Herb Crusted Chicken Cutlets Recipes

MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH

Steps:

• Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
• Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
• Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
• Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
• Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
• Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

CHICKEN CUTLETS WITH MUSTARD-HERB SAUCE

Steps:

• Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
• Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 minute.
• Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
• Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.

PAN SEARED HERB CRUSTED CHICKEN BREASTS

Steps:

• Using a meat mallet, pound the chicken until it's flat and uniform in size. Add all of the herbs and spices to a bowl; mix well.
• Dip each piece of chicken into the herb mixture, making sure to coat both sides of the chicken.
• Heat the oil over medium high heat in a nonstick skillet; then add the chicken to the pan and fry 5-7 minutes per side depending on the thickness of your chicken. The juices should run clear.
• Serve hot with or without some fresh squeezed lemon juice on top.

HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Rinse herbs, remove stems and chop leaves coarsely. In a small bowl, mix herbs with breadcrumbs.
• Peel garlic and chop finely. Mix with breadcrumbs.
• In another small bowl, whisk egg. Rinse chicken, pat dry and cut into slices. Put meat between plastic wrap pieces and gently flatten with a meat pounder.
• Season chicken cutlets lightly with salt. Coat with flour, dip on all sides in egg and dredge in breadcrumbs. Press crumbs into the cutlets to coat well. Refrigerate, covered, until ready to use.
• Rinse and peel carrots. Cut lengthwise into very thin slices.
• Rinse and finely chop scallions.
• Heat 1 tablespoon oil in a small pot. Add carrots and scallions and cook until scallions are translucent, 2-3 minutes.
• Stir in broth and anise-flavored liqueur. Cover and cook 5-6 minutes.
• Heat remaining oil in a pan and cook chicken cutlets until golden-brown on both sides.
• At the end of the cooking time, add soy creamer to the carrots and bring to a boil.
• Rinse parsley, stem and coarsely chop leaves. Stir into carrots and season with salt and pepper. Transfer carrots to a plate and serve chicken cutlets alongside.

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.

PARMESAN-CRUSTED CHICKEN CUTLETS

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.

HERB CRUSTED PORK CUTLETS WITH VEGGIE MEDLEY

Steps:

• Place the flour in a large shallow bowl. Season with salt and pepper. Place the beaten egg in another shallow bowl and the panko crumbs with rosemary in a third shallow bowl
• Press the cutlets in the seasoned flour, dip in the egg wash and press into the rosemary crumbs to completely coat. Transfer coated cutlets to a plate or small tray lined with baking paper. Place in the fridge for 10-15 minutes, if time permits (this helps the crumb to stick to the cutlets while cooking).
• Preheat the oven to 180°C/200°C fan forced. Heat the Spreadable and oil in a large ovenproof frying pan or flameproof baking tray over medium to high heat. Add the cutlets and shallow-fry for 2 minutes each side or until golden brown. Transfer to a plate lined with paper towel and keep warm
• Heat the extra spreadable with the garlic in the same cleaned pan or tray over medium heat. Add the zucchini, broccolini and tomatoes. Season to taste. Return the cutlets to the pan or tray, then transfer to the oven and cook for about 10 minutes or until cutlets are cooked through and vegetables are golden