Crumbed Cutlets Very Juicy Recipes

CRISPY BREADED CHICKEN CUTLETS

Steps:

• In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
• Place seasoned bread crumbs into a second shallow bowl.
• Beat eggs and milk in a third shallow bowl and season with salt and pepper
• Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.
• Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.
• Working in 2 batches, Cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.
• Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

ITALIAN CHICKEN CUTLETS RECIPE

Steps:

• Slice each chicken breast in two horizontally.
• Using a meat mallet, pound between two sheets of plastic until thin.
• Whisk together egg, white wine, crushed garlic, salt and pepper.
• Add chicken breast turning each over to coat in egg mixture.
• Combine Italian breadcrumbs with parmesan cheese in a flat shallow plate or baking pan.
• Lift chicken breast pieces out of the egg mixture one by one and lay onto bread crumbs.Turn chicken over in the bread crumbs and press to stick the crumbs.
• Heat olive oil in a large frying pan until medium high. Shallow fry in hot oil until golden brown and cooked through.
• Serve with a good squeeze of fresh lemon juice!

CRUMBED CUTLETS (VERY JUICY)

Steps:

• Mix the yogurt, garlic lemon juice and salt and pepper together.
• Coat each cutlet in this mix, then dip in the breadcrumbs, patting on firmly.
• Pre-heat your oven to 190c.
• Set aside in the fridge whilst you prepare the sauce,.
• Heat the tablespoon of oil in a heavy-based pan, add the onion and garlic and cook until softened-about 5 minutes.
• Add the tomatoes, dried herbs and wine and cook gently until cooked down and thickened.
• If it gets too thick, add more wine.
• Season with salt and plenty of pepper and the chopped mint; keep warm whilst you cook the cutlets.
• Sray both sides of the cutlets with oil, lay on a baking sheet and cook in the oven for 20 minutes-or until cooked to your liking.
• Serve with the fresh tomato sauce.

CRUMBED LAMB CUTLETS (AUSTRALIA)

Steps:

• Preheat oven to 350 degrees F.
• Beat the egg in a bowl shallow enough to hold a whole cutlet.
• Put bread crumbs in a similar bowl beside the whipped egg & then do the same with the flour in a 3rd bowl.
• Roll cutlets in the flour, one at a time, then dip them in the egg before coating them with bread crumbs.
• Heat oil in a large skillet over low heat, then fry cutlets for 6 minutes, 3 minutes on each side.
• On a baking tray, place fried cutlets on their edge so they form a rack & then cover them with aluminum foil.
• Bake 20 minutes for medium or 25 minutes for well-done lamb.