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.
CRISPY CHICKEN CUTLETS
Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 34m
Number Of Ingredients 7
Steps:
- Freeze chicken breasts about 20 minutes or so.
- Cut chicken breasts in half horizontally and pound to ¼" thickness.
- Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
- Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
- Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.
Nutrition Facts : Calories 402 kcal, Carbohydrate 14 g, Protein 30 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 117 mg, Sodium 385 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY CHICKEN CUTLETS
Get the recipe for Crispy Chicken Cutlets.
Provided by Dawn Perry
Time 40m
Number Of Ingredients 7
Steps:
- Place 1 cutlet on top of a large piece of plastic wrap. Sprinkle with a few drops of water and cover with another piece of plastic wrap; pound chicken using a meat mallet, rolling pin, or heavy skillet, starting in the middle and working outward, until about ½ inch thick. Transfer to a baking sheet lined with parchment paper. Repeat with remaining cutlets and season with ½ teaspoon each salt and pepper.
- Beat eggs with ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish. Stir together panko, ½ teaspoon salt, and remaining ¼ teaspoon pepper in a separate dish. Working with 1 cutlet at a time, dip chicken in eggs and turn to coat, letting excess drip off. Dredge chicken in panko, pressing gently to adhere.
- Fill a large heavy-bottomed skillet with ½ inch oil; heat over medium-high. (Drop a pinch of panko into oil- it will sizzle immediately when oil is hot enough.) Working in 3 batches, add chicken to hot oil. Cook, turning once and adjusting heat so oil is sizzling but not smoking, until golden brown and cooked through, about 3 minutes per side. Transfer cooked cutlets to a wire rack. Repeat with remaining chicken, adding oil to keep at ½-inch depth. Season with remaining teaspoon salt. Serve with lemon wedges.
CRISPY ITALIAN CHICKEN CUTLETS
Crispy Italian Chicken Cutlets are just chicken breast slices, breaded with eggs and breadcrumbs then fried in plenty of vegetable oil. Chicken Cutlets recipe is easy and quick to make.
Provided by Barbara Lucchini
Categories meat recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- In a bowl beat the eggs with milk, fine salt and ground black pepper. Set aside.
- With a sharp knife slice the chicken breast horizontally, trying to make chicken slices as thin as possible.
- Place the chicken slices in the bowl with the beaten eggs and milk and set them aside to flavor, possibly in the fridge.
- Make homemade breadcrumbs using stale bread, breadsticks, saltine crackers, taralli and slices of bread loaf as long as they are dry or toasted.
- Place plenty of breadcrumbs on a plate then take the slices of chicken and bread them.
- In a large frying pan, pour all the vegetable oil. Once the oil has become hot, dip the breaded chicken cutlets.
- Once they are golden on both sides, take them out and dry them on a kitchen paper. Serve
Nutrition Facts : ServingSize 100 g, Calories 226 calories
CRISPY BREADED CHICKEN CUTLETS
A quick and easy recipe to make a delicious dinner that you can also use again and again in all your favorite recipes
Provided by Erren Hart
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
- Place seasoned bread crumbs into a second shallow bowl.
- Beat eggs and milk in a third shallow bowl and season with salt and pepper
- Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.
- Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.
- Working in 2 batches, Cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.
- Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.
Nutrition Facts : Calories 462 kcal, Carbohydrate 32 g, Protein 50 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 203 mg, Sodium 936 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CRISPY BAKED CHICKEN CUTLETS
Thinly sliced chicken cutlets, baked to perfection with a garlic parmesan panko coating.
Provided by Rena
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 12
Steps:
- To prepare the cutlets, pound each chicken breast to an even 1/4 inch thickness.
- Next, rub the chicken with Italian seasoning, salt, pepper and olive oil. If time allows, marinate it for 1h to overnight. This will give you the most tender and moist chicken.
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg, milk, a pinch of salt and pepper.
- In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat
- Place the chicken onto the prepared baking sheet and spray with cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8minutes more, or until golden and cooked through.
- Sprinkle with fresh chopped parsley, and serve immediately.
Nutrition Facts : Calories 327 kcal, Carbohydrate 10 g, Protein 42 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 168 mg, Sodium 400 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY CHICKEN CUTLETS
Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
- Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
- Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.
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.
CRISPY CHICKEN CUTLETS
This crispy chicken cutlets recipe is ready in just 30 minutes and sure to deliver a weeknight meal the whole family will love! The chicken cutlets are breaded with seasoned panko breadcrumbs and fried until golden and crunchy for the perfect bite!
Provided by Herbs and Flour
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Pat cutlets dry and set aside. (Note: If they are more than 1/4 inch thick, place the cutlets between two pieces of plastic food wrap and gently pound with a meat mallet or a rolling pin.)
- In a shallow dish, mix the flour, paprika, 1 teaspoon salt and pepper.
- In a separate shallow dish, whisk the eggs.
- In a third shallow bowl, mix the panko breadcrumbs, 1/2 teaspoon salt and Italian seasoning.
- Working with one cutlet at a time, dip it in the flour mixture, ensuring it is coated on both sides. Then dip the floured cutlet into the egg and finally into the panko breadcrumbs. Repeat with all of the other cutlets.
- Heat oil in a large skillet over medium heat and then add cutlets, working in batches (I usually cook 2 or 3 at a time but this will depend on the size of your skillet and cutlets. Be careful not to overcrowd the pan or have cutlets overlap to ensure even cooking). Fry them for 3 minutes on each side or until they are fully cooked through. (Note: Check the temperature with a meat thermometer to ensure it is cooked). If the cutlets are browning too quickly, reduce heat for remaining batches.
Nutrition Facts : Calories 336 kcal, Carbohydrate 23 g, Protein 42 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 171 mg, Sodium 949 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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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.
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