LEMON-SAGE CHICKEN CUTLETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
- Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
- Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
- Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
- Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE
This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
- Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
- Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
- Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
- Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.
BREADED CHICKEN CUTLETS WITH SAGE
Fried chicken stays moist when it's marinated in buttermilk and coated in herbed breadcrumbs. To fry sage leaves for garnish, place them in hot oil until they start to curl, about three seconds; remove with a slotted spoon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Season chicken with salt and pepper. Stir buttermilk, hot sauce, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl. Add chicken; turn to coat well. Let marinate for about 15 minutes. Stir breadcrumbs and sage in another bowl; set aside.
- Heat about 1 inch oil in a large skillet until it reaches 365 degrees on a deep-fry thermometer. Working with 1 cutlet at a time, transfer chicken from the buttermilk mixture to the breadcrumb mixture, coating both sides completely. Gently place in the hot oil. Cook, turning halfway through with tongs, until crisp and dark golden, about 5 minutes. Transfer to a rack or paper towels to drain. Transfer to a baking sheet, and put in oven to keep warm. Remove any bits of coating from skillet with a slotted spoon, and discard before adding more chicken. Repeat with remaining chicken. Garnish with fried leaves.
BREADED MUSTARD & SAGE PORK CUTLETS
After attending my daughter's back to school night and receiving a complimentary package of instant potatoes, I had to make something with them. I created these pork cutlets and they were fantastic. -Carrie Farias, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, whisk egg, milk and Dijon mustard. In another shallow bowl, mix bread crumbs, potato flakes, ground mustard and sage. Place flour in another shallow bowl. Sprinkle pork with salt., Dip pork in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help coating adhere., In a large skillet, heat 2 teaspoons oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until a thermometer reads at least 145°, adding more oil as needed.
Nutrition Facts : Calories 328 calories, Fat 13g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 567mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
BREADED CHICKEN CUTLETS
Make and share this Breaded Chicken Cutlets recipe from Food.com.
Provided by KathyP53
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow dish, combine flour with a pinch of salt. In another dish, whisk together egg, 1 tablespoons water, and a pinch of salt. In a third dish, stir together breadcrumbs, 1/2 teaspoons salt, and 1/4 teaspoons black pepper.
- Working with one cutlet at a time, dredge cutlet in flour to coat completely, then shake off excess flour. Dip floured chicken in the egg mixture, turning to coat completely. Let excess drip off. Place cutlet in breadcrumb mixture, patting it in and turning it coat both sides. Shake off any excess crumbs before proceeding.
- In a large nonstick skillet, heat 2 tablespoons oil over medium; swirl to coat pan. Add 4 cutlets; cook until golden brown and no longer pink in the center, 2-3 minutes per side. Remove. Repeat with remaining oil and chicken. Remove cutlets to serving tray. Squeeze juice of two lemons into bottom of skillet, add 2 tablespoons butter and swirl until melted, scraping up any browned bits. Serve sauce with cutlets.
Nutrition Facts : Calories 230.3, Fat 15.7, SaturatedFat 2.5, Cholesterol 52.9, Sodium 118.4, Carbohydrate 21.6, Fiber 3.4, Sugar 0.9, Protein 4.8
SAUTEED CHICKEN CUTLETS IN LEMON SAUCE W/PROSCUITTO & SAGE
To minimize the amount of time the cutlets wait in the oven, prepare the sauce ingredients before sautéing the chicken. From Cooks Illustrated Magazine.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Chicken Cutlets: Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour; set aside.
- Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes.
- Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Leaving fat in skillet, transfer cutlets to plate, cover loosely with foil and keep warm in 200-degree oven while preparing the sauce.
- For the Sauce: Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes.
- Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.
Nutrition Facts : Calories 348.1, Fat 21.9, SaturatedFat 9.7, Cholesterol 111.7, Sodium 224.9, Carbohydrate 9.1, Fiber 0.3, Sugar 1.2, Protein 27.6
BREADED CHICKEN CUTLETS WITH SAGE
To fry the sage leaves for garnish, place them in hot oil until they start to curl, about 3 seconds; remove with a slotted spoon.
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°F. Season the chicken with salt and pepper. Stir the buttermilk, hot sauce, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl. Add the chicken; turn to coat well. Let marinate for about 15 minutes. Stir the bread crumbs and sage in another bowl; set aside.
- Heat about 1 inch oil in a large skillet until it reaches 365°F on a deep-fry thermometer. Working with 1 cutlet at a time, transfer the chicken from the buttermilk mixture to the bread crumb mixture, coating both sides completely. Gently place in the hot oil. Cook, turning halfway through with tongs, until crisp and dark golden, about 5 minutes. Transfer to a rack or paper towels to drain. Transfer to a baking sheet, and put in the oven to keep warm. Remove any bits of coating from the skillet with a slotted spoon, and discard before adding more chicken. Repeat with the remaining chicken. Garnish with the fried leaves.
DELICIOUS BREADED PORK CUTLETS
Make and share this Delicious Breaded Pork Cutlets recipe from Food.com.
Provided by syl.skippy
Categories Pork
Time 1h15m
Yield 5-8 serving(s)
Number Of Ingredients 8
Steps:
- in sauce pan bring chicken broth to a boil.
- in meantime add flour to sour cream and mix well. add dill weed to boiling chicken broth. whisk in sour cream mixture to broth. stir till mixed well and starts to thicken.
- pour sauce over pork cutlets in roaster. cover bake in oven for 45 minutes at 350.
Nutrition Facts : Calories 62.6, Fat 5.1, SaturatedFat 3.1, Cholesterol 10.1, Sodium 164.9, Carbohydrate 2.4, Sugar 0.2, Protein 1.9
BREADED CHICKEN CUTLETS
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.
- Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)
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