Crunchy Chicken Cutlets Recipes

CRISPY CHICKEN CUTLETS

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.

CRISPY CHICKEN CUTLETS

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

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 CHICKEN CUTLETS

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.

MAKE-AHEAD CRISPY CHICKEN CUTLETS

Steps:

• Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
• Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
• Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

CRISPY CHICKEN CUTLETS

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.

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS

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 GARLIC CHICKEN CUTLETS

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 COUNTRY CHICKEN CUTLETS

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.