CHICKEN-AND-POLENTA PUTTANESCA MELTS
In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a hearty dinner with plenty of zippy sauce to keep every bite interesting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
- Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
- Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.
BAKED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Grease a half sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
- In a large pot bring to a boil 2 quarts of salted water. When water has reached a boil, reduce heat to medium high and slowly add the polenta, stirring constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
DAMN HOT POLENTA BREAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
- Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.
- In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
- Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.
SUN-DRIED TOMATO POLENTA CUTLETS
This delicious recipe came from the Moosewood Restaurant Low Fat Favorites Cookbook. I think you'll be pleasantly surprised when you experience the crisp texture of these beautifully jeweled cutlets. You will never guess by tasting them how low fat they are. These are excellent cold and will travel well in a lunchbox or picnic basket. Enjoy!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h10m
Yield 12 cutlets
Number Of Ingredients 14
Steps:
- Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside.
- In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften.
- Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes.
- Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside.
- In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil.
- Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps.
- Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick.
- Add the mushroom mixture to the polenta and mix well.
- Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray.
- Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour.
- When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle.
- While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed.
- Pour out into a large deep platter.
- In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy.
- Preheat the oven to 400*F.
- Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal.
- This mathmatical wizardry makes 12 triangular cutlets (they say trust us).
- Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture.
- Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes.
- With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown.
- Enjoy!
- Note:.
- You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.
BAKED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
- In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
- Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
BREADED POLENTA CUTLETS
Cutting polenta into cutlets turns it into a delightful main dish that has a firmer texture. With a nice Recipe #93435 or Recipe #106626(or try a mushroom sauce or roasted red pepper sauce!) it is a perfect light dinner! Years ago, when I ate meat, I used to add leftover chopped chicken to the polenta. My husband loved it! Adapted from Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories European
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make herbed bread crumbs:.
- Pulverize stale or lightly toasted whole wheat, sourdough, or French bread in a food processor. Mix in mixed dried herbs. Set aside.
- Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken. Lower the heat and simmer, stirring frquently until the polenta tastes done. The cooking time will vary with different cornmeals. Finely ground cornmeal might be done after just a few minutes of cooking, coarsely ground and stone ground may need to simmer for up to 45 minutes. Add more water, if needed, during cooking, until the cornmeal is no longer crunchy and the polenta is the consistency of thick porridge.
- Meanwhile, saute the onions, garlic, and ground fennel seeds in the olive oil on medium heat for about 7 minutes. Remove the cooked polenta from the heat. Stir in onions and the grated cheese(if using). Add salt to taste.
- Pour the hot polenta onto an oiled baking tray or 10" pie pan to about 3/4" thickness. Spread evenly with a rubber spatula. Chill for at least 30 minutes. The plenta will thicken as it cools.
- Preheat the oven to 375*F. and oil a baking sheet.
- In a large bowl, whisk the eggs until they get foamy and then whisk in the milk. Place the bread crumbs in a separate shallow bowl. With a knife, cut the cooled polenta into squares, rectangles, diamonds, or whatever shape you like. Line up in order the pan of cutlets, egg mixture, bread crumbs and the oiled baking sheet.
- Lift one cutlet at a time with a spatula and dip it inot the egg mixture. Lightly coat the cutlet and gently shake off the excess. Then dip each cutlet in the bowl of bread crumbs and coat well. Arrange the cutlets on the baking sheet about an inch apart.
- Bake for 35 minutes, until golden brown on both sides, turning once after about 20 minutes.
- Variation:.
- To fry the cutlets, heat olive oil about 1/4" deep in a skillet and fry the cutlets for 2-3 minutes on each side. Serve immediately, or keep in a wqrm oven until ready to serve.
Nutrition Facts : Calories 331.9, Fat 11.4, SaturatedFat 2.2, Cholesterol 55.3, Sodium 1149.4, Carbohydrate 49.2, Fiber 4.4, Sugar 3.7, Protein 9.2
BREADED CHICKEN CUTLETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
More about "breaded polenta cutlets recipes"
BREADED CHICKEN CUTLETS - EASY PEASY MEALS
From eazypeazymealz.com
4.7/5 (9)Calories 444 per servingCategory Dinner
- Cover chicken with plastic wrap and pound chicken to even thickness.Then remove plastic wrap, pat dry, and season.
- Distribute into three shallow dishes, panko bread crumbs and parmesan in one, flour and paprika in another, and crack eggs into the other one with garlic. Mix all three dishes with a fork.
- One cutlet at a time, dredge in flour and then shake off excess. Next, dredge in eggs, and allow excess to drip off.Lastly, dredge in panko crumbs, press gently to make sure crumbs stick to the chicken.
- Place chicken on a wire rack that is sprayed with a non-stick spray. Let chicken rest for 5 minutes. While chicken is sitting, in a non-stick skillet, over medium-high heat, add oil, and heat.
ITALIAN BREADED CHICKEN CUTLETS (COTOLETTE DI POLLO)
From thepetitecook.com
EASY POLENTA RECIPE - CREAMY, CHEESY BAKED POLENTA
From southernfoodandfun.com
VEAL CUTLETS WITH POLENTA RECIPE | EAT SMARTER USA
From eatsmarter.com
CLASSIC BREADED VEAL CUTLETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
POLISH BREADED PORK CUTLETS (KOTLETY SCHABOWY) RECIPE
From thespruceeats.com
CRISPY BREADED PORK CUTLETS - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
CRISPY ITALIAN BREADED CHICKEN CUTLETS - COLEY COOKS
From coleycooks.com
BAKED BREADED CHICKEN CUTLETS - SIMPLY HOME COOKED
From simplyhomecooked.com
BAKED BREADED CHICKEN CUTLETS - WHOLE LOTTA YUM
From wholelottayum.com
CRISPY BREADED CHICKEN CUTLETS - EVERYDAY DELICIOUS
From everyday-delicious.com
10 BEST POLENTA BREAD RECIPES | YUMMLY
From yummly.com
BREADED POLENTA CUTLETS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BREADED BEEF CUTLETS: THE EASY AND QUICK BEEF RECIPE - COOKIST.COM
From cookist.com
BREADED PORK CUTLETS - CRISPY AND TENDER - COOKTHESTORY
From cookthestory.com
You'll also love