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.
ASIAN CHICKEN CUTLETS
A simple to prepare dish that takes advantage of fresh herbs. From June-July 2007 Rachel Ray. Initially posted this untested but made it for dinner tonight! Some changes I made that I believe resulted in an even better dish (they are noted below with *. I also doubled the dressing recipe and used half to marinate the chicken overnight and saved the other half to pour over the cooked chicken. Delicious!
Provided by MA HIKER
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
- In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
- Spoon the rice into bowls and top with the chicken and dressing.
Nutrition Facts : Calories 706.6, Fat 39.6, SaturatedFat 6.8, Cholesterol 98.7, Sodium 117.3, Carbohydrate 42.9, Fiber 1.6, Sugar 4.4, Protein 42.7
CHINESE CHICKEN CUTLETS
Another winner from the Amit Women cookbook entitled "The Making of a Meal." This one was submitted by Barbara Geller.
Provided by Sarah Chana
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine everything except chicken in a mixing bowl, mixing well.
- Place cutlets in shallow pan and pour sauce over them.
- Marinate overnight in refrigerator, or for 1.5 to 2 hours at room temperature.
- Broil or barbecue chicken for 20 minutes, turning and basting often.
Nutrition Facts : Calories 57.7, Fat 0.1, Sodium 588.1, Carbohydrate 12.8, Fiber 0.5, Sugar 10.9, Protein 1.5
CHICKEN CUTLET
I love the combination of chicken and cheese in this chicken cutlet recipe. Parmesan cheese, garlic powder and onion powder flavor the golden chicken cutlet, which is coated with seasoned bread crumbs. -Marie Hoyer, Lewistown, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.
Nutrition Facts : Calories 405 calories, Fat 17g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 636mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges
CRISPY CHICKEN CUTLETS
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
- Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
- Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.
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- 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.
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- On a work surface, cut each chicken breast into two or three cutlets. Cover with plastic wrap and slightly flatten with a mallet or rolling pin. Set aside.
- In a glass dish or sealable plastic bag, combine all the ingredients. Add the chicken and thoroughly coat with the marinade. Cover the dish or seal the bag and refrigerate for 30 minutes.
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