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.
BREADED CHICKEN CUTLETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
BAKED CHICKEN PICCATA
Do you need the convenience of an oven meal? Try this baked chicken piccata to serve with pasta or rice. If you have a picky eater, just serve their chicken without the sauce!
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- For the brine: Combine lukewarm water and salt in a large bowl, stirring until the salt dissolves. Add chicken cutlets and let stand at room temperature for 15 minutes. Remove chicken and pat dry, discarding brine.
- Season each cutlet with salt and pepper, then dredge in flour; shake off any excess flour. Place seasoned and floured cutlets on a plate.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 x 13-inch baking dish.
- Heat half the butter and olive oil in a large skillet over medium high-heat until butter is melted and oil is shimmering. Add 4 floured cutlets and cook until browned, about 3 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining cutlets.
- Bake chicken cutlets in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken bakes, heat the original skillet over medium-high heat for the sauce. Stir in chicken stock, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Season with garlic, salt, and pepper. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, and cook, stirring constantly, until a spoonable consistency is reached, about 4 minutes.
- Drizzle sauce over the baked chicken to serve.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 21.1 g, Cholesterol 106.2 mg, Fat 27.6 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 11.8 g, Sodium 4578.4 mg, Sugar 0.3 g
BREADED CHICKEN CUTLETS
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.
- Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)
BAKED CHICKEN CUTLETS
This is a very attractive dish, lower in calories because it is not breaded nor fried. I often add some hot sauce to give it more zip. Make your own cutlets by pounding a skinless breast or even a thigh to about 1/4" thickness or a little more
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Lightly spray a small baking dish with oil.
- Place half the chopped tomato in the dish.
- Place the two cutlets on top of the tomato.
- Sprinkle the rest of the tomato on the cutlets, then add remaining ingredients and finally topping it with the cheese.
- Bake in 325F oven for about 45 minutes or until the chicken is cooked and the cheese nicely browned.
BAKED CHICKEN CUTLETS
Make and share this Baked Chicken Cutlets recipe from Food.com.
Provided by Miss-Alex
Categories Chicken Breast
Time 27m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 325 degrees.
- Wash meat and dry.
- Season with the salt and black pepper.
- Dip cutlet in egg.
- Then dip in breadcrumbs, till fully covered.
- Then place in lightly greased baking pan.
- Cook for 20-25 minutes,or until cooked.
Nutrition Facts : Calories 252.7, Fat 5.4, SaturatedFat 1.4, Cholesterol 105.8, Sodium 430.7, Carbohydrate 39.7, Fiber 2.7, Sugar 3.5, Protein 10.5
More about "oven baked chicken cutlets recipes"
CRISPY OVEN BAKED CHICKEN CUTLETS - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
4.3/5 (88)Calories 327 per servingCategory Appetizer, Main Course
- Next, rub the chicken with Italian seasoning, salt, pepper and olive oil. If time allows, marinate it for 1h to overnight. This will give you the most tender and moist chicken.
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg, milk, a pinch of salt and pepper.
- In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat
BAKED CHICKEN CUTLETS (READY IN UNDER 30 MINUTES!)
From howewelive.com
5/5 (14)Total Time 27 minsCategory Main DishCalories 392 per serving
EASY BAKED CHICKEN CUTLETS - MIA'S CUCINA
From miascucina.com
BAKED CHICKEN CUTLETS WITH VEGGIES {SHEET PAN DINNER}
From easyfamilyrecipes.com
OVEN BAKED BREADED CHICKEN CUTLETS RECIPE - MAGIC …
From magicskillet.com
SIMPLE BAKED CHICKEN CUTLETS - SLENDER KITCHEN
From slenderkitchen.com
10 BEST CHICKEN CUTLETS OVEN RECIPES | YUMMLY
BAKED BREADED CHICKEN CUTLETS - SIMPLY HOME COOKED
From simplyhomecooked.com
BAKED PARMESAN GARLIC CHICKEN CUTLETS - MAGIC SKILLET
From magicskillet.com
INCREDIBLY QUICK CHICKEN CUTLET RECIPES | ALLRECIPES
From allrecipes.com
10 BEST BAKED CHICKEN CUTLETS RECIPES | YUMMLY
From yummly.com
OVEN BAKED CHICKEN CUTLETS - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (10)Total Time 40 minsCategory Dinner, LunchCalories 271 per serving
BAKED BREADED CHICKEN CUTLETS - CHEFJAR
From chefjar.com
ITALIAN CHICKEN CUTLETS (PAN-FRIED OR BAKED!) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN CUTLETS OVEN BAKE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
12 BEST CHICKEN CUTLET RECIPES - IZZYCOOKING
From izzycooking.com
OVEN CHICKEN CUTLETS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OVEN BAKED BREADED ITALIAN CHICKEN CUTLETS: STEP BY STEP WITH …
From wearenotfoodies.com
OVEN BAKED FRIED CHICKEN CUTLETS RECIPES - FOOD NEWS
From foodnewsnews.com
25 OVEN-BAKED CHICKEN RECIPES THAT ARE DEFINITE WINNERS
From southernliving.com
CRISPY BAKED CHICKEN CUTLETS (OVEN FRIED!) + VIDEO - A SPICY …
From aspicyperspective.com
CRISPY OVEN BAKED CHICKEN CUTLETS (GLUTEN FREE) - PINCH ME GOOD
From pinchmegood.com
BAKED CHICKEN CUTLETS IN THE OVEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BAKED PARMESAN CHICKEN CUTLETS (KETO RECIPE) - BLONDELISH.COM
From blondelish.com
HOW TO COOK CHICKEN CUTLETS IN OVEN? - BRADY'S LANDING
From theurbanbaker.com
CRISPY BAKED CHICKEN CUTLETS | CLEAN FOOD CRUSH
From cleanfoodcrush.com
CRISPY OVEN BAKED CHICKEN CUTLETS - GLUTEN FREE BREADING
From madaboutfood.co
CRISPY OVEN BAKED CHICKEN CUTLETS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CRISPY OVEN-BAKED CHICKEN CUTLETS — FEEDING OUR TODDLERS
From feedingourtoddlers.com
OVEN BAKED CHICKEN CUTLETS - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
BAKED CHICKEN KATSU - THE ROASTED ROOT
From theroastedroot.net
EASY OVEN BAKED CHICKEN DRUMSTICKS - BUDGET BYTES
From budgetbytes.com
BAKED CUTLETS IN THE OVEN - MASTER RECIPES
From master-recipes.com
4-INGREDIENT CRISPY BAKED CHICKEN CUTLETS — ZESTFUL KITCHEN
From zestfulkitchen.com
OVEN-FRIED CHICKEN CUTLETS RECIPE | MYRECIPES
From myrecipes.com
NO FUSS OVEN BAKED MAPLE GARLIC CHICKEN THIGH CUTLETS
From bellyrumbles.com
FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
CRISPY BAKED CHICKEN CUTLETS - SERIAL HOME COOKING
From serialhomecooking.com
CRISPY + JUICY CHICKEN CUTLETS {OVEN BAKED} - THE GIRL ON BLOOR
From thegirlonbloor.com
You'll also love