Crumbed Cutlets Very Juicy Recipes

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.

Steps:

• Mix the yogurt, garlic lemon juice and salt and pepper together.
• Coat each cutlet in this mix, then dip in the breadcrumbs, patting on firmly.
• Pre-heat your oven to 190c.
• Set aside in the fridge whilst you prepare the sauce,.
• Heat the tablespoon of oil in a heavy-based pan, add the onion and garlic and cook until softened-about 5 minutes.
• Add the tomatoes, dried herbs and wine and cook gently until cooked down and thickened.
• If it gets too thick, add more wine.
• Season with salt and plenty of pepper and the chopped mint; keep warm whilst you cook the cutlets.
• Sray both sides of the cutlets with oil, lay on a baking sheet and cook in the oven for 20 minutes-or until cooked to your liking.
• Serve with the fresh tomato sauce.

Steps:

• Preheat oven to 350 degrees F.
• Beat the egg in a bowl shallow enough to hold a whole cutlet.
• Put bread crumbs in a similar bowl beside the whipped egg & then do the same with the flour in a 3rd bowl.
• Roll cutlets in the flour, one at a time, then dip them in the egg before coating them with bread crumbs.
• Heat oil in a large skillet over low heat, then fry cutlets for 6 minutes, 3 minutes on each side.
• On a baking tray, place fried cutlets on their edge so they form a rack & then cover them with aluminum foil.
• Bake 20 minutes for medium or 25 minutes for well-done lamb.