Snappy Parmesan And Pepper Chicken Cutlets Recipes
SNAPPY PARMESAN AND PEPPER CHICKEN CUTLETS
Make and share this Snappy Parmesan and Pepper Chicken Cutlets recipe from Food.com.
Provided by Carrlin
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4 inch thickness. Remove plastic wrap; springke one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
- Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices. Or serve the pan juices over rice.
Nutrition Facts : Calories 320.1, Fat 13.6, SaturatedFat 5.5, Cholesterol 94.6, Sodium 521.3, Carbohydrate 3.6, Fiber 0.5, Sugar 0.9, Protein 34.1
CHICKEN CUTLETS RECIPE BY TASTY
They may be simple, but chicken cutlets will forever be one of our favorite options for versatile protein. Our recipe combines panko bread crumbs and Parmesan for a final coating that gets perfectly crispy-chewy when pan-fried. Serve the cutlets alongside roasted veggies, sliced atop salads, or between bread for a crispy chicken sandwich-the options are endless!
Provided by Tasty
Categories Lunch
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
- In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
- Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
- Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2-3 minutes per side.
- Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 47 grams, Fat 31 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams
EASY CHICKEN PARMESAN
This has been a family favorite for years. My sons loved it as they were growing up, asking for it often. Now, as adults, they are making it for their wives! It is not only easy, but lower fat than most versions! Many times I simply cook this in a skillet with a little Pam. The results are just as good!
Provided by Georgia Jill
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Pour a small amount of spaghetti sauce on the bottom of a baking dish. You only need enough to cover the bottom of the dish.
- Place the chicken breasts (flattened to ¼") on top of the sauce. Cover with the remaining sauce.
- Bake chicken and sauce for 20 minutes.
- Sprinkle the mozzarella cheese over chicken and return to over. Bake for 10 minutes.
- Remove from oven and sprinkle with parmesan cheese.
- Serve with cooked pasta.
Nutrition Facts : Calories 1116, Fat 29, SaturatedFat 13.5, Cholesterol 169.7, Sodium 1333, Carbohydrate 133.2, Fiber 8.3, Sugar 16.6, Protein 75.2
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