Chicken Cutlets With Herbs Recipes

CHICKEN CUTLETS WITH MUSTARD-HERB SAUCE

Steps:

• Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
• Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 minute.
• Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
• Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.

CHICKEN CUTLETS WITH HERB BUTTER

Steps:

• Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
• Heat OIL in skillet over med-high heat.
• Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
• Transfer cooked CHICKEN to plate, and tent with foil.
• Add WINE to accumulated juices in skillet, bring to a boil.
• Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
• Add chicken, turn to coat.
• Reduce heat to low, swirl in BUTTER and choice of HERBS.
• Season with SALT & PEPPER, serve, and ENJOY!

EASY CHICKEN CUTLETS WITH HERBS (RACHAEL RAY)

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 HERB BUTTER

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
• Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CHICKEN CUTLETS WITH HERB BUTTER

Steps:

• Place flour in a shallow dish. Pat dry chicken, then season with salt and pepper and dredge in flour to coat. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer each batch of chicken to a plate and tent loosely with foil to keep warm.
• Add wine and accumulated juices from chicken to skillet and bring to a boil. Cook until liquid has reduced by half, about 4 minutes. Return chicken to skillet and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper. Serve immediately.
• nutrition information
• (Per Serving)
• Calories: 362
• Fat: 14.6g (5.1g Saturated Fat)
• Protein: 40.3g
• Carbohydrates: 7g
• Fiber: 0.3g