Easy Chicken Cutlets With Herbs Rachael Ray Recipes

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EASY CHICKEN CUTLETS WITH HERBS (RACHAEL RAY)



Easy Chicken Cutlets With Herbs (Rachael Ray) image

This recipe is for chicken cutlets from Rachael Ray's 30 Minute Meals 2008 tv show. She served with a mac and cheese for a side and greens. This would go well with any sides and is kid friendly. The fresh herbs are important. If you don't want it as herb centered then use less rosemary and thyme. Easy Weeknight meal. Enjoy. ChefDLH

Provided by ChefDLH

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 loaf baguette, day old is fine
4 pieces chicken breast halves
salt & freshly ground black pepper
all-purpose flour, for dredging
1 large egg
3 sprigs fresh thyme, leaves finely chopped
2 -3 sprigs fresh rosemary, leaves finely chopped
fresh chives, finely chopped, 1 handful
1 1/2 teaspoons poultry seasoning
olive oil, for sauteing cutlets

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.

RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO



Rachael Ray's Chicken Cutlet Parmigiano image

I found this recipe in RR's cookbook, 365: No Repeats, but it is definitely a repeat! Rachel's recipe calls for Turkey cutlets but I use chicken. I also added serving it over angel hair pasta. It tastes so special but it is really simple to make. Don't let the long recipe list scare you. The sauce is oh so easy and oh so yummy!

Provided by Cricketo

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
salt
black pepper
3 tablespoons flour
2 eggs
1 cup Italian seasoned breadcrumbs, panko is good
1/2 cup parmesan cheese, grated
4 -6 chicken breasts, cutlets
1 pint grape tomatoes
1/2 cup white wine
4 ounces mozzarella cheese, shredded
8 ounces angel hair pasta, cooked according to package directions

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.

CHICKEN CUTLETS WITH HERB BUTTER



Chicken Cutlets with Herb Butter image

Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Time 25m

Number Of Ingredients 7

1/4 cup all-purpose flour
8 thin chicken cutlets (1 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons olive oil
3/4 cup dry white wine
2 tablespoons cold butter, cut into pieces
3 tablespoons finely chopped fresh parsley or mint (or a combination)

Steps:

  • Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
  • Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Nutrition Facts : Calories 362 g, Fat 15 g, Protein 40 g

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