Cajun Chicken Cutlets Recipes
CAJUN FRIED CHICKEN CUTLET
My husband is not a huge fan of chicken, he's a steak and potatoes kind of guy, but even he admits that he would eat these any day and said he likes them almost as much as a good steak... almost.
Provided by Amy H.
Categories Other Main Dishes
Time 30m
Number Of Ingredients 8
Steps:
- 1. Place each piece of chicken between plastic wrap and pound to 1/4-inch thickness. Cut in half to make two pieces. Rub each piece of chicken with onion powder.
- 2. Mix together thoroughly, 3 eggs, half a cup of milk and a dash or two of hot sauce in a medium sized bowl.
- 3. in a separate medium sized dish, mix together flour, Cajun seasoning, garlic powder and salt.
- 4. Roll chicken in flour; Gently shake off excess. Dip in egg mixture and roll in flour again.
- 5. Fry chicken in hot oil about 7 minutes on each side, or until golden brown and cooked through. Drain on paper towels and serve.
CAJUN CHICKEN CUTLETS
Make and share this Cajun Chicken Cutlets recipe from Food.com.
Provided by riffraff
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan over low heat.
- Add lemon juice, herbs, black pepper and salt to taste.
- Continue to cook for several minutes on low heat till herbs soften.
- Heat a large cast-iron skillet to high.
- Coat both sides of the cutlets well with the butter mixture.
- Cook cutlets in cast iron for several minutes on each side.
- When done, the will be black on the outside and tender and juicy on the inside.
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- Mix together all of the Cajun seasonings in a shallow dish large enough to dredge the chicken. Remove 1 tablespoon seasonings to be used later in the sauce. Whisk 2 tablespoons flour into the seasonings in the dish.
- Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- Dredge each breast in the Cajun flour mixture, shake off any excess, then transfer to a dry surface.
- Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
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