Mexican Chicken Cutlets Recipes

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

SPICY BREADED CHICKEN CUTLETS

Steps:

• Start by preparing the chicken. Each chicken breast gets cut in half horizontally and pounded down with a mallet or skillet. Use plastic or parchment paper to surround the cutlets when pounding them down. Ideally you end up with four even thickness chicken cutlets.
• Add the listed spice mixture ingredients to a bowl and combine well. (Keep in mind that there's lots of leeway on the spice mixture so feel free to use what you have.)
• Combine the spice mixture with 2 cups of bread crumbs and 1/2 cup of crumbled Cotija cheese.
• Your cutlet assembly line will have three stops. The first is a plate with 1/2 cup of flour, followed by a bowl with 2 whisked eggs, and then the seasoned breadcrumbs. Dredge each cutlet in the flour, eggs, and breadcrumbs. Be sure to push the breadcrumbs into the chicken to create an even layer.
• Heat up a skillet over medium-high heat. Add a thin layer of oil (you can optionally add a knob of butter). When the pan is hot cook the chicken cutlets for 2-3 minutes per side.
• Let the chicken rest for a few minutes and then serve immediately.

MEXICAN CHICKEN CUTLETS

Steps:

• Pound chicken between wax paper to 1/4 inch thick. In small cup, combine chili powder, salt, cumin, and cayenne. Sprinkle over both sides of chicken.
• In large skillet, heat oil over medium-high heat. Cook chicken 2 to 3 minutes per side, until cooked through; set aside.
• Combine mayonnaise, lime peel, salsa and pepper.
• Serve mayonnaise mixture on the side as a dipping sauce for the cutlets.

THE BEST CHICKEN CUTLETS

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.

CHICKEN CUTLETS

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow dish, combine the bread crumbs, Parmesan topping, wheat germ, basil and garlic powder. Place the yogurt in another shallow dish. Dip chicken in yogurt, then coat with the crumb mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Spritz chicken with butter-flavored spray. Bake, uncovered, at 350° for 20-25 minutes or until the juices run clear.

CREAMY DREAMY EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Pull apart chicken into bits and/or tiny strips into a large bowl.
• Over medium heat sauté onions to desired texture.
• Mix together chicken, taco seasoning, refried beans and Rotel tomatoes (with juices) and onions.
• Mix together Southwest style condensed soup & sour cream in medium bowl.
• In a medium casserole dish spread half the sour cream mixture on the bottom.
• Then tear 1 tortilla into pieces on top of sour cream mixture.
• Add 1/2 chicken mixture on top of that & then a layer of cheese.
• Repeat layers and sprinkle cheese on top.(For an extra crunchy top, add an extra layer of torn tortilla between 2 cheese layers).
• Bake at 350°F for 20 minutes or until heated through.
• Both the chicken mixture & sour cream mixture can be mixed ahead of time & stored in the fridge.

CHICKEN CUTLETS WITH MUSHROOM SAUCE

Steps:

• Pound chicken to 1/4-in. thickness. Sprinkle both sides with salt and 1/4 teaspoon pepper. In a large nonstick skillet, cook chicken for 4-5 minutes on each side or until juices run clear., Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the green onion and garlic; saute for 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Stir in the broth, tarragon and remaining pepper. Cook over medium heat until mushrooms are tender., In a small bowl, combine the cornstarch and wine or additional broth until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve sauce over chicken.

CHICKEN CUTLETS MARINATED IN LIME JUICE

Steps:

• Place the chicken in a bowl or shallow dish, add the lime juice, soy sauce, and Maggi sauce, and turn to moisten evenly with the marinade. Cover the dish and refrigerate for 1 hour, turning the chicken occasionally.
• Remove the chicken from the marinade, drain well, and blot dry with paper towels. Reserve the marinade.
• In a skillet large enough to hold the cutlets in one layer, heat the oil over medium-high heat until rippling. Add the chicken and sauté, turning once, for about 3 minutes per side, or until just cooked through. If desired, transfer the cutlets to a heated platter, add the marinating liquid to the skillet, and boil over high heat for 1 minute. Pour over the chicken. Serve at once, with lime wedges.