Parmesan Chicken Cutlets And Popcorn Chicken For The Kids Recipes

Steps:

• Preheat oven to 400 degrees F.
• In resealable plastic bag, combine cheese, crumbs, and paprika; shake well.
• Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
• Arrange on nonstick baking sheet bake until chicken is cooked through- 20-25 minutes.

Steps:

• For the Adults: gently pound 2 chicken breasts between 2 sheets of plastic wrap or parchment paper, using the flat side of a mallet or a rolling pin, until they are about 1/4-inch/0.5 cm thick.
• For the Children: cut the remaining chicken breasts into 1 1/2-inch/3.5 cm pieces about 1/4-inch/0.5 cm thick.
• Place all of the chicken in a bowl and cover with the buttermilk.
• Marinate in the refrigerator overnight, if possible. Otherwise, dip chicken into buttermilk before coating.
• Preheat oven to 400°F/200°C
• Prepare coating by combining ingredients in a shallow dish. Remove chicken pieces from the marinade, toss with the coating and transfer to a lightly greased baking sheet. Repeat with the cutlets. Allow chicken coating to set for 10 minutes.
• Heat 1 tbsp/15 ml of olive oil in a large nonstick skillet set over medium-high heat.
• Cook cutlets for 2-3 minutes per side, or until golden. Return cutlets to the baking sheet and bake all of the chicken for 15-20 minutes, or until cooked through. Turn the children's chicken pieces halfway during the cooking time.
• Tip: Marinating ahead helps keep this chicken moist. However, if in a rush, the recipe will work with quick dipping in buttermilk followed by coating.
• Quick Lemon Caper Sauce.
• Pour chicken stock into a nonstick skillet set over medium-high heat. 2.
• Stir in capers and garlic, and simmer for 1 minute. Add lemon zest, juice and butter and stir until slightly thickened, about 1 minute. Drizzle sauce over adults' chicken cutlets.
• Honey Mustard Dipping Sauce.
• Mix ingredients together and serve in a small bowl surrounded with the children's popcorn chicken pieces.

Steps:

• Combine ingredients for Breadcrumb mix and set aside. (note: breadcrumbs and Italian seasoning can be substituted by Italian Breadcrumbs).
• Cut chicken into 1-inch thick slices. Place slices between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness (note: do not do this with tenders) with a meat mallet or rolling pin.
• Coat both sides of the chicken with cooking spray and dredge in breadcrumb mixture.
• In 2 tablespoons of hot olive oil in a large nonstick skillet over medium-high heat, cook half of the chicken slices, about 1 minute on each side, or until golden brown. Repeat with remaining pieces.
• Serve with lemon wedges.