CRISPY CHICKEN CUTLETS
Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
- Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
- Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.
CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE
From Rachael Ray's 30 minute meals. I saw this on t.v. one night and made it the next night. It was easy and delicious.
Provided by Valerie in Florida
Categories Poultry
Time 33m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Season cutlets with salt and pepper on both sides and turn lightly in flour.
- Combine next 7 ingredients in food processor and pulse process the crumbs to chop up the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese nixture.
- Transfer this mixture to a plate.
- Beat eggs in separate shallow dish.
- Heat a thin layer of oil in 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 then add to the hot oil.
- Cook cutlets in a single layer, in two batches if necessary about 3-4 minutes on each side.
- 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 witha generous amount of basil and parsley sauce poured over the cutlets.
- Garnish the chicken with finely chopped Roma tomato.
Nutrition Facts : Calories 706.5, Fat 35.4, SaturatedFat 4.9, Cholesterol 237.7, Sodium 718.3, Carbohydrate 34.1, Fiber 5.1, Sugar 3.5, Protein 64.7
MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
- In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
- Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
- Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
- Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
- Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.
CRISPY EVERYTHING CHICKEN CUTLETS
This recipe is so named because everything bagel seasoning is one of the ingredients in the breadcrumb coating for the chicken. The seasoning consists of black and white sesame seeds, dried garlic and onion, sea salt and poppy seeds and adds a distinctive flavor.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken: Heat a large skillet over medium heat.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
- Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
- Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
- For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
- For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)
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