Parmesan Crusted Chicken Cutlets In Tomato Cream Sauce Recipes

CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE

Steps:

• Prepare the sauce first.
• Heat oil over medium heat in a medium-sized saucepan.
• Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
• Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
• While the sauce is reducing, prepare the chicken breasts.
• Preheat oven to 350 degrees.
• Combine bread crumbs and Parmesan cheese in a plate.
• Place egg in shallow bowl.
• Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
• Heat oil over medium heat in a large frying pan,
• Add coated chicken breasts.
• Cook until lightly browned, about 5 minutes per side.
• Arrange chicken breasts in a single layer in an oven proof baking dish.
• Pour tomato sauce over chicken.
• Top with mozzarella cheese.
• Bake until cheese is melted and bubbly, approximately 15 minutes.

PARMESAN CRUSTED CHICKEN CUTLETS IN TOMATO CREAM SAUCE

Steps:

• Season chicken breasts with salt and pepper. Combine parmesan cheese and italian bread crumbs. Mix egg with small amount of water and dip chicken breasts in egg and then in the crumb mixture.
• In pan on medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil and saute chicken breasts for approximately 10 minutes each side. Remove chicken breasts and keep warm under tin foil. Add remaining butter and olive oil to same pan. Add garlic, saute for 2 minutes, add tomato sauce, tomato paste and simmer for 10 minutes. Remove from heat and add the vermouth and cream. Serve chicken with sauce poured over, sprinkle chives on top and serve on any kind of cooked pasta.

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

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.

PARMESAN-CRUSTED CHICKEN

Steps:

• In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
• One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
• Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

PARMESAN CHICKEN CUTLETS

Steps:

• Preheat oven to 400 degrees F.
• In resealable plastic bag, combine cheese, crumbs, and paprika; shake well.
• Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
• Arrange on nonstick baking sheet bake until chicken is cooked through- 20-25 minutes.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE

Steps:

• Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
• Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

PARMESAN CRUSTED CHICKEN IN CREAM SAUCE

Steps:

• Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
• Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
• Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
• Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
• Spoon sauce over chicken. Serve with rice and aspargus.

PARMESAN CRUSTED CHICKEN CUTLETS RECIPE - (4.3/5)

Steps:

• 1. In a shallow bowl, whisk together the eggs and mustard. In a separate bowl, combine parmesan cheese, bread crumbs , salt and pepper. Pat chicken dry with paper towels. Dip each chicken cutlet in egg mixture, allowing excess to drip off, then coat in bread crumb mixture. Transfer to a plate. Repeat with remaining chicken cutlets. 2. Heat 2 tbsps of oil in a nonstick skillet over medium high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through 3-5 minutes per side. Transfer to plate.Repeat with remaining chicken cutlets, add more oil prior if needed

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.