THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
THE BEST CHICKEN PICCATA
We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
- Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
- Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
- Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
BREADED CHICKEN CUTLETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
CHICKEN CUTLETS
A quick inexpensive dinner, very good served with garlic mashed potatoes, sauteed mushrooms, pickled beets and glazed carrots.
Provided by Derf2440
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break the bread into pieces, in a large bowl, soak the bread in the half and half until the liquid is absorbed, about 2 minutes.
- Mix the chicken, egg, salt, pepper, dill and the 3 tablespooons room temperature butter.
- Put in the freezer for about 10 minutes to firm up.
- Remove the chicken mixture from the freezer, it will still be soft.
- Form the mixture in to four oval cutlets and coat them with the bread crumbs.
- In a large non stick frying pan, heat the remaining butter and the oil over moderate heat, cook the cutlets until golden brown and just done, 4 or 5 minutes per side.
Nutrition Facts : Calories 527.6, Fat 35.2, SaturatedFat 14.5, Cholesterol 187.8, Sodium 771.2, Carbohydrate 26.7, Fiber 1.6, Sugar 2.3, Protein 26.5
CHICKEN CUTLET WITH CHEESE
This Curtis Stone original, via AOL, is a healthy, tasty entree that will be sure to please the most discriminating palate. I served with a spinach and vinegrette salad. I also used Kraft shredded parmesan cheese.
Provided by ebbtide
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using mallet, pound breasts between plastic wrap to about 1/4 inch.
- Place flour on plate and whisk eggs lightly in shallow bowl.
- Mix breadcrumbs and cheese in seperate bowl.
- Sprinkle cutlets on each side with salt and pepper.
- Dip cutlets in flour to cover lighlty, then into eggs and then into breadcrumb mixture, pressing firmly to insure coverage.
- Place cutlets on a plate and refrigerate for 30 minute.
- Melt 2 tbsp butter add 1tbsp oil to each of two nonstick frypans over medium heat.
- Add 2 cutlets to each pan and cook until golden brown on bottom, about 4 minutes.
- Turn cutlets over, add 1 tbsp butter with 1/2 tbsp oil around cutlets in each pan. Cook another 4 min or until done and golden brown.
- Transfer cutlets to plate lined with paper towel to absorb excess oil and butter.
Nutrition Facts : Calories 686, Fat 42.7, SaturatedFat 19.7, Cholesterol 249.3, Sodium 1136.6, Carbohydrate 25.9, Fiber 1.6, Sugar 2.6, Protein 47.9
ITALIAN CHICKEN CUTLETS
Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich.
Provided by Marie
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
- Combine bread crumbs and next 5 ingredients.
- Dip chicken in eggs, then dredge in breadcrumb mixture.
- Heat oil in large skillet over medium heat.
- Add chicken and cook 3 to 4 minutes on each side or until golden brown.
- Add extra oil if necessary.
- Drain on paper towels.
Nutrition Facts : Calories 388.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 115.9, Sodium 548.8, Carbohydrate 18.4, Fiber 1.3, Sugar 1.3, Protein 23.8
More about "the best chicken cutlets food"
18 BEST CHICKEN CUTLET RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
- Fried Chicken Cutlets. Simple, straightforward, and delightfully crispy, these fried chicken cutlets also have a little bit of zing from Cajun seasoning.
- Balsamic Marinated Chicken. With sweet and tangy balsamic vinegar and a handful of Italian herbs and seasonings, these grilled or broiled chicken breasts make an easy and delicious dinner.
- Chicken Katsu. A twist on a traditional Japanese dish that usually uses pork, chicken katsu gets fried in panko until nice and crispy. Top it with a sweet and salty tonkatsu sauce and serve with rice for an easy weeknight meal that will have everyone clamoring for seconds.
- Chicken Parmesan. Whip up your favorite Italian restaurant dish at home by pounding chicken breast cutlets nice and thin, then pan-frying before baking with cheese and tomato sauce.
- Bacon and Sour Cream Skillet Chicken. No need to turn on the oven for this quick and easy chicken cutlet recipe that gets a smoky flavor from bacon and a creamy texture from sour cream.
- Air Fryer Chicken Tenders. Cutlets make great chicken tenders because they tend to come more uniform in thickness, so they fry up nice and evenly. Using your air fryer means you can have crunchy tenders in no time, with less mess and fat than the deep-fried kind.
- Creamy Basil Pesto Chicken. Prepared pesto makes this creamy and herby basil chicken dish quick and easy, but you can also prepare your own pesto if you have time.
- Potato Chip Chicken. Instead of coating them with plain, boring breadcrumbs, coat fried chicken potato chips for a more exciting flavor. This recipe is a great way to use up the crumbs at the bottom of the potato chip bag.
- Chicken Asparagus Pasta. For a healthy, fresh-tasting spring pasta dish that comes together in one pan, reach for this simple chicken pasta that elevates fresh spring asparagus.
- Lemon Chicken with Garlic and Wine. While chicken cutlets don't have a ton of flavor on their own, bathe them in white wine, a spritz of lemon juice, garlic, and capers, and you have a delicious meal.
THE BEST CHICKEN CUTLETS EVER - WHATCHA COOKING GOOD ...
From whatchacookinggoodlooking.com
Reviews 1Category DinnerCuisine AmericanTotal Time 1 hr 10 mins
- In a large bowl, combine the breadcrumbs, flour, cheese, celer salt, granulated garlic, and salt. Mix well.
- Using your non-dominant hand only, take a cutlet and dip it into the eggs, repeat on the other side. Let the excess drip back into the bowl and lay the cutlet onto the breadcrumb mixture without your hand touching the breadcrumbs.
12 BEST CHICKEN CUTLET RECIPES - IZZYCOOKING
From izzycooking.com
- Crispy Baked Chicken Cutlets. These baked chicken cutlets will be your new favorite recipe! Nice and crisp on the outside, juicy and tender on the inside.
- Italian Chicken Cutlet Sandwiches. Prepare yourself for a mouth-watering meal with this Italian chicken cutlet sandwich. It’s a crowd-pleaser that uses layers of pesto mayo, provolone cheese, broccoli, and chicken.
- Breaded Chicken Cutlets. Breaded chicken cutlets are a thinner cut of meat that is perfectly coated with parmesan and flour. They have a thin, crisp crust on the outside and juicy meat on the inside.
- Air Fryer Chicken Cutlets. Breaded chicken cutlets are a popular cut of meat in many homes. They are typically fried on the stove using oil, but you can skip that step and use the air fryer.
- Fried Chicken Cutlets and Country Gravy. Easily made from scratch, these fried chicken cutlets are the ultimate comfort food. They cook quickly and are perfect for those busy weeknights.
- Healthy Baked Chicken Cutlets. If you’re looking for a healthy chicken cutlet recipe, here it is! A simple and savory dish that you have to keep around!
- Easy Chicken Cutlet Parmesan Recipe. This chicken cutlet recipe makes crispy and golden cutlets. They are pan-seared first and then finished by baking in the oven.
- Grilled Chicken Cutlets. Who knew you could grill chicken in the air fryer?! You can! With minimal effort too! These grilled chicken cutlets are incredibly versatile in many dishes or fantastic on their own.
- Low Carb Keto Chicken Cutlets. For those Keto fans out there, this one’s for you! These chicken cutlets are low carb and ready in just under 10 minutes.
- Pan-Fried Lemon Chicken Cutlets. These delicious chicken cutlets are perfectly seasoned with a garlic-infused lemon sauce. Ready in under 30 minutes, it’s also an easy one-pan meal!
7 BEST CUTLET RECIPES | DELICIOUS CUTLET RECIPES - NDTV FOOD
From food.ndtv.com
THE BEST CHICKEN CUTLETS - MYCHEFSTEVEN.COM
From mychefsteven.com
RECIPE FOR CHICKEN CUTLETS FRIED - ALL INFORMATION ABOUT ...
From therecipes.info
WHAT OIL IS BEST FOR FRYING CHICKEN CUTLETS? - I'M COOKING
From solefoodkitchen.com
DISCOVER CHICKEN CUTLET BAKED 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
RECIPE CHICKEN CUTLETS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE 4 BEST SIDE DISHES FOR BREADED CHICKEN CUTLETS ...
From cookindocs.com
WHAT OIL IS BEST FOR FRYING CHICKEN CUTLETS? - GASTRONOMY ...
From afreefromlife.com
BEST CHICKEN CUTLET RECIPE EVER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST CHICKEN CUTLETS RECIPE | FOOD NETWORK KITCHEN ...
From ontherocks.top
EASY CHICKEN CUTLET RECIPES - FOOD NEWS
From foodnewsnews.com
BEST THIN CHICKEN CUTLET RECIPES
From tfrecipes.com
CRISPY ITALIAN CHICKEN CUTLETS RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
OUR BEST CHICKEN CUTLET RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
THE BEST CHICKEN CUTLETS FOOD - HOME PREVIEW
From treeandthree.com
CREAMY CHICKEN FLORENTINE RECIPE
From simplyrecipes.com
BEST CHICKEN CUTLET RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST CHICKEN CUTLETS | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
CHICKEN CUTLETS RECIPE - TODAY.COM
From today.com
THE BEST CHICKEN CUTLETS RECIPE | FOOD NETWORK KITCHEN ...
BREADED CHICKEN CUTLETS - FOOD NEWS
From foodnewsnews.com
CHICKEN CUTLETS THIN RECIPES
From tfrecipes.com
CHICKEN CUTLET: WHERE TO BUY AND HOW TO CHOOSE THE BEST ...
From cookindocs.com
THE BEST GLUTEN-FREE CHICKEN CUTLET RECIPE | GLUTEN-FREE ...
From glutenfreefoodee.com
CHICKEN CUTLETS | TASTY PATTY FOR BURGERS | KITCHEN RINGS ...
From kitchenrings.com
AMAZON BEST SELLERS: BEST CHICKEN CUTLETS
From amazon.com
BEST CHICKEN CUTLETS WITH SPICY ARUGULA RECIPES | FOOD ...
From foodnetwork.ca
CHICKEN MALAI CUTLETS RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST CHICKEN CUTLETS | PUNCHFORK
From punchfork.com
CHICKEN CUTLETS RECIPE | MASALA TV
From masala.tv
THE BEST CHICKEN CUTLETS RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CHICKEN CUTLET RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN CUTLETS RECIPE IN URDU & ENGLISH - FOOD NEWS
From foodnewsnews.com
AIR FRIED CHICKEN CUTLETS WITH PANKO - ALL INFORMATION ...
From therecipes.info
CHICKEN CUTLETS BAKED RECIPES : 16+ SIMPLE COOKING VIDEOS ...
From foodlionpantops.blogspot.com
CHICKEN CUTLETS ARE THE BEST RECIPES. HOW TO COOK CHICKEN ...
From food-and-recipes.com
THIS IS THE BEST CHICKEN CUTLET OF SOUTH KOLKATA | KOLKATA ...
From youtube.com
CRISPY ITALIAN BREADED CHICKEN CUTLETS - COLEY COOKS
From coleycooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love