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
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
CHEESE FILLED CHICKEN CUTLETS
A very comforting recipe. I don't remember where it came from but I have been making it for several years.
Provided by Lvs2Cook
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut each breast half into 2 cutlets. Pound each to 1/8 inch thick.
- Mix salt with 3 tbsp flour and coat chicken with this mixture.
- In skillet, melt 3 tbsp butter, add cutlets a few at a time and saute until lightly browned on both sides, adding more butter if necessary.
- Remove cutlets from the skillet.
- Arrange cheese slices on 6 cutlets; top with remaining cutlets and skewer layers together with toothpicks. Set aside.
- In the drippings, melt 2 tbsp more butter. Add mushrooms and cook until tender, stirring occasionally. Stir in pepper and 1 tbsp flour; blend well. Gradually stir in water, milk, wine, and bouillon. Heat to boiling, stirring to loosen brown bits from bottom of skillet.
- Return cutlets to skillet; heat to boiling. Reduce heat to low; cover and simmer for 5 minutes or until cheese is melted and chicken is thoroughly cooked. Carefully remove toothpicks.
- Spoon cutlets and sauce onto a large platter; garnish with parsley sprigs.
Nutrition Facts : Calories 441.6, Fat 26.7, SaturatedFat 13.7, Cholesterol 140.6, Sodium 608.4, Carbohydrate 7.4, Fiber 0.5, Sugar 1.2, Protein 40.2
CHICKEN, HAM, AND CHEESE ROLL-UPS
This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.
- Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.
- Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.
Nutrition Facts : Calories 544 g, Fat 15 g, Fiber 4 g, Protein 60 g
CRISP STUFFED CHICKEN CUTLETS
The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
- Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
- Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
- Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams
RITZY CHEDDAR CHICKEN BREASTS
They're as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they're quickly baked in a hot oven. Serve with something fresh - a big green salad, perhaps - to balance the wonderful richness of this nostalgic number.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
- In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
- In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
- Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.
AIR-FRYER CHICKEN CUTLET
If you're looking for a quick and easy lunch or dinner, these air-fryer chicken cutlets are just the thing. I love the Parmesan cheese in the coating combined with the chicken. -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., Preheat air fryer to 400°. Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. Place chicken on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and no longer pink, 8-10 minutes, turning once.
Nutrition Facts : Calories 333 calories, Fat 8g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 628mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein. Diabetic Exchanges
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