Laura, I just recently moved away from home and into my own apartment, where I started watching your videos in order to finally learn how to actually make things that taste good. thank you for not only helping me to survive, but also for the hundreds of compliments I've gotten on my cooking over the past few months. you're the best!! love from Germany :)
Best thing ever is left over cold chicken cutlets in a salad! Might sound weird being cold but it is so good! I love it in a caesar salad or a balsamic vinaigrette type salad.
Mmmm yum! They look absolutely delicious Laura! I'm definitely making them for my husband and I for dinner tomorrow! Thanks so much for the recipe! And can I just add that I really appreciate all the recipes you filmed before leaving for Miami. I know you mentioned you had a really long day of filming, and I just appreciate all the hard work and effort you put into Laura in the Kitchen. The love you have for it really shows and comes through in your videos. I love you my dear Laura!
I made these tonight for dinner and they were wonderful! Nice moist chicken and the bit of lemon drizzled is perfect. Easy and done in no time at all. Love, love your website.
I like your cooking, your accent and your pink top - looks great Laura another brill recipe, tryng to catch up on all your vids only recently found the channel
I wanted to let you know your famous in our home! Every time I play one of your videos, as soon as the music starts my daughter who is two says!! BITALLEEE. Your watching BITALLEE!!! And then my five year old boys laughs and says, your watching Laura Vitale AGAIN!!!
To the food police out there:Wiener Schnitzel the classic version is made mostly with pork or veal. In Vienna they pound it out so thin that it can cover a 12in. plate very easily. Quite wonderful. Chicken cutlets became popular in the 1970's when beef prices skyrocketed and veal cost became prohibitive. Their popularity stayed high and the Italian American Chicken cutlet Parmesan eclipsed the Scaloppini di vitello dish at most Italian eatery's. This young women is an amazing cook and pairing that with her good looks and personality she could easily be a star on a Food network program. She must have a very happy family friends and husband that benefit from her cooking talents.
Same exact recipe that my family has used for many generations. Of course every Italian family believes Nonna's cooking is the best and no one can top it, but its very nice to see that this is literally the same way I prepare chicken cutlets. Nothing can beat it in my eyes!
Though my son is an executive chef I still follow your recipes. I don't like some comments where people said that you talk too much or repeat yrself that you are Italian; what I say myself is thank God that what you know you are sharing with us, and thanks a lot for doing such a job. What I don't like is that you use a lot of salt, if you permit me to say. I like your cooking especially the Mediterranean dishes, since I am from Malta, an Island just 60 miles away from Sicily.
This is a family favourite for us too! Exactly the same recipe and no matter how many you make there are NEVER any left over lol! We just call it breaded chicken In my Canadian/Croatian/English/Irish household lol! But its the exact same as the Italian's "Chicken cutlets" that I've had and the same as the Schnitzel too. I think that this just proves that no matter what you call them, they are delicious!!
It does vary. I am Sicilian and we put parsley and minced garlic along with cheese in our breadcrumbs. Staple at our house. My kids love them! Great video!
This recipe was perfect! Made this for my husband last night and he and I both loooooved the breading on the chicken. Thanks for sharing! Definitely going to make this a lot now.
Looks Yummy, I love chicken cutlets... My mom is Puerto Rican and I just showed her this video and she makes awesome cutlets.. but she likes her adobos and sazons!!!! Lol, she said Laura Vitale uses salt and pepper for everything.. I guess everybody has a different way of seasoning things.. but us Puerto Ricans love some seasonings!!! Lol
I made this a week ago, and it was so divine! I used extra virgin coconut oil instead of vegetable and Olive oil, and your house smells so good plus it adds flavor to the chicken aside from coconut being healthy for your health as well. I am making it right now for the second time with her other recipe which is the red skinned mashed potatoes which is sooo yummy! The best! My love says, it's excellent!!! Thank you Laura. I learned so many of your recipes while I am on leave! :-)
Hi Laura!! I always make this recepie but with some variations...I use parmesan cheese, dry oregano, and a little bit of granulated garlic all mixed with the bread crumbs! Sooo delicious!!
Laura in the Kitchen I just had this tonight lol. I never knew it was called this. But you are right this is an Italian classic. My family doesn't use flour, and vegetable oil is substituted with butter for a better flavor.
In Lebanon, we call it Escalope, that's what its called in French. It's very well known and of course DELICIOUS! I have a very similar recipe, the last time I made these I added onion and garlic powder to the flour and bread crumbs (another chef's tip) along with parmiggiano. It was fantastic. Now, I will add a splash of milk to my recipe as well. Thanks for sharing Laura... Xox
Laura, I admire your love for cooking as I too grew up around food with my nonna also! :) now I am a personal cook for clients, I know what you mean when you say when you go away on trips you miss cooking! Have a fabulous day!! :)
I made this twice now Laura & my family loves it! I cut my own chicken breast thinly and I substituted with Panko bread crumb & used cheddar cheese instead (since I couldn't find the kind of cheese you use). It still turned out delicious. Thank you so much for the idea. Btw, I've tried your turkey, beef stew, banana bread, pumpkin bread, green bean casserole, pumpkin soup & Thai noodle soup as well since I've found your channel about five months ago. They all turned out great! Thanks for inspiring me to try new practical good recipes.
I will make this for my kids. They love chicken tenders so these will be a hit. I made a few of your pasta recipes for my kids before and they always ask me "Is this from Laura in the kitchen". lol. Please make lots of kids friendly recipes. Thanks Laura.
Love them I made it your way this time, I've tried so many recipes through time because my kids love chicken cutlets, but this time they told me "WOW mom it's Restorant quality" so thank you.
I love it :-) I made it 2 days ago following your recipe and from that day my boyfriend wants me to make it always! You are a genious! Greetings from London (From a Peruvian girl) xx
Thats a good recipe Laura. The only thing I do different its I mix the flour and the bread crumbs together.Also I dip my chicken in egg first then the flour bread crumbs mix. Really delicious for dinner.
Laura, I would love for you to do a short video about how you choose your garlic at the market and how you store it at home? I've seen in your past videos a small basket of Garlic left out? does it bring out the flavor? Also in a past video you said garlic with the green stuff poking out means its older? i always thought that meant it was more fresh!oops lol I use garlic in so many recipes I would love some "Italian" Garlic Tips! Thanks in advance you are such an inspiration & have helped me so much already
Shoprite brand breadcrumbs are my fav to use when making chicken cutlets, the italian seasoning in it is perfect! These are a family favorite of ours too, my husband is Spanish and this is how his family's been making it for years too :)
When I lived in Austria, chicken cutlets were like a staple. Obviously, like it's been mentioned, it's called schnitzel there but whatever, same thing but different name. There they served it with lemon, just like you said, and cranberry sauce :) Delicious!
She is so good. I have also mixed the reg oils w/ the olive oil not just to keep from smoking but b/c my mom always said the olive was too expensive to use by itself. lol.
To-MAY-to, To-MAH-to, guys. I grew up with a German father calling them schnitzel but the Italians on my mother's side calling them scaloppine or cutlets, it doesn't make her wrong; it's what she grew up calling them. Leave her alone.
I agree with you, but I just don't see any hostile comments, just some people politely pointing out that it is called differently in their place. I don't know why you should be defensive.
I'm defnetly goin to try this recipe... Planning to try your thai inspired noodle soup tonight!!! Quite excited.... Laura I world really like to see a video on your take on making the perfect mash potatoe... Please keep cooking!! Love you and ur videos sooo so much and u inspire me with of ur recipes... Wish u all the best! Love all the way from Bangladesh!
I made it just yesterday and I say this with deep sadness .. I couldn't eat it!! The 2 Tbsp of red curry paste is OVERWHELMING :( AND I like my food spicy. My advice is cut back to 1 Tbsp or less since its your first time making it.
We made the soup a few days ago and we felt the need to put in more coconut milk and not because of the amount of red curry paste. Thanks goodness we had more cans on hand. We also added sliced mushrooms.
Camarones a la Diabla! Devilish spicy shrimp along with with some kind of Mexican rice that you can use chicken broth or even shrimp broth that you used for that plate along with a nice side of salad too! May not be one of the easier recipes to do and might be a bit time consuming but it's worth it! I love this plate and I would really much enjoy and appreciate if you made your own recipe for it! Thanks!
Ah le cotolette 😍 uno dei piatti preferiti della mia famiglia e le facciamo esattamente cosi come le fai tu Laura ☺️ THE BEST! 😍 bella e brava come al solito 👍
+Caroline Michaels It sounds like you're not letting your oil get hot enough. If its not screaming hot the breading will soak it all up right away and you're pretty much steaming the cutlets. Next time give it an extra few minutes to come up to temperature before adding your first batch. Also, don't overcrowd the pan as that can lower the oil's temperature significantly the moment you drop in your chicken, also making the cutlets soak it right up. I always test my oil for temperature by tossing in a couple breadcrumbs; they should immediately start sizzling like crazy upon contact. Hope this helps!
Laura, I just recently moved away from home and into my own apartment, where I started watching your videos in order to finally learn how to actually make things that taste good. thank you for not only helping me to survive, but also for the hundreds of compliments I've gotten on my cooking over the past few months. you're the best!! love from Germany :)
I spent my entire day watching Laura in the kitchen and I have no regret.
You're awesome Laura!!
Best thing ever is left over cold chicken cutlets in a salad! Might sound weird being cold but it is so good! I love it in a caesar salad or a balsamic vinaigrette type salad.
Not weird at all it's a great way to add protein to a salad.
Yasssss
Laura Vitale's very cute.She knows her stuff and isn't obnoxious like most Food Network people.
I like it when you show us simple/basic recipes. I love to see how you do it/how it is done in Italy.
Mmmm yum! They look absolutely delicious Laura! I'm definitely making them for my husband and I for dinner tomorrow! Thanks so much for the recipe! And can I just add that I really appreciate all the recipes you filmed before leaving for Miami. I know you mentioned you had a really long day of filming, and I just appreciate all the hard work and effort you put into Laura in the Kitchen. The love you have for it really shows and comes through in your videos. I love you my dear Laura!
Made these quite a few times now and they were all gone before I could take pictures to show you. Thank you for sharing this recipe, Laura. Love ya.
I made these tonight for dinner and they were wonderful! Nice moist chicken and the bit of lemon drizzled is perfect. Easy and done in no time at all. Love, love your website.
I like your cooking, your accent and your pink top - looks great Laura another brill recipe, tryng to catch up on all your vids only recently found the channel
I wanted to let you know your famous in our home! Every time I play one of your videos, as soon as the music starts my daughter who is two says!! BITALLEEE. Your watching BITALLEE!!! And then my five year old boys laughs and says, your watching Laura Vitale AGAIN!!!
too cute!
To the food police out there:Wiener Schnitzel the classic version is made mostly with pork or veal. In Vienna they pound it out so thin that it can cover a 12in. plate very easily. Quite wonderful. Chicken cutlets became popular in the 1970's when beef prices skyrocketed and veal cost became prohibitive. Their popularity stayed high and the Italian American Chicken cutlet Parmesan eclipsed the Scaloppini di vitello dish at most Italian eatery's. This young women is an amazing cook and pairing that with her good looks and personality she could easily be a star on a Food network program. She must have a very happy family friends and husband that benefit from her cooking talents.
Same exact recipe that my family has used for many generations. Of course every Italian family believes Nonna's cooking is the best and no one can top it, but its very nice to see that this is literally the same way I prepare chicken cutlets. Nothing can beat it in my eyes!
Laura you are fantastic. I have tried soooooo many of your recipes and I love them all. I just made the chicken cutlets and they were superb.
It looks good Laura I will certainly give it a try.
Thank you for being detailed about the heat they should be cooked on. People post similar videos but leave out small details that really matter!
Though my son is an executive chef I still follow your recipes. I don't like some comments where people said that you talk too much or repeat yrself that you are Italian; what I say myself is thank God that what you know you are sharing with us, and thanks a lot for doing such a job. What I don't like is that you use a lot of salt, if you permit me to say. I like your cooking especially the Mediterranean dishes, since I am from Malta, an Island just 60 miles away from Sicily.
This is a family favourite for us too! Exactly the same recipe and no matter how many you make there are NEVER any left over lol! We just call it breaded chicken In my Canadian/Croatian/English/Irish household lol! But its the exact same as the Italian's "Chicken cutlets" that I've had and the same as the Schnitzel too. I think that this just proves that no matter what you call them, they are delicious!!
It does vary. I am Sicilian and we put parsley and minced garlic along with cheese in our breadcrumbs. Staple at our house. My kids love them! Great video!
This recipe was perfect! Made this for my husband last night and he and I both loooooved the breading on the chicken. Thanks for sharing! Definitely going to make this a lot now.
Omg Laura! I made this tonight for my husband and he loves it! Thank you thank you thank you!
Looks Yummy, I love chicken cutlets... My mom is Puerto Rican and I just showed her this video and she makes awesome cutlets.. but she likes her adobos and sazons!!!! Lol, she said Laura Vitale uses salt and pepper for everything.. I guess everybody has a different way of seasoning things.. but us Puerto Ricans love some seasonings!!! Lol
I made this a week ago, and it was so divine! I used extra virgin coconut oil instead of vegetable and Olive oil, and your house smells so good plus it adds flavor to the chicken aside from coconut being healthy for your health as well. I am making it right now for the second time with her other recipe which is the red skinned mashed potatoes which is sooo yummy! The best! My love says, it's excellent!!! Thank you Laura. I learned so many of your recipes while I am on leave! :-)
Wow wow wow These came out so Incredibly delectable
That double dipping really makes the difference plus all the seasonings
Thank you Laura
Double dipping?
Thank you Laura, because of you, i now have a love for cooking.
Seriously the best Chicken Cutlets I have ever made! Thank you so much!!!!
These are the best! You are the best cook girl!
I did your recipe today and i was so excited with the results !!! It came out so delicious !!! Loved it!!!
Hi Laura!! I always make this recepie but with some variations...I use parmesan cheese, dry oregano, and a little bit of granulated garlic all mixed with the bread crumbs! Sooo delicious!!
Laura, my husband feel in love with these amazing cutlets 😊 Thank you very much for all your recipes. They are the best! !!
Laura in the Kitchen I just had this tonight lol. I never knew it was called this. But you are right this is an Italian classic. My family doesn't use flour, and vegetable oil is substituted with butter for a better flavor.
In Lebanon, we call it Escalope, that's what its called in French. It's very well known and of course DELICIOUS! I have a very similar recipe, the last time I made these I added onion and garlic powder to the flour and bread crumbs (another chef's tip) along with parmiggiano. It was fantastic. Now, I will add a splash of milk to my recipe as well. Thanks for sharing Laura... Xox
Laura, I admire your love for cooking as I too grew up around food with my nonna also! :) now I am a personal cook for clients, I know what you mean when you say when you go away on trips you miss cooking! Have a fabulous day!! :)
Just made this for lunch and the kids loved it. Thanks for always sharing great recipes
I made these for my bf and he LOVED them, he said it was the best dish i ever made him :) thanks Laura!!!
I made this twice now Laura & my family loves it! I cut my own chicken breast thinly and I substituted with Panko bread crumb & used cheddar cheese instead (since I couldn't find the kind of cheese you use). It still turned out delicious. Thank you so much for the idea. Btw, I've tried your turkey, beef stew, banana bread, pumpkin bread, green bean casserole, pumpkin soup & Thai noodle soup as well since I've found your channel about five months ago. They all turned out great! Thanks for inspiring me to try new practical good recipes.
I will make this for my kids. They love chicken tenders so these will be a hit. I made a few of your pasta recipes for my kids before and they always ask me "Is this from Laura in the kitchen". lol. Please make lots of kids friendly recipes. Thanks Laura.
Love them I made it your way this time, I've tried so many recipes through time because my kids love chicken cutlets, but this time they told me "WOW mom it's Restorant quality" so thank you.
Just made these! Hands down best thing everrrr!!!!!!!!!!!!!
thank you again Laura Vitale for a wonderful recipe !!!! I am making these tonight for my man n me for valentines day.
I'm making this now and it came out great! Absolutely delicious!
Finally the Chicken Cutlets are here! Thank you Laura!!
I just made these for my hubby and 20 month old and they were a hit! Thanks for the recipe!
This is what we call Chicken Schnitzel in Australia 😊 I find best with a squeeze of lemon juice and or some cream cheese spread on top.
MaZEEZaM, WOW! That sounds delicious! TFS!
Yummy!
I'm Polish and grew up on these babies, lemon makes it even better.
I cooked chicken cutlets on Sunday and they were AMAZING. They were so good,, I forgot to take a picture. So easy to make. One of my Fav's.
Thanks for the great food tutorials. Will you do a tutorial on pots & pans? Stainless vs. Non-stick vs. Hard Anondized...
Super easy and yummy recipe. Thank you for sharing
I love it :-) I made it 2 days ago following your recipe and from that day my boyfriend wants me to make it always! You are a genious! Greetings from London (From a Peruvian girl) xx
It's better in a sandwich instead of eating it plain but it looks soo good Laura I love your videos it be making my mouth water :( lol
Thats a good recipe Laura. The only thing I do different its I mix the flour and the bread crumbs together.Also I dip my chicken in egg first then the flour bread crumbs mix. Really delicious for dinner.
Any tips for how to keep these warm and still crispy until we have our salad? They look amazing! Can not wait to make this! Thank you for sharing.
39 K more for a million subs Laura! Keep up the good work. You deserve it!!
My cutlers came out beautifully, Thanks again Laura !!
Just tried this recipe yesterday, made it with chicken fillet. Tastes amazing! My boyf loooooved it!
UNYU, kyeoptah eonnie, daebakkkkk
Laura,
I would love for you to do a short video about how you choose your garlic at the market and how you store it at home? I've seen in your past videos a small basket of Garlic left out? does it bring out the flavor? Also in a past video you said garlic with the green stuff poking out means its older? i always thought that meant it was more fresh!oops lol I use garlic in so many recipes I would love some "Italian" Garlic Tips! Thanks in advance you are such an inspiration & have helped me so much already
Love Laura's cooking !
Just made this tonight and the chicken was very juicy and hit the spot. :) Thanks Laura. You've been my personal teacher since 2008. :)
I think I could live eating only this!! Ho un rapporto affettivo con questo piatto!
Thanks laura!
I'm 21 and learning how to cook from you and its easy and delicious :)
Thanks for the recipe used it for dinner last night!
Shoprite brand breadcrumbs are my fav to use when making chicken cutlets, the italian seasoning in it is perfect! These are a family favorite of ours too, my husband is Spanish and this is how his family's been making it for years too :)
I make them the same but never tired with some olive oil. Def going to try that!
absolutely love this recipe!
I made these chicken cutlets and they are so easy to put together and soooo deliciousssss!! :) thanks a lot again!! :*
Just made these and they were delish! Tasted just like my grandma's chicken cutlets!
Laura, the chicken cutlets look so yummy. I wanna try this tonight. Can I bake them, too?
I love all ur recipes. U should try tilapia fillets with bread crumbs.
When I lived in Austria, chicken cutlets were like a staple. Obviously, like it's been mentioned, it's called schnitzel there but whatever, same thing but different name. There they served it with lemon, just like you said, and cranberry sauce :) Delicious!
She is so good. I have also mixed the reg oils w/ the olive oil not just to keep from smoking but b/c my mom always said the olive was too expensive to use by itself. lol.
Thanks for your nice recipe 😊
I made it.But added little bit garlic and ginger powder.
From London
To-MAY-to, To-MAH-to, guys. I grew up with a German father calling them schnitzel but the Italians on my mother's side calling them scaloppine or cutlets, it doesn't make her wrong; it's what she grew up calling them. Leave her alone.
Love this!! (:
I agree with you, but I just don't see any hostile comments, just some people politely pointing out that it is called differently in their place. I don't know why you should be defensive.
You're also reading this days after it was first posted.
Just cooked this chicken cutlet. Taste delicious! Love it!
Hi Laura! Have you ever thought of doing a give away with some of your favorite Italian ingredients?!? Please :) Love all your channels
I'm defnetly goin to try this recipe... Planning to try your thai inspired noodle soup tonight!!! Quite excited.... Laura I world really like to see a video on your take on making the perfect mash potatoe... Please keep cooking!! Love you and ur videos sooo so much and u inspire me with of ur recipes... Wish u all the best! Love all the way from Bangladesh!
I made it just yesterday and I say this with deep sadness .. I couldn't eat it!! The 2 Tbsp of red curry paste is OVERWHELMING :( AND I like my food spicy. My advice is cut back to 1 Tbsp or less since its your first time making it.
We made the soup a few days ago and we felt the need to put in more coconut milk and not because of the amount of red curry paste. Thanks goodness we had more cans on hand. We also added sliced mushrooms.
I also made the soup, but I didn't like it. It was too spicy for me and I felt like it lacked flavour. My husband liked it though.
My family love the Cutlets Laura you have saved me on many DAYS. Thanks you a wonderful. I can see why you love to eat.:)
chicken cutlets are my absolute favourite! We make these pretty much the exact same way but sometimes just add a bit of parsley to the egg mixture :)
thank you so much for this recipe I just made it tonight for my family it kicked butt
Camarones a la Diabla! Devilish spicy shrimp along with with some kind of Mexican rice that you can use chicken broth or even shrimp broth that you used for that plate along with a nice side of salad too! May not be one of the easier recipes to do and might be a bit time consuming but it's worth it! I love this plate and I would really much enjoy and appreciate if you made your own recipe for it! Thanks!
I'm trying this dinner for tomorrow. So easy! Thank you!
Trying this tomorrow. Wish me luck. I'm gonna put in on top of Curry and white rice.
Ah le cotolette 😍 uno dei piatti preferiti della mia famiglia e le facciamo esattamente cosi come le fai tu Laura ☺️ THE BEST! 😍 bella e brava come al solito 👍
We call that chicken supremes here. I never tried them with parmesan though, but they're delicious with some parsley and garlic
Put them on a pizza slice or with pasts you'll be in heavne
Hello Laura! Your recipes are absolutely out-of-this-world easy! Can you make a video of chicken cordon bleu? I hope you can make a video of that! :)
Looks great, would you use them for chicken parm?
that sounds yummy!!
I made this the other day & it was awesome !! Thank you
Hi Laura. Have u ever tried to use coconut oil or grapeseed oil in your kitchen? I've recently started using coconut oil and it's perfect,delicious.
I used to flour them ,then tried without and they come delicious!! Saving some carbs also.
Tmrw is my mommys birthday. I'm making this for her it looks so delicious
+Caroline Michaels It sounds like you're not letting your oil get hot enough. If its not screaming hot the breading will soak it all up right away and you're pretty much steaming the cutlets. Next time give it an extra few minutes to come up to temperature before adding your first batch. Also, don't overcrowd the pan as that can lower the oil's temperature significantly the moment you drop in your chicken, also making the cutlets soak it right up. I always test my oil for temperature by tossing in a couple breadcrumbs; they should immediately start sizzling like crazy upon contact. Hope this helps!
I just made this! SO GOOD! thank you so much!
In Poland they are called 'kotlety schabowe'. My mom does them pretty much the same way except the cheese.
In Australia, we call the Chicken Cutlet a Chicken Schnitzel. :)
i like to put fresh parsley in the bread crumbs, and i use panko bread crumbs. way more crunch!
I can't thank you enough for all these amazing recepies
Hey Laura what's the brand of your cookware? Or which brand of cookware would you recommend? Thank you! :)
Ottima idea quella di aggiungere il formaggio! Lo proverò stasera!:D
Love love this one recipe! Easy to follow and soooo delish!! Yummy😋
wow you're almost at 1,000,000 subs!! congrats :)
Laura, I would really like it if you give some ideas for side dishes when making recipes like these. Looks great! :)
Just use your imagination! Any sides You like!
Hi I just made these! Waiting for them too cook!