Matzo Crusted Chicken Cutlets Recipes

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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.

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.

MATZOH CRUSTED PORK CUTLETS AND MOCK CORN RISOTTO



Matzoh Crusted Pork Cutlets and Mock Corn Risotto image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 matzoh crackers
2 eggs beaten
1 cup flour
Garlic powder
Salt and pepper
Oregano
8 pork cutlets
2 tablespoons olive oil, plus extra for sauteing
2 cups water
2 cups minute rice
1/2 onion diced
1 can creamy corn
1 cup white wine
3 packets duck sauce

Steps:

  • In a food processor crumble matzoh crackers until course. Put in a dish and set aside. Crack eggs and beat in a bowl. In another dish season the flour with salt, pepper, garlic powder and oregano. Dredge pork cutlets in flour mixture, then egg wash and then matzoh crumble. Heat the oil in a skillet and pan fry.
  • In a saucepan bring the water to a boil. Add the rice and turn off the flame. Put the oil in a skillet and saute the onion until it appears to be translucent. Add the cream of corn, bring to a simmer and the rice. Season with salt and pepper.
  • After the removing the pork cutlets from the skillet, deglaze with white wine. Reduce by half. Add the 3 packets of duck sauce and season with salt and pepper. Use this mixture as a sauce for the risotto.

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

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