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.
PENNSYLVANIA DUTCH PORK CHOPS
Recipes of Pennsylvania Dutch heritage, like this one, are popular in our area. We like to serve these sweet-and-sour pork chops with dumplings or spaetzle, red cabbage coleslaw and applesauce, with Dutch apple pie for dessert. -Joyce E. Brotzman, McVeytown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish., Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops. , Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving., In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork chops.
Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 7g protein.
DUTCH CUTLET
Make and share this Dutch Cutlet recipe from Food.com.
Provided by CJAY8248
Categories Meat
Time 1h10m
Yield 1 dutch cutlet, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix minced beef with salt, pepper, breadcrumbs, minced onion, and egg.
- Form into a flat cake.
- Put in greased baking tin with 2 cups cold water, tomato sauce, chopped onion and bacon on top.
- Cover with foil and bake at 350* for 1 hour.
- Garnish with tomato slices and parsley.
- Serve either hot or cold.
Nutrition Facts : Calories 104.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 31.9, Sodium 171.7, Carbohydrate 16.6, Fiber 1.5, Sugar 2.8, Protein 4
ONION AND PEPPER SMOTHERED ROUND STEAK
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 5 cups beef and gravy, about 6 servings
Number Of Ingredients 20
Steps:
- Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
- Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
KNIGHT'S CUTLET
Steps:
- For the gravy: In a 1-quart saucepan, combine the stock, garlic powder, onion powder, Maggi seasoning, allspice, juniper and bay leaves. Bring to a boil and cook, 15 minutes. Strain out the solids so you have a clear stock and return the stock to the saucepan.
- In a small saucepan, cook the sugar until caramelized. Add 2 ounces of the stock. Pour into the saucepan with the stock.
- In another pan, melt the butter, then pour in the flour and cook, whisking, until browned. Add 4 ounces of the stock and whisk. Add the contents to the saucepan with the stock and mix. Bring to a boil and cook until the contents thicken into a gravy.
- For the cutlet: Cut the pork loin down the center, lengthwise, being careful not to cut all the way through, and open like a book. Pound the meat on both sides until it is about 1/8-inch thick. Sprinkle the inside with salt, pepper and garlic powder.
- On one side of the meat, layer the filling in this order: bacon, peppers, mushrooms, Swiss cheese and ham. Roll up the meat, starting on the side with the ingredients, to make a 5-inch roulade.
- In a large frying pan, heat 1/2 inch of the oil to 250 degrees F. Line a plate with a paper towel. Soak the roulade in the beaten eggs, then roll in the breadcrumbs. Fry until golden brown and crisp, rotating the roulade all the way around, 15 minutes.
- Remove from the oil and let drain on the paper towel-lined plate. Serve with 2 tablespoons of the gravy.
More about "dutch cutlet recipes"
20 BEST CHICKEN CUTLET RECIPES (+ QUICK DINNER IDEAS)
From insanelygoodrecipes.com
5/5 (1)Published Feb 7, 2022Category Chicken, Recipe Roundup
- Havarti-Stuffed Chicken with Mustard Cream Sauce. These delicious chicken cutlets are a new take on the traditional fried chicken we all know and love.
- Lemon Butter Chicken Cutlets. If you want something with more of a citrus kick, these succulent chicken cutlets should do the trick. The buttery sauce has a faint herby flavor from the garlic and parsley.
- Chicken Piccata. Chicken piccata has become a fast favorite over the last several years, so if you haven’t tried it yet, get ready to have your mind blown.
- Creamy Spinach Chicken. If you’re looking for something quick and convenient, it’s hard to beat this ten-ingredient, 30-minute, one-pot chicken dinner.
- Crispy Breaded Chicken Cutlets. If you’ve never made simple breaded chicken cutlets, here’s a recipe for you. It uses only seven ingredients: Panko and seasoned breadcrumbs, parmesan, eggs, milk, chicken, and vegetable oil for frying.
15 CHICKEN CUTLET RECIPES THAT ARE CRISPY, GOLDEN BROWN …
From bonappetit.com
Author Antara Sinha
COOKING CHICKEN IN A DUTCH OVEN • LONGBOURN FARM
From longbournfarm.com
FRENCH CHICKEN CASSEROLE - DAMN DELICIOUS
From damndelicious.net
BEEF CUTLETS (KOTLETI) - VERONIKA'S KITCHEN
From veronikaskitchen.com
FRIED CHICKEN CUTLETS AND COUNTRY GRAVY - THE SEASONED …
From theseasonedmom.com
OUR BEST CHICKEN CUTLET RECIPES OF ALL TIME
From allrecipes.com
CRISPY CHICKEN CUTLETS - SPEND WITH PENNIES
From spendwithpennies.com
BA'S BEST CHICKEN PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (140)Author Molly BazServings 6-8Estimated Reading Time 8 mins
INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER - INSTANT POT RECIPES
From recipes.instantpot.com
CLASSIC CHICKEN PROVENCAL - SIMPLY RECIPES
From simplyrecipes.com
LAMB CUTLET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE FOR VEGETARIAN CUTLETS FROM 1918 - COQUINARIA
From coquinaria.nl
CUTLET RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
TENDER AND JUICY BEEF CUTLET (SIMPLE AND EASY RECIPE!)
From valyastasteofhome.com
BEST DUTCH OVEN CHICKEN DINNERS - ALLRECIPES
From allrecipes.com
16 CUTLET RECIPES FROM AROUND THE GLOBE TO MAKE FOR …
From saveur.com
VEAL RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
You'll also love