20 BEST CHICKEN CUTLET FOODS
Have dinner ready in just 30 minutes with these easy chicken cutlet recipes. They're crispy, golden, and more versatile than you think.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
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.
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
NIF'S EASY AND DELICIOUS CHICKEN SALAD
A favourite of ours. The grapes are awesome with the chicken and to me, the salt is necessary to have with the sweet grapes. This recipe makes enough for 2 sandwiches. Enjoy!
Provided by Nif_H
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix together and keep cold until ready to use.
CHICKEN BRAISED WITH GRAPES
This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select - and they can be black or green instead of red - are sweet and have green stems, an indication of freshness.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
- Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
- Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.
Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 901 milligrams, Sugar 13 grams, TransFat 0 grams
More about "nifs chicken cutlets with grape sauce recipes"
CHICKEN CUTLETS WITH GRAPE-SHALLOT SAUCE - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 45 minsCategory Main DishCalories 385 per serving
CHICKEN CUTLETS IN CREAMY SAUCE (30 MINS START TO FINISH)
From craftbeering.com
ONE-PAN CHICKEN BREAST WITH CREAMY GRAPE SAUCE
From kitchenstories.com
QUICK AND EASY CHICKEN CUTLETS WITH PAN SAUCE RECIPE
From seriouseats.com
10 BEST SAUCE FOR BREADED CHICKEN CUTLETS RECIPES
From yummly.com
11 MOUTHWATERING SAUCES FOR CHICKEN CUTLETS – HAPPY MUNCHER
From happymuncher.com
Cuisine AmericanTotal Time 10 minsCategory SaucePublished Jan 6, 2023
- Creamy Dijon Sauce. I love something creamy to bring out the flavor of chicken cutlets. This Dijon sauce is a great way to do just that! The combination of olive oil, shallots, and rosemary sprig gives this sauce a fresh herby aroma that pairs perfectly with the tangy Dijon mustard and whipping cream.
- Creamy Lemon Herb Sauce. Lemony, creamy, and with just the right amount of herbs – this sauce is the perfect accompaniment to any dish. Just imagine it over crispy chicken cutlets or served as a dip for vegetables.
- Sun-Dried Tomato Cream Sauce. There’s just something special about sun-dried tomatoes. They add a rich, savory flavor that can’t be replicated with fresh tomatoes.
- Herbed Mushroom Sauce. Who can say no to a herbed mushroom sauce? This one is the perfect accompaniment for chicken cutlets or any other protein of your choice.
- White Wine Sauce. Sure, white wine sauce is a classic. But what really sets this recipe apart is the combination of extra virgin olive oil, lemon juice, and herbs.
SAUTEED CHICKEN CUTLETS WITH WHITE WHITE PAN SAUCE
From unwrittenrecipes.com
CHICKEN CUTLETS WITH ZUCCHINI AND GRAPE TOMATOES - UNWRITTEN …
From unwrittenrecipes.com
15+ CHICKEN CUTLET RECIPES FOR DINNER - EATINGWELL
From eatingwell.com
CHICKEN CUTLETS WITH GARLIC TOMATO SAUCE - EATINGWELL
From eatingwell.com
OUR BEST CHICKEN CUTLET RECIPES OF ALL TIME
From allrecipes.com
ACE FIT | CHICKEN CUTLETS WITH GRAPE-SHALLOT SAUCE
From acefitness.org
COOK2EATWELL ON TWITTER: "RECIPE ️ …
From twitter.com
NIF'S CHICKEN CUTLETS WITH GRAPE SAUCE RECIPE - FOOD.COM
From pinterest.com
GRILLED NUGGETS | CHICK-FIL-A CANADA
From chick-fil-a.ca
FOODCOMBO
From foodcombo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love