Pineapple Citrus Sauced Chicken Cutlets Recipes

PINEAPPLE & CITRUS SAUCED CHICKEN CUTLETS

Steps:

• Drain pineapple and reserve juice.
• Combine flour and seasonings in shallow dish; coat chicken with flour mixture.
• In lge skillet, brown chicken on both sides in 1/2 tsp margarine and 1/2 tsp oil.
• Add reserved pineapple juice, orange peel and juice, lemon peel and juice, bouillon and garlic.
• Bring to boil and add pineapple.
• Reduce heat to low and simmer 1 to 2 minutes.
• Remove chicken and pineapple to serving platter.
• Bring sauce to boil and boil until reduced by half.
• Stir in parsley and spoon sauce over chicken and pineapple.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

LEMON-PINEAPPLE BAKED CHICKEN

Steps:

• Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
• Set aside. Arrange chicken in shallow pan, skin side up.
• Sprinkle with salt. Broil until browned.
• Stir the sauce and pour over the chicken.
• Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
• Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice.

TURKEY CUTLETS WITH PINEAPPLE

Steps:

• In a large plasic bag, combine lime juice, orange juice, oil, oregano and pepper.
• Rinse turkey and dry. Slice into 1/2"thick slices and add to marinade. Refrigerate for 10 minutes to 8 hours.
• Preheat grill on medium high.
• Grill turkey for 4-5 minutes on each side. Transfer to a serving platter.
• Grill pineapple slices for 1 minute on each side.

CHICKEN CUTLETS WITH CITRUS CHERRY SAUCE

Steps:

• Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside., In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup. , In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce.

CHICKEN CUTLETS RECIPE BY TASTY

Steps:

• On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
• In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
• Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
• Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2-3 minutes per side.
• Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
• Enjoy!

BRAZILIAN CHICKEN CUTLETS WITH RAW TROPICAL SAUCE

Steps:

• Preheat oven to 250ºF.
• Make a paste for the cutlets by placing the garlic into a bowl with a small pinch of salt.
• Using a spoon, mash the salt and garlic together into a paste.
• Add in the lemon juice, parsley, hot sauce and some freshly ground black pepper, and reserve.
• Flatten the chicken breasts into cutlets by butterflying each piece.
• Open each breast up and pound them out by placing them into a large zipper bag one at a time with a small amount of water.
• Seal the bag, squeezing out as much air as you can.
• Pound the chicken with a small, cast iron skillet until it's evenly thin.
• As you finish each breast, place them into another large plastic zipper bag or mixing bowl.
• Once all the breasts are pounded out, add the garlic paste to the zipper bag or bowl and toss the chicken around to coat it evenly.
• Marinate for about 10 minutes.
• While the chicken is marinating, prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper in a medium mixing bowl.
• Toss everything to combine and set aside until you're ready to serve.
• When the chicken is done marinating, set up three pans on the counter.
• In one pan add the flour.
• In the second pan, beat the eggs with a couple teaspoons of water.
• In the third pan, combine the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest.
• Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast lightly to make sure everything sticks.
• Reserve the coated breasts on a plate.
• Place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
• Once hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches.
• As each cutlet finishes cooking, transfer them to a baking sheet and keep warm in the oven while the others finish.
• Serve the cutlets with the raw sauce over top.

LEMON CHICKEN CUTLETS

Steps:

• Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
• Season cutlets with salt, pepper and garlic powder.
• Dredge in flour, shaking off excess.
• In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
• Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
• Remove from pan; keep warm.
• Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
• Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
• Heat to boiling and cook until thickened, about 2-3 minutes .
• Remove from heat and stir in lemon juice and parsley.
• Season with additional salt and pepper, as desired.
• Serve lemon sauce with cutlets.
• Garnish with lemon slices, if desired.