CRISPY CHICKEN CUTLETS
Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
- Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
- Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.
CHICKEN WITH GARLIC, BASIL, AND PARSLEY
VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
Provided by KITTY731
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
- Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 4.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 354.7 mg, Sugar 1.7 g
CRISPY CHICKEN CUTLETS
This is an easy entree I proudly serve to company. Try it for your next spur-of-the-moment dinner party or family dinner. Even your most finicky eater will be singing its praises-and yours!-Debra Smith, Brookfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. Let stand for 5 minutes., In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.
Nutrition Facts : Calories 418 calories, Fat 26g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 272mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 38g protein.
CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE
From Rachael Ray's 30 minute meals. I saw this on t.v. one night and made it the next night. It was easy and delicious.
Provided by Valerie in Florida
Categories Poultry
Time 33m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Season cutlets with salt and pepper on both sides and turn lightly in flour.
- Combine next 7 ingredients in food processor and pulse process the crumbs to chop up the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese nixture.
- Transfer this mixture to a plate.
- Beat eggs in separate shallow dish.
- Heat a thin layer of oil in large skillet, just enough to coat the bottom of the pan, over medium to medium high heat.
- Coat the cutlets in eggs then breading and then add to the hot oil.
- Cook cutlets in a single layer, in two batches if necessary about 3-4 minutes on each side.
- Return food processor bowl to base and add basil, parsley and lemon juice.
- Add a little salt and pepper.
- Turn processor on and stream in oil until a loose paste forms.
- Serve chicken cutlets witha generous amount of basil and parsley sauce poured over the cutlets.
- Garnish the chicken with finely chopped Roma tomato.
Nutrition Facts : Calories 706.5, Fat 35.4, SaturatedFat 4.9, Cholesterol 237.7, Sodium 718.3, Carbohydrate 34.1, Fiber 5.1, Sugar 3.5, Protein 64.7
CRISPY CHICKEN CUTLETS
Just a few ingredients. Use a good garden vegetable crackers like the brand Dare. The Thick Teriyaki sauce is the brand Diana. If you can't find it, try another brand. This is from Coup de Pouce
Provided by Boomette
Categories Chicken
Time 19m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish, with a fork or potato masher, finely crush the crackers.
- Brush each sides of cutlets with 1/4 cup of teriyaki sauce. Dip each cutlets in the cracker crumbs flipping them to coat well.
- In a large skillet, melt butter and oil at medium heat. Add cutlets and cook 5 to 7 minutes or until not pink inside (flip them one time).
Nutrition Facts : Calories 200.7, Fat 9.2, SaturatedFat 2.9, Cholesterol 80.3, Sodium 847, Carbohydrate 2.8, Sugar 2.5, Protein 25.2
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