hearty protein boost from crispy breaded chicken cutlets. The meaty bites add great flavor and texture to this easy weeknight dinner.
I love this recipe because it is easy to make, full of fresh flavor and the whole family will love it. The bright tomatoes, melty mozzarella and crispy chicken ensure this dish has something for everyone to enjoy.
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