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
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.
MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
- In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
- Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
- Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
- Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
- Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.
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 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.
More about "crispy everything chicken cutlets recipes"
15 CHICKEN CUTLET RECIPES THAT ARE CRISPY, GOLDEN BROWN …
From bonappetit.com
Author Antara Sinha
- Cheese-Cracker-Crusted Chicken. Thought there was no way to upgrade juicy, crispy cutlets? These thighs dredged in cheese crackers and paired with an herby ice-cold salad will change your mind.
- Chicken Schnitzel With Crunchy Salad. Consider this your intro to frying at home. (It's worth it, we promise.) Shallow-frying breaded chicken cutlets in a large Dutch oven—instead of a lower-profile skillet—significantly cuts down on messy splattering oil.
- Za’atar Chicken Cutlets With Cabbage Salad. Making your own spice mix is the key to chicken cutlets with tons of nutty, floral flavor and crunchy, seedy texture.
- Spicy Chicken Katsu Sandwiches. The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.
- Chicken Milanesa With Ranch Sauce. This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos. It’s a comforting chicken dinner worth frying for.
- BA’s Best Chicken Parmesan. Each step and ingredient in BA’s Best Chicken Parmesan is given its due: We kept the butterflied cutlets on the thicker side, so they don’t overcook.
- Chicken Cutlets With Charred Peppers. No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom probably used is ideal for this cutlet.
- Chrissy Teigen’s Cheesy Chicken Milanese. Chrissy Teigen’s chicken cutlet recipe from Cravings: Hungry for More is stuffed with mozzarella cheese and topped with arugula salad.
- Crispy Chicken Cutlets with Cherry Tomato Panzanella. Skin-on chicken thighs give these cutlets a satisfying layer of fatty crunch when cooked. This skillet chicken skips the dredge and breadcrumbs to save on total time, and is topped with a crouton-packed tomato panzanella instead.
- German-Style Chicken Schnitzel. Whole-grain mustard whisked into the egg mixture adds a mild hit of nutty, spicy flavor to this easy dinner recipe. It’s an easy chicken cutlet recipe with not a lot of prep time or fuss.
CRISPIEST CHICKEN CUTLET RECIPE - TASTING TABLE
From tastingtable.com
5/5 (46)Calories 333 per servingCategory Dinner, Main Course, Lunch
CRISPY BREADED CHICKEN CUTLETS - ERREN'S …
From errenskitchen.com
20 BEST CHICKEN CUTLET RECIPES (+ QUICK …
From insanelygoodrecipes.com
CRISPY BAKED CHICKEN CUTLETS - A SPICY …
From aspicyperspective.com
CRISPY CHICKEN CUTLETS RECIPE - REAL SIMPLE
From realsimple.com
CRISPY TOGARASHI CHICKEN WITH SESAME CUCUMBER RELISH
From amazon.ca
Author Wisena Marry RatliffyFormat Paperback
HOW TO MAKE CRISPY CHICKEN CUTLETS | EPICURIOUS
From epicurious.com
EXTRA CRISPY CHICKEN CUTLET RECIPE (EASY & DELICIOUS)
From dwellbymichelle.com
5 INGREDIENT CHICKEN CUTLETS (CRAZY EASY) - MOMSDISH
From momsdish.com
CRISPY PARMESAN CHICKEN CUTLETS RECIPE (PAN-FRIED) | KITCHN
From thekitchn.com
CRISPY LEMON CHICKEN CUTLETS WITH SALMORIGLIO SAUCE RECIPE
From cooking.nytimes.com
CRISPY BAKED CHICKEN CUTLETS | CLEAN FOOD CRUSH
From cleanfoodcrush.com
25 HEALTHY CHICKEN TENDERLOIN RECIPES - MSN.COM
From msn.com
CRISPY ITALIAN BREADED CHICKEN CUTLETS - COLEY COOKS
From coleycooks.com
CHICKEN CUTLETS {SUPER CRISPY AND JUICY!} - THE BIG MAN'S WORLD
From thebigmansworld.com
OUR BEST CHICKEN CUTLET RECIPES OF ALL TIME
From allrecipes.com
EVERYTHING BAGEL AIR FRYER CHICKEN CUTLETS - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
REE DRUMMOND'S CRISPY EVERYTHING CHICKEN CUTLETS | THE …
From youtube.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