CORNMEAL-CRUSTED CHICKEN BREASTS
Steps:
- Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
- Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
- Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
- Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.
MAKE-AHEAD CRISPY CHICKEN CUTLETS
Get ready to stock your freezer with the easiest, most versatile meal ingredient that's ever made dinner delicious. These panko-crusted chicken breasts go from frozen to cooked and crispy in about 15 minutes. Use them just about any way you can dream up, from chicken Parmesan to hearty sandwiches to a ramen topper-or just on their own, with a bright squeeze of lemon juice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
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).
Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g
CORNMEAL-CRUSTED CHICKEN CUTLETS WITH ZUCCHINI RIBBON SALAD
Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta salata.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Chicken Cornmeal Zucchini Mint Soy Free Peanut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
- Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
- Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
- Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
- Transfer cutlets to a platter. Serve with zucchini salad alongside.
OAT-CRUSTED CHICKEN CUTLETS
Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet later, dinner is on the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Pulse 1/2 cup oats in a food processor until finely ground. Add cheese, parsley, 1/4 teaspoon each salt and pepper, and remaining 1/4 cup oats. Pulse just to combine. Transfer mixture to a shallow bowl.
- Remove tenders from chicken; reserve for another use. Pound chicken to a 1/2-inch thickness. Coat with 1 tablespoon olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.
- Heat 2 tablespoons oil in a medium nonstick skillet over medium-high. When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack. Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with greens.
CRUSTED CHICKEN CUTLETS
Give your usual chicken cutlets a new kind of crust.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the egg in a shallow dish. Put your desired coating in a separate shallow dish. Season the chicken all over with salt and pepper. Dip in the egg, letting the excess drip off, then firmly press in the coating, making sure to coat both sides.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in two batches, add the chicken and cook until crisp and cooked through, 4 to 5 minutes per side, adjusting the heat as needed if the coating is browning too quickly. Drain on a paper towel-lined plate; season with salt.
PARMESAN-CRUSTED CHICKEN CUTLETS
We love chicken parmesan and are always searching for a new or different version of preparing. I watched America's Test Kitchen and thought WOW - have to try this and soon! Note: The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.
Provided by CindiJ
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
- Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
- Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets.
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 355.6, Fat 18.6, SaturatedFat 8.8, Cholesterol 74.8, Sodium 784.9, Carbohydrate 12.1, Fiber 1.5, Sugar 0.6, Protein 35.3
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
MATZO-CRUSTED CHICKEN CUTLETS
Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Beat egg in a shallow dish. Mix crushed matzos, salt, and pepper in another shallow dish. Heat 1/2 inch of oil in a large cast-iron skillet until it registers 375 degrees on a deep-fry thermometer.
- Working with 1 at a time, dip cutlets into egg, then into matzo, pressing to adhere and coating both sides. Place 2 cutlets in skillet, and cook until golden brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining 2 cutlets. Serve immediately with lemon wedges.
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Estimated Reading Time 3 mins
- On a clean work surface area, lay out three shallow dishes: Pour the flour into the first one, the beaten eggs into the next and the cooked rice into the other
- Lie the cutlets on top of a large sheet of plastic wrap about 3 to 4 inches apart and place another sheet on top
- Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick
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- Fried Chicken Cutlets. Simple, straightforward, and delightfully crispy, these fried chicken cutlets also have a little bit of zing from Cajun seasoning.
- Balsamic Marinated Chicken. With sweet and tangy balsamic vinegar and a handful of Italian herbs and seasonings, these grilled or broiled chicken breasts make an easy and delicious dinner.
- Chicken Katsu. A twist on a traditional Japanese dish that usually uses pork, chicken katsu gets fried in panko until nice and crispy. Top it with a sweet and salty tonkatsu sauce and serve with rice for an easy weeknight meal that will have everyone clamoring for seconds.
- Chicken Parmesan. Whip up your favorite Italian restaurant dish at home by pounding chicken breast cutlets nice and thin, then pan-frying before baking with cheese and tomato sauce.
- Bacon and Sour Cream Skillet Chicken. No need to turn on the oven for this quick and easy chicken cutlet recipe that gets a smoky flavor from bacon and a creamy texture from sour cream.
- Air Fryer Chicken Tenders. Cutlets make great chicken tenders because they tend to come more uniform in thickness, so they fry up nice and evenly. Using your air fryer means you can have crunchy tenders in no time, with less mess and fat than the deep-fried kind.
- Creamy Basil Pesto Chicken. Prepared pesto makes this creamy and herby basil chicken dish quick and easy, but you can also prepare your own pesto if you have time.
- Potato Chip Chicken. Instead of coating them with plain, boring breadcrumbs, coat fried chicken potato chips for a more exciting flavor. This recipe is a great way to use up the crumbs at the bottom of the potato chip bag.
- Chicken Asparagus Pasta. For a healthy, fresh-tasting spring pasta dish that comes together in one pan, reach for this simple chicken pasta that elevates fresh spring asparagus.
- Lemon Chicken with Garlic and Wine. While chicken cutlets don't have a ton of flavor on their own, bathe them in white wine, a spritz of lemon juice, garlic, and capers, and you have a delicious meal.
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