SPICY BREADED CHICKEN CUTLETS
Here's a great recipe to keep in mind for a spicy batch of Breaded Chicken Cutlets. Feel free to substitute Parmesan for the Cotija cheese. So good!
Provided by Mexican Please
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 568 kcal, ServingSize 1 serving
SPICY GARLIC CHICKEN BREAST CUTLETS
Plan ahead the chicken will need to marinate for at least 6 hours or up to 24 hours, you may need to adjust the hot sauce and cayenne to suit heat level, after you make this once you will know how much hot sauce and cayenne is suitable for you taste --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 39m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl combine the buttermilk with hot pepper sauce and chopped garlic; add in the pounded chicken breasts and turn to coat with the buttermilk mixture.
- Cover and refrigerate for 6-24 hours, turning the chicken a few times during chilling.
- In a shallow dish combine all the coating ingredients.
- Remove the breasts from the buttermilk allowing any excess to drip off do not wash off the buttermilk or remove and small garlic pieces that are stuck to the chicken.
- Coat the chicken in the breadcrumb mixture pressing down firmly with hands to adhear the breadcrumb mixture to the chicken (I suggest to bread all the the breasts then place on a flat sheet before frying).
- Heat oil in the skillet over medium heat (using enough oil to to about 1/2 inch or more up the skillet.
- Cook the chicken breasts about 6-7 minutes on each side or until cooked through.
SPICY FRIED CHICKEN CUTLETS
Steps:
- Gently pound chicken breasts between sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/3 inch thick.
- Whisk together buttermilk, hot sauce, 1/2 teaspoon salt, and black pepper in a shallow dish, then add chicken, turning to coat, and let stand 15 minutes.
- Stir together bread crumbs, cayenne, and remaining 1/2 teaspoon salt in another shallow dish. Remove chicken from buttermilk 1 piece at a time, letting excess drip off, then dredge in bread crumbs, pressing gently to help them adhere. Transfer chicken as coated to a sheet of wax paper.
- Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry chicken 2 pieces at a time until golden brown and cooked through, about 3 minutes on each side. Transfer chicken with tongs to paper towels to drain and serve with hot sauce on the side.
CHICKEN CUTLETS WITH SPICY ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
- Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
- Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
- Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
- Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
- Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
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