SUNNY'S EASY SMOTHERED CHICKEN
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
- Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.
EASY SMOTHERED CHICKEN CUTLET
Make and share this Easy Smothered Chicken Cutlet recipe from Food.com.
Provided by Lori Mama
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Heat oil in large skillet over medium high heat
- Place pounded chicken breasts on flat surface.
- Sprinkle one side of each with some of the seasoning.
- When oil is hot, place chicken, seasoned side down, in pan.
- Sprinkle some more seasoning on top of chicken.
- Brown lightly on both sides.
- Place on a baking sheet and place in oven.
- In same pan, saute peppers/mushrooms until softened.
- Sprinkle remaining seasoning on vegetables.
- Stir.
- Pour tomato sauce over and simmer until hot.
- Remove chicken from oven and divide vegetable mixture over meat.
- Serve hot.
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
CRISPY CHICKEN CUTLETS
This is an easy entree I proudly serve to company. Try it for your next spur-of-the-moment dinner party or family dinner. Even your most finicky eater will be singing its praises-and yours!-Debra Smith, Brookfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 418 calories, Fat 26g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 272mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 38g protein.
SMOTHERED CHICKEN
A quick-to-cook mushroom sauce deliciously coats rotisserie chicken pieces in a 30-minute main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
- Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
- Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.
Nutrition Facts : Calories 390, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1/2 g
SMOTHERED TURKEY CUTLETS
Why have turkey just for Thanksgiving? This is an easy recipe that makes it feel like the holidays any day of the week. -Lisa Keys, Kennet Square, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Mix salsa, cranberries and cilantro; gently stir in oranges. In a shallow bowl, mix flour and cumin. In another shallow bowl, whisk together egg and water. In a third bowl, toss bread crumbs with Parmesan cheese., Sprinkle cutlets with pepper and salt; coat lightly with flour mixture, shaking off excess. Dip in egg mixture, then in crumb mixture, patting firmly., In a large skillet, heat 1 tablespoon oil over medium heat; add 2 cutlets and cook until golden brown, 1-2 minutes per side. Transfer to a foil-lined baking sheet. Repeat with remaining oil and turkey., Sprinkle cutlets with cheddar cheese; bake until cheese is melted and turkey is no longer pink, 4-6 minutes. Top with avocado, salsa mixture, additional cilantro and, if desired, sour cream.
Nutrition Facts : Calories 401 calories, Fat 19g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 638mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein.
CRISPY CHICKEN CUTLETS
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
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.
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18 BEST CHICKEN CUTLET RECIPES - THE SPRUCE EATS
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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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