Easy Chicken Cutlets With Herbs Rachael Ray Recipes

CHICKEN CUTLETS WITH HERBS

Steps:

• Heat the oven to 400 degrees F.
• Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
• While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
• Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
• Heat a thin layer of olive oil in a large skillet over medium-high heat.
• Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

EASY CHICKEN CUTLETS WITH HERBS (RACHAEL RAY)

Steps:

• Heat the oven to 400 degrees F.
• Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
• While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
• Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
• Heat a thin layer of olive oil in a large skillet over medium-high heat.
• Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

CHICKEN CUTLETS BRASCIOLE

Steps:

• Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
• Lightly toast nuts in a small skillet over medium low heat.
• Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
• Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
• Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE

Steps:

• Season the cutlets with salt and pepper on both sides turn lightly in flour.
• Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
• Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
• Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
• Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO

Steps:

• Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
• To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
• Cook angel hair according to package directions and drain.
• While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
• Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
• Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
• Serve over cooked angel hair pasta.

ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC

Steps:

• Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
• While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
• Preheat oven to 250 degrees F.
• Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
• Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
• Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE

Steps:

• Season cutlets with salt and pepper on both sides and turn lightly in flour.
• Combine next 7 ingredients in food processor and pulse process the crumbs to chop up the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese nixture.
• Transfer this mixture to a plate.
• Beat eggs in separate shallow dish.
• Heat a thin layer of oil in large skillet, just enough to coat the bottom of the pan, over medium to medium high heat.
• Coat the cutlets in eggs then breading and then add to the hot oil.
• Cook cutlets in a single layer, in two batches if necessary about 3-4 minutes on each side.
• Return food processor bowl to base and add basil, parsley and lemon juice.
• Add a little salt and pepper.
• Turn processor on and stream in oil until a loose paste forms.
• Serve chicken cutlets witha generous amount of basil and parsley sauce poured over the cutlets.
• Garnish the chicken with finely chopped Roma tomato.