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.
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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 CUTLETS
I keep these baked chicken cutlets moist and juicy with a golden coating of bread crumbs, wheat germ and Parmesan cheese. If you like a crunchier coating, substitute cornflake crumbs. -Cathy Kierstead, Easton, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow dish, combine the bread crumbs, Parmesan topping, wheat germ, basil and garlic powder. Place the yogurt in another shallow dish. Dip chicken in yogurt, then coat with the crumb mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Spritz chicken with butter-flavored spray. Bake, uncovered, at 350° for 20-25 minutes or until the juices run clear.
Nutrition Facts : Calories 265 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 398mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
CRISPY GARLIC CHICKEN CUTLETS
Adapted from Cook's Illustrated. Over the years, America's Test Kitchen has perfected a method for making crispy chicken cutlets: coat the cutlets in flour, dip in egg wash, then coat with fresh breadcrumbs before pan-frying. But when you add fresh garlic to the mix for more flavor, you also get more problems.Try this recipe, it has it all-mellow, caramelized garlic flavor from the chicken on the inside, and a crispy, garlicky crust on the outside. Look for cutlets that are between 1/4-inch and 1/2-inch thick or make your own by slicing 3 boneless skinless chicken breasts in half horizonally.
Provided by TxGriffLover
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat to 200º. Combine 3 Tblsp of the oil, minced garlic, and cutlets in a zip lock bag and refrigerate while preparing the remaining ingredients. Pulse the bread in a food processor until coarsely ground. Bake the breadcrumbs on a baking sheet until dry, about 20 minutes.
- Spread the flour in a shallow dish. In another shallow dish, whisk the egg whites until foamy. Combine the breadcrumbs, garlic powder, and cornstarch in a third shallow dish. Remove the cutlets from the bag and season with salt & pepper. One at a time, coat the cutlets lightly with flour, dip in the egg whites, and dredge in the crumbs, pressing to adhere. Place the cutlets on a wire rack set over a baking sheet and.
- let dry 5 minutes.
- Heat 1/2 cup of the oil and 3 of the smashed garlic cloves in a large nonstick skillet over medium heat until the garlic is lightly browned,
- about 4 minutes. Discard the garlic and fry 3 of the cutlets until crisp and deep golden, about 2 minutes per side. Transfer to a paper towel-.
- lined plate and place in the warm oven. Discard the oil, wipe out the skillet and repeat with remaining oil, garlic and cutlets. Serve.
CRISPY CHICKEN CUTLETS
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
- Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
- Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.
More about "crispychickencutlets recipes"
CRISPY CHICKEN CUTLETS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 8 hrs 30 minsServings 16Published 2011-10-17
- Combine first 2 ingredients in a 1-gal. zip-top plastic freezer bag. Seal bag, pressing out most of air, and chill 8 hours.
- Whisk together eggs and 3 Tbsp. water in a shallow bowl. Combine cornmeal mix and next 3 ingredients in a second shallow bowl. Remove chicken from marinade, discarding marinade; sprinkle chicken with salt. Dip chicken in egg mixture, and dredge in cornmeal mixture, pressing firmly to adhere.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook, in batches, 2 to 3 minutes on each side or until done.
HOW TO MAKE PERFECTLY CRISPY CHICKEN CUTLETS
From today.com
4.2/5 (89)Category Entrées
CRISPY CHICKEN CUTLETS (PERFECTLY SEASONED AND FRIED ...
From cookedbyjulie.com
CHICKEN CUTLET RECIPE | CHICKEN PATTIES | CHICKEN TIKKI
From indianhealthyrecipes.com
CRISPY CHICKEN CUTLETS WITH A CRUNCHY SALAD RECIPE | REAL ...
From realsimple.com
ONE-PAN CRISPY PARMESAN CHICKEN CUTLETS RECIPE - KITCHN
From thekitchn.com
CRISPY CHICKEN CUTLETS - CRAVING HOME COOKED
From cravinghomecooked.com
CRISPY CHICKEN CUTLETS - AFOODIEAFFAIR
From afoodieaffair.com
CRISPY CHICKEN CUTLETS - HERBS & FLOUR
From herbsandflour.com
CRISPY CHICKEN CUTLETS RECIPE ... - WELCOME TO VAHREHVAH
From vahrehvah.com
CRISPY CHICKEN CUTLETS - MY THERAPIST COOKS
From mytherapistcooks.com
CRISPY CHICKEN CUTLETS - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
CRISPY CHICKEN FILLETS | RICARDO
From ricardocuisine.com
CHICKEN CUTLETS IN CREAMY SAUCE (30 MINS START TO FINISH)
From craftbeering.com
CRISPY CHICKEN CUTLET SANDWICH - LENA'S KITCHEN
From lenaskitchenblog.com
CRISPY BREADED CHICKEN CUTLETS | RECIPE - KOSHER.COM
From kosher.com
CRISPY CHICKEN CUTLETS RECIPE (PERFECT FOR CHICKEN BURGERS ...
From dishesanddustbunnies.com
CRISPY CHICKEN CUTLETS WITH SRIRACHA MAYO - MC^2 CREATIVE ...
From mc2creativeliving.com
WATCH CRISPY CHICKEN CUTLET | BON APPéTIT
From bonappetit.com
CRISPY CHICKEN CUTLETS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRISPY CHICKEN CUTLETS {READY IN 30 MINS!} - SPEND WITH ...
From spendwithpennies.com
CHICKEN CUTLET (JAPANESE CHICKEN SCHNITZEL) - RECIPETIN JAPAN
From japan.recipetineats.com
CRISPY BONELESS CHICKEN CUTLET IN SINGAPORE - FOODADVISOR
From foodadvisor.com.sg
CRUNCHY CHICKEN CUTLETS | ANGLO-INDIAN | NON-VEGETARIAN ...
From bawarchi.com
CRISPY-CHICKEN-CUTLETS - MOM UPTOWN
From momuptown.com
CRISPY CHICKEN CUTLETS RECIPE - REAL SIMPLE
From realsimple.com
SPICY CHICKEN CUTLETS - MARION'S KITCHEN
From marionskitchen.com
CRISPY CHICKEN CUTLETS (AIR FRYER OR OVEN BAKED) - COOK GEM
From cookgem.com
CHICKEN CUTLETS & ROASTED ASPARAGUS RECIPE - CHATELAINE
From chatelaine.com
CRISPY BAKED CHICKEN CUTLETS (OVEN FRIED!) + VIDEO - A ...
From aspicyperspective.com
BEST CRISPY CHICKEN CUTLETS - JOE'S HEALTHY MEALS
From joeshealthymeals.com
CRISPY OVEN BAKED CHICKEN CUTLETS - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
AIR-FRYER CHICKEN CUTLETS RECIPE | EATINGWELL
From eatingwell.com
CRISPY CHICKEN CUTLETS RECIPE BY RACHNA PRASAD ON ...
From plattershare.com
CRISPY BREADED CHICKEN CUTLETS - ERREN'S KITCHEN
From errenskitchen.com
CRISPY BAKED CHICKEN CUTLETS | CLEAN FOOD CRUSH
From cleanfoodcrush.com
CRISPY CHICKEN CUTLETS WITH FENNEL, APPLE, AND CABBAGE ...
From goop.com
5 WEEKNIGHT-FRIENDLY SHEET-PAN DINNER RECIPES
From msn.com
EASY CRISPY CHICKEN CUTLETS RECIPE - MARY'S NEST
From marysnest.com
CRISPY CHICKEN CUTLET THAT YOU'LL WANT TO PREPARE NOW
From the-bella-vita.com
CRISPY PARMESAN PANKO CRUSTED CHICKEN CUTLETS BEST RECIPES
From findrecipes.info
FRIED CHICKEN CUTLETS AND COUNTRY GRAVY - THE SEASONED MOM
From theseasonedmom.com
QUICK AND CRISPY CHICKEN CUTLETS IN 30 MINS - ANTO'S KITCHEN
From antoskitchen.com
You'll also love