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     Chicken Cutlet Skewers (Spiedini) Header

 Chicken Cutlet Skewers (Spiedini)
   Chicken Cutlet Skewers (Spiedini) Photo
Category: Meat
Servings: 6 - 8
Total time: 1 hr
Level: Intermediate
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 pound chicken tenders

- Zest of 1/2 lemon

- Pinch of nutmeg

- 4 large egg whites

- 2 cups bread crumbs

- Salt

- Wooden skewers

- Canola oil for frying

- Lemon wedges


1.  Slice each of the chicken tenders in half, lengthwise. Then, rinse the chicken tenders thoroughly under cool water, removing any excess fat or gristle. As the tenders are rinsed, place them between layers of paper towels to remove excess water.

2.  While waiting for the tenders to dry, in a large mixing bowl add the egg whites, lemon zest and nutmeg. Whisk thoroughly for 1 – 2 minutes or until all ingredients are mixed well.

3.  Discard the paper towels from the tenders. Sprinkle salt lightly over the chicken strips making sure to salt each one and mix to distribute well.




4.  Pour the bread crumbs into a large dish.

5.  Dip a few of the tenders into the egg white mixture at a time, and then place each piece into the bread crumbs.

6.  Cover all parts of the chicken strip with bread crumbs, making sure to press the bread crumbs into the chicken so they stick well.

7.  Once thoroughly covered, remove each tender from the bread crumbs and thread one tender carefully onto a skewer. Set the finished skewers onto a plate or tray for frying.

8.  Continue this process until all of the chicken tenders are breaded. Add more bread crumbs to your dish as needed.

9.  In a large skillet or pot for frying, add canola oil. Make sure to leave at least 1 inch between the oil and the rim of the skillet. If using a large pot for frying, do not fill more than 1/3 of the pot with oil. Heat the oil over medium-high heat to 350 degrees. Hot oil is dangerous, highly flammable and can cause serious burns if it gets on your skin. Be extremely careful at all times when working with and around hot oil.

10.  When the oil reaches the correct temperature, place 2 – 3 skewers into the hot oil and fry each skewer thoroughly on all sides until the bread crumbs are golden brown, 5 – 7 minutes. Be careful not to overcrowd the pan or the tenders won’t fry evenly. As the chicken cooks, some of the water from the chicken may be released in the hot oil. This will cause the oil to pop. Please be attentive and vigilant when working with and around the hot oil so as not to burn yourself while cooking.

11.  When the breaded chicken on the skewers is a golden brown, remove them from the oil and place on them on a thick layer of paper towels to drain any excess oil.

12.  Using a spatula or fine, slotted spoon remove as much of the loose bread crumbs that remain in the hot frying oil as possible and discard them. These breadcrumbs will continue to cook in the oil and eventually burn, leaving a bad aftertaste in the oil and subsequently on your chicken skewers. The cleaner you keep the oil during frying, the better all of your skewers will taste.

13.  Repeat steps 10 – 12 until all skewers are fried.

14.  Serve immediately with lemon wedges.