Tasty Butter Cream Chicken Cutlets Recipes

CHICKEN CUTLETS IN CREAMY SAUCE

Steps:

• In a shallow bowl or plate mix flour, pinch of salt and pepper. Dredge the chicken cutlets and shake off excess.
• In a large cast iron or stainless steel skillet over medium high heat melt 1 tbsp butter + 1 tbsp olive oil and sear four of the cutlets until golden brown on each side. Remove from pan, add butter and olive oil and repeat for the next four cutlets.
• Bring the heat down to medium, place last 1 tbsp or butter and olive oil in pan and saute (about 3 mins) the shallots, garlic, thyme and season with salt and pepper to taste.
• Deglaze the pan with a bit of beer/wine/stock and scrape off brown bits. Add chicken stock, bring to simmer and let reduce by half.
• Add the cream, stir, add all the chicken cutlets and simmer for about 8 minutes until sauce thickens and cutlets are fully cooked. Serve family style with pasta, mashed potatoes, rice or roasted veggies.

THE BEST CHICKEN CUTLETS

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.

~ TASTY BUTTER CREAM CHICKEN CUTLETS ~

Steps:

• 1. Mix seasonings well, in a small bowl. Set aside. Wash, dry and slice the chicken width wise into 1 inch cutlets.
• 2. Season both sides of the chicken. In a large skillet, over medium heat - melt 1/2 the butter.
• 3. Place the chicken into heated butter and brown on one side for 7 - 8 minutes. Turn and continue browning that side for another 5 minutes or until juices run clear.
• 4. Pour the cream into the the skillet and bring cream to a boil. Turn down heat and simmer until cream thickens. Add the butter and stir until all is melted. ( if its easier, and chicken is completely cooked through - remove it from the skillet and keep warm.) while melting the butter into the cream.
• 5. Once butter is thoroughly melted and combined with cream, making a sauce. Plate chicken and pour the sauce over it. Sprinkle with parsley. Serve immediately. The sauce is delicious! Enjoy!

EASY BUTTER CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
• Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
• Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
• Add the tomato sauce and bring to a simmer.
• Add the water and cream and return to a simmer.
• Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
• Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

FAMOUS BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
• Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
• Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

CHICKEN CUTLETS RECIPE BY TASTY

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!