Rachael Rays Chicken Cutlet Parmigiano Recipes

RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO

Steps:

• Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
• To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
• Cook angel hair according to package directions and drain.
• While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
• Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
• Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
• Serve over cooked angel hair pasta.

GRILLED CHICKEN CUTLET PARMIGIANA

Steps:

• Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
• Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
• Preheat the broiler to high.
• Layer the chicken with fire roasted sauce in a flameproof casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

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.

CHICKEN CUTLETS WITH ORANGE AND ARUGULA

Steps:

• Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
• Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
• Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
• While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
• Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE

Steps:

• Season the cutlets with salt and pepper on both sides turn lightly in flour.
• Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
• Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
• Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
• Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

CHICKEN CUTLETS BRASCIOLE

Steps:

• Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
• Lightly toast nuts in a small skillet over medium low heat.
• Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
• Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
• Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.

RACHAEL RAY'S PARMIGIANO-REGGIANO CRUSTED CHICKEN PICCATA

Steps:

• Place flour on a plate. Beat eggs in shallow bowl; place 1 cup cheese on another plate.
• Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
• Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
• In a large nonstick skillet, heat 2 tbsp EVOO, over medium heat. Add chicken and cook, turning once, until golden, 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp EVOO, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
• Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.