Crusted Chicken Cutlets Recipes

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CORNMEAL-CRUSTED CHICKEN BREASTS



Cornmeal-Crusted Chicken Breasts image

Categories     Chicken     Bake     Sauté     Cornmeal     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 cup fresh breadcrumbs made from crustless French bread
1 cup yellow cornmeal
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Dijon mustard
2 large eggs
6 skinless boneless chicken breast halves
4 tablespoons butter
4 tablespoons olive oil
Lemon wedges

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



Make-Ahead Crispy Chicken Cutlets image

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

1/4 cup olive oil
2 cups Progresso™ plain panko crispy bread crumbs
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs, beaten
2 tablespoons water

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-Crusted Chicken Cutlets with Zucchini Ribbon Salad image

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

2 medium or 3 small zucchini (about 1 1/2 pounds)
1 1/2 cups cornmeal
4 teaspoons garlic powder
2 teaspoons freshly ground black pepper
1/2 teaspoon smoked paprika
1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
2 large eggs
1 tablespoon plus 1 teaspoon Dijon mustard, divided
4 (6-ounce) chicken cutlets, pounded 1/4" thick
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
1 cup mint leaves
1/2 cup roasted, salted cashews
5 ounces ricotta salata, shaved with a vegetable peeler

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



Oat-Crusted Chicken Cutlets image

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

3/4 cup rolled oats
1/4 cup grated Grana Padano
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground pepper
4 boneless, skinless chicken breasts (1 pound total)
5 tablespoons extra-virgin olive oil
Lightly dressed salad greens, for serving

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



Crusted Chicken Cutlets image

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

1 large egg
2 to 4 cups cereal, crackers, pretzels or chips, crushed
4 chicken cutlets (about 4 ounces each)
Kosher salt and freshly ground pepper
1/3 cup vegetable oil

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



Parmesan-Crusted Chicken Cutlets image

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

2 boneless skinless chicken breasts (8 ounces each tenderloins removed, breasts trimmed of excess fat and halved horizontally)
1/2 teaspoon salt & fresh ground pepper
1/4 cup unbleached all-purpose flour, plus
1 tablespoon unbleached all-purpose flour
1/2 ounce grated parmesan cheese (about 1/4 cup, see note above)
3 large egg whites
2 tablespoons minced fresh chives (optional)
6 ounces shredded parmesan cheese, see note above (about 2 cups)
4 teaspoons olive oil
1 lemon, cut into wedges

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



Crispy Parmesan-Panko Crusted Chicken Cutlets image

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

1/2 cup flour
1/4-1/2 teaspoon dry mustard, to taste
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
2 eggs
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat)
1/2 cup Dijon mustard
2 tablespoons honey

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



Matzo-Crusted Chicken Cutlets image

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

1 large egg
8 unsalted matzos, crushed (about 3 cups)
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Safflower oil, for frying
4 boneless, skinless chicken cutlets (4 to 5 ounces each), 1/2 inch thick
4 lemon wedges, for serving

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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20+ CHICKEN CUTLET RECIPES FOR DINNER - EATINGWELL
2022-06-17 20-Minute Chicken Cutlets & Zucchini Noodles with Creamy Tomato Sauce. View Recipe. This low-carb chicken dinner whips up in only 20 minutes, thanks to thin-cut chicken breast and packaged zucchini noodles. If you have a spiralizer and want to make your own zucchini noodles, use two medium zucchini.
From eatingwell.com
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EASY LEMON CHICKEN RECIPE – MY ROI LIST
2022-07-09 These are the best Parmesan crusted chicken cutlets coated in delicious lemon butter garlic sauce! They will become your family favorite easy dinner recipe that you can make in just 30 minutes. I love making quick and easy meals that have lots of flavor, like this amazing Lemon Chicken. Pounded to an even layer, then coated in panko crumbs and ...
From myroilist.com
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15+ 20-MINUTE CHICKEN CUTLET RECIPES | EATINGWELL
2021-06-08 20-Minute Creamy Italian Chicken Skillet. Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal.
From eatingwell.com
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EXTRA CRISPY PARMESAN CRUSTED CHICKEN CUTLETS - KIM THE FOODIE
2022-02-05 Instructions. Slice each chicken breast in half so you end up with 4 thin cutlets total. Cover cutlets with plastic wrap and use a meat tenderizer or rolling pin to pound them into ¼ inch thick pieces. Generously season both sides of the cutlets with salt and pepper. Add flour to a wide, shallow bowl or plate.
From kimthefoodie.com
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PARMESAN, PANKO CRUSTED CHICKEN CUTLETS | GIANGI'S KITCHEN
Parmesan, panko-crusted chicken cutlets. There is nothing like perfectly golden brown, crispy, perfectly season breaded chicken cutlets. A family delight that will not take too long to make either. Tender on the inside, crispy on the outside. With each bite, the bold flavor of parmesan cheese is enhanced with the herbes de Provence.
From giangiskitchen.com
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GARLIC BUTTER CHICKEN - 40 APRONS
2 days ago Serving Suggestions: Rice, pasta, mashed potatoes, asparagus, broccoli, green beans, cauliflower, spinach casserole, or a small salad. Leftovers: Refrigerate any leftover garlic butter chicken in an airtight container up to 5 days. To reheat, slice chicken and add to skillet with leftover garlic butter sauce. Cover skillet and heat over low heat until chicken is …
From 40aprons.com
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‘THE PIONEER WOMAN’ REE DRUMMOND’S CRISPY HERB-CRUSTED …
2022-02-13 After dropping the linguini into a boiling pot, she makes the breading for the chicken. Drummond uses three dishes to help her with what she calls a “breading assembly line.”. The Pioneer Woman places flour, salt, and pepper in the first dish. She adds a beaten egg and milk to the second dish. For the third dish, Drummond adds panko crumbs ...
From closernewsweekly.com
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PINE NUT-CRUSTED CHICKEN CUTLETS | RICARDO
Press the jam-covered side in the pine nuts. In a large skillet, brown the cutlets, nut side up, in the oil. Place on the baking sheet and bake for about 2 minutes or until the chicken is cooked. Keep an eye on the meat while cooking because pine nuts burn quickly. Meanwhile, in the same skillet, brown the onion. Add oil, if needed.
From ricardocuisine.com
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CRISPY CHICKEN CUTLETS {READY IN 30 MINS!} - SPEND WITH PENNIES
2020-02-18 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.
From spendwithpennies.com
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Top Asked Questions

How to cook chicken cutlets on the stove?
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.
What do you put on chicken cutlets to make them crispy?
To ensure crispy, perfect Parmesan Crusted Chicken be sure to dredge your chicken cutlets first in flour, then milk or egg and then panko breadcrumbs before frying in the pan. Why is the breading falling off my chicken?
What is a chicken cutlet made out of?
Extra crispy, tender and juicy, this Easy Parmesan Crusted Chicken Cutlet recipe is quick and simple. Coated in a mixture of herbs, spices and lots of parmesan cheese, this chicken dinner is a family favorite that can be adapted sooo many different ways!
What do you dredge chicken cutlets in before frying?
The sequence of dredging chicken is important to the success of this recipe. To ensure crispy, perfect Parmesan Crusted Chicken be sure to dredge your chicken cutlets first in flour, then milk or egg and then panko breadcrumbs before frying in the pan. Why is the breading falling off my chicken?

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