Chicken Cutlets With Herb Butter Recipes

Steps:

• Heat the oven to 400 degrees F.
• Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
• While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
• Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
• Heat a thin layer of olive oil in a large skillet over medium-high heat.
• Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
• Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Steps:

• Heat the grill or a grill pan over medium-high heat. Remove the skin from the chicken and remove the bones. Slice the breast diagonally across to make 4 thin pieces. Pound the chicken lightly between 2 pieces of plastic wrap. Season the cutlets with salt and pepper, to taste, and brush them with a little oil. Grill the cutlets until cooked through, about 4 to 5 minutes per side. Remove from the pan and let cool.
• Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and add salt, and pepper, to taste. Cut the baguette in half lengthwise. Spread the herb mayonnaise on the bottom half. Top with the chicken, onions, and lettuce. Spread the remaining mayonnaise on the other half and put it on top. Cut the sandwich into 4 pieces and wrap well in waxed paper or plastic wrap.

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Steps:

• Place flour in a shallow dish. Pat dry chicken, then season with salt and pepper and dredge in flour to coat. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer each batch of chicken to a plate and tent loosely with foil to keep warm.
• Add wine and accumulated juices from chicken to skillet and bring to a boil. Cook until liquid has reduced by half, about 4 minutes. Return chicken to skillet and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper. Serve immediately.
• nutrition information
• (Per Serving)
• Calories: 362
• Fat: 14.6g (5.1g Saturated Fat)
• Protein: 40.3g
• Carbohydrates: 7g
• Fiber: 0.3g

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

Steps:

• Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
• Heat OIL in skillet over med-high heat.
• Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
• Transfer cooked CHICKEN to plate, and tent with foil.
• Add WINE to accumulated juices in skillet, bring to a boil.
• Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
• Add chicken, turn to coat.
• Reduce heat to low, swirl in BUTTER and choice of HERBS.
• Season with SALT & PEPPER, serve, and ENJOY!

Steps:

• Preheat oven to Broil/Grill and line broiler pan with aluminum foil.
• Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.
• Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

Steps:

• Instructions.
• Take the butter out of the fridge and bring to room temperature.
• Start with the herb butter. Mix all ingredients thoroughly in a small bowl and let sit until it's time to serve.
• Season the chicken with salt and pepper. Fry in butter or oil on medium heat until the filets are cooked through, and register 165 degrees (75° Celsius) with a meat thermometer. Lower the temperature towards the end to avoid dry chicken filets.
• Serve the chicken on a bed of leafy greens and place a generous amount of herb butter on top.

Steps:

• In a small bowl, combine the salt, oregano, garlic powder, lemon pepper, paprika and red pepper.
• Cover a roasting pan with foil and place a rack in it; lightly spray the rack with cooking spray.
• Skin side down, place the chicken on the rack.
• Sprinkle the chicken with 2 t of the seasoning mixture.
• Making sure your oven rack is about 7-8" from the heat, broil the chicken until golden brown (about 12-15 minutes).
• Turn the chicken pieces over and sprinkle with the remaining spice mixture.
• Broil about 8-10 more minutes, or until chicken is done.
• Lemon Butter Sauce: Combine the melted butter, lemon rind and lemon juice.
• Mix well and add in the parsley.
• Spoon a small amount of sauce over each piece of chicken when served.

Steps:

• Preheat oven to 425.
• Combine butter and herbs; reserve 2 tsp.
• Carefully separate skin from chicken leaving skin attached.
• Spread remaining herb butter over meat under skin of chicken- smooth skin over butter Rub the reserved herb butter over skin of chicken.
• Place chicken in roasting pan and bake for 35-40 minutes until chicken is no longer pink near the bone and juices run clear.

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!

Steps:

• Heat the oven to 400 degrees F.
• Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
• While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
• Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
• Heat a thin layer of olive oil in a large skillet over medium-high heat.
• Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.