CRISPY RANCH CHICKEN CUTLETS
Steps:
- Thinly slice the radishes, cucumbers and carrots lengthwise using a mandoline or a very sharp knife. Place in a large bowl, sprinkle with salt and pepper and set aside.
- Zest and juice the lemon. Combine the zest, juice and shallot in a mason jar or other jar with a tightly fitting lid and add salt and pepper to taste. Give it a good mix, then add the olive oil. Screw on the lid and shake to combine. Set aside.
- Pat the chicken breasts dry. Using a sharp knife, slice each chicken breast in two horizontally so you have a total of 4 thin cutlets.
- Now it's time to make your dredging station. Get out three pie pans, shallow bowls or plates with deep sides. Place the flour and ranch seasoning in one pie plate and whisk to combine. Crack the eggs in the second bowl, add 2 tablespoons of water and whisk to combine. Place the panko in the final pie pan.
- Line a baking sheet with parchment paper. Working in an assembly line, place a chicken cutlet in the flour mixture and turn to coat both sides; tap off any excess. Place the cutlet in the egg wash and coat both sides. Finally, coat in breadcrumbs and place on the baking sheet. Repeat with the remaining cutlets.
- Heat the canola oil in a large skillet over medium heat. Once the oil is shiny, add the chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Place on a cooling rack to drain off any excess oil and keep the cutlets nice and crispy.
- Drain off any excess water from the veggies and pat them dry with a paper towel. Add 1 cup
- fresh parsley leaves and 1/2 cup dill leaves. Drizzle in the lemon dressing and toss to combine.
- Congrats, it's time to plate! Place each cutlet on a plate, top with veggies and enjoy!
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.
RANCH CHICKEN CUTLETS
A great breaded chicken breast meal made with Ranch dressing mix. Also, very good using an envelope of Italian dressing mix. Super easy!
Provided by Marie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish, combine dressing mix, bread crumbs and Parmesan cheese.
- Dip chicken in butter, then roll in crumb mixture.
- Place in a greased baking dish and bake at 350 degrees for 45 minutes or til done.
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
Just a few ingredients. Use a good garden vegetable crackers like the brand Dare. The Thick Teriyaki sauce is the brand Diana. If you can't find it, try another brand. This is from Coup de Pouce
Provided by Boomette
Categories Chicken
Time 19m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish, with a fork or potato masher, finely crush the crackers.
- Brush each sides of cutlets with 1/4 cup of teriyaki sauce. Dip each cutlets in the cracker crumbs flipping them to coat well.
- In a large skillet, melt butter and oil at medium heat. Add cutlets and cook 5 to 7 minutes or until not pink inside (flip them one time).
Nutrition Facts : Calories 200.7, Fat 9.2, SaturatedFat 2.9, Cholesterol 80.3, Sodium 847, Carbohydrate 2.8, Sugar 2.5, Protein 25.2
CRISPY COUNTRY CHICKEN CUTLETS
Are you tired of chicken coated with the usual flour and/or breadcrumbs? Well, try this and I think you'll enjoy it. Please feel free to add more or take away any amount of the seasonings you wish. If you don't want a real crispy coating, just dip in the egg, then the cornmeal mixture. For more even cooking, pound chicken until slightly thin. This will serve six or three with an appetite. Submitted to "Zaar" on June 14th,2007
Provided by Chef shapeweaver
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow dish (such as a deep dish pie plate) combine all dry ingredients, mixing well.
- In another shallow dish, mix egg and milk until well blended.
- Preheat oil in large skillet over medium to medium high heat.
- Coat both sides of each chicken in dry mix.
- Dip each piece in egg/milk mixture, coating both sides well.
- Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
- Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
- Serve with your favorite sides and enjoy.
CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)
I use the boxed Kellogg's cornflake crumbs for this, you can usually find them next to the Shake and Bake chicken coating mixes, if you are not able to find the boxed crumbs then you can use a processor to crush the cornflakes, reduce the baking time to 25 minutes for strips and for tenders bake only 20 minutes --- LOW-FAT OPTION use a healthy butter alternative in place of butter
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 13 x 9-inch baking dish.
- Set oven to 350 degrees F.
- In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
- Place the melted butter in a shallow dish.
- Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
- Place in prepared baking dish.
- Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Nutrition Facts : Calories 289.6, Fat 17.3, SaturatedFat 9.6, Cholesterol 114.3, Sodium 406.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 29
CRISPY GARLIC CHICKEN CUTLETS
Adapted from Cook's Illustrated. Over the years, America's Test Kitchen has perfected a method for making crispy chicken cutlets: coat the cutlets in flour, dip in egg wash, then coat with fresh breadcrumbs before pan-frying. But when you add fresh garlic to the mix for more flavor, you also get more problems.Try this recipe, it has it all-mellow, caramelized garlic flavor from the chicken on the inside, and a crispy, garlicky crust on the outside. Look for cutlets that are between 1/4-inch and 1/2-inch thick or make your own by slicing 3 boneless skinless chicken breasts in half horizonally.
Provided by TxGriffLover
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat to 200º. Combine 3 Tblsp of the oil, minced garlic, and cutlets in a zip lock bag and refrigerate while preparing the remaining ingredients. Pulse the bread in a food processor until coarsely ground. Bake the breadcrumbs on a baking sheet until dry, about 20 minutes.
- Spread the flour in a shallow dish. In another shallow dish, whisk the egg whites until foamy. Combine the breadcrumbs, garlic powder, and cornstarch in a third shallow dish. Remove the cutlets from the bag and season with salt & pepper. One at a time, coat the cutlets lightly with flour, dip in the egg whites, and dredge in the crumbs, pressing to adhere. Place the cutlets on a wire rack set over a baking sheet and.
- let dry 5 minutes.
- Heat 1/2 cup of the oil and 3 of the smashed garlic cloves in a large nonstick skillet over medium heat until the garlic is lightly browned,
- about 4 minutes. Discard the garlic and fry 3 of the cutlets until crisp and deep golden, about 2 minutes per side. Transfer to a paper towel-.
- lined plate and place in the warm oven. Discard the oil, wipe out the skillet and repeat with remaining oil, garlic and cutlets. Serve.
CRISPY RANCH FRIED CHICKEN
It's almost impossible to improve crispy fried chicken. A sprinkling of ranch dressing mix in the coating makes it happen, though. The empty-in-seconds serving platter is proof. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts :
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 RANCH "FRIED" CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. On a rimmed baking sheet, stir together panko and oil. Spread in an even layer, and bake until golden, about 3 minutes. Transfer to a plate, wipe sheet, and fit with a wire rack.
- On a separate plate, combine yogurt, thyme, garlic, pinch of cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with yogurt mixture then coat with breadcrumbs, pressing lightly to adhere. Shake off excess and place on rack. Bake until chicken is cooked through, 17 to 20 minutes, flipping halfway through. Let cool 5 minutes. Slice and serve over salad greens.
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