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
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
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.
CRISP PANKO CHICKEN CUTLETS
Steps:
- If the tenderloins are still attached to the chicken breasts, remove them and bread and fry them separately, or save them for another use. With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. Lay a sheet of plastic wrap over the breasts and pound until they're about 1/2 inch thick. Season with salt and pepper.
- Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. Dip each piece in the flour and egg again and then coat the chicken in the panko.
- In a deep, straight-sided sauté pan, heat about 1/4 inch vegetable oil over medium high until the oil ripples and shimmers in the pan and instantly erupts into lots of bubbles when you dip a corner of a chicken breast into it. Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden brown on both sides, 4 to 6 minutes per side. If the oil seems to cool down too much during frying, increase the heat a little to maintain a steady bubbling action. Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
- In a small saucepan, whisk together the Worcestershire, sugar, soy sauce, and ketchup. Bring to a simmer over medium-low heat. Reduce the heat to a gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. Whisk in the mustard and allspice. Cool to room temperature. The sauce will keep for one week, tightly covered in the refrigerator.
Nutrition Facts : ServingSize four., Calories 750 kcal, Fat 250 kcal, SaturatedFat 5 g, TransFat 27 g, Carbohydrate 85 g, Fiber 5 g, Protein 42 g, Cholesterol 230 mg, Sodium 1970 mg, UnsaturatedFat 20 g
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
This is an easy entree I proudly serve to company. Try it for your next spur-of-the-moment dinner party or family dinner. Even your most finicky eater will be singing its praises-and yours!-Debra Smith, Brookfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. Let stand for 5 minutes., In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.
Nutrition Facts : Calories 418 calories, Fat 26g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 272mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 38g protein.
ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE
A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.
Provided by BASKETBALLGIRL
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
- Heat oil in deep-fryer to 350 degrees F (175 degrees C).
- Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
- Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
Nutrition Facts : Calories 718.3 calories, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g
CRISP PANKO CHICKEN CUTLETS W/TONKATSU SAUCE
We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.
Provided by lisar
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
- Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
- Season with salt and pepper.
- Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
- Dip each piece in the flour and egg again an then coat the chicken in the panko.
- In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
- Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
- If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
- Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
- tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
- Bring to a simmer over medium low heat.
- Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
- Whisk in mustard and allspice.
- Cool to room temperature.
- The sauce will keep for 1 week in the refrigerator.
CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS
Make and share this Crispy Parmesan-Panko Crusted Chicken Cutlets recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, dry mustard, salt, and pepper in a shallow dish.
- Beat the eggs in a separate shallow bowl.
- Combine the panko and Parmesan cheese in another shallow dish.
- Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
- When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
- About 3-4 chicken cutlets should fit in the pan at the same time.
- After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
- After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
- Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
- Remove the cooked chicken to a paper towel-lined plate.
- While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
- Serve the chicken with the honey mustard sauce for dipping.
Nutrition Facts : Calories 432.9, Fat 17, SaturatedFat 5.4, Cholesterol 172.7, Sodium 761.5, Carbohydrate 28.2, Fiber 1.8, Sugar 7.2, Protein 40.3
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
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