CRUSTED CHICKEN CUTLETS
Give your usual chicken cutlets a new kind of crust.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the egg in a shallow dish. Put your desired coating in a separate shallow dish. Season the chicken all over with salt and pepper. Dip in the egg, letting the excess drip off, then firmly press in the coating, making sure to coat both sides.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in two batches, add the chicken and cook until crisp and cooked through, 4 to 5 minutes per side, adjusting the heat as needed if the coating is browning too quickly. Drain on a paper towel-lined plate; season with salt.
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.
PEPPER CRUSTED TURKEY (OR CHICKEN) CUTLETS WITH CHUTNEY SAUCE
Having tried lots of different recipes through adventure, events and tag games, I now find myself with a pantry full of condiments and spices that I like but don't use very often. That has recently lead me to find new dishes which are simple, healthy and take advantage of these ingredients. This originated from a turkey recipe website and includes my modifications. Though I prefer it with turkey, it works well with chicken cutlets. Preparation includes 30 minutes to chill the poultry. This recipe is 4 pts per serving.
Provided by justcallmetoni
Categories Turkey Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Crush peppercorns with a mortar with pestle or in a spice grinder until coarse. (If you have neither, place the peppercorns in a plastic ball and gently crush them with a rolling pin.) Pat peppercorns on both sides of turkey cutlets. Wrap cutlets flat in plastic wrap and chill for 30 minutes.
- (Note: If you are using chicken, pound to even thinness prior to crusting them with pepper. ).
- In large non-stick skillet, over medium heat, saute poultry in olive oil 4 to 5 minutes per side or until no longer pink in center. Remove cutlets from pan and keep warm.
- Combine the broth, ginger and 3 tablespoons of finely minced scallion bottoms (white and light green part) together and put into the skillet. Stir scraping the bits from the pan. Cook for just a minute.
- Add the chutney and brandy and cook until warmed. If you like, you can chop the mango chunks in the chutney in advance.
- Plate each cutlet and place one quarter of sauce on top. Garnish with a small sprinkle of chopped scallion greens (tops).
CHICKEN WITH BLACK PEPPER CRUST
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Place the chicken, breast-side up, in the center of a roasting pan (see Cook's Note). Sprinkle liberally with salt and roast, undisturbed, 25 minutes. Remove and let the par-cooked chicken rest (the breast skin should be nicely browned).
- For the crust: Place the breadcrumbs on a baking sheet and toast in the oven for 5 minutes. Remove and set aside. Finely chop the arugula and place in a medium bowl along with the toasted breadcrumbs. Place the peppercorns on a flat surface such as a cutting board and, using the underside of a skillet, crack them. (The peppercorns should be very coarsely crushed.) Add the peppercorns and butter to the bowl with the breadcrumbs and arugula and mix well.
- Gently pat the crust on top of the chicken breast. Place the chicken back in the oven and roast until the juices run clear or a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 160 to 165 degrees F, an additional 25 to 35 minutes (see Cook's Note). Let rest at least 10 minutes, then carve and serve.
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
PECAN-CRUSTED TURKEY CUTLETS
As this dish proves, turkey isn't just for the holidays. In fact, this turkey favorite is just right any night of the week. Finished in 25 minutes, these cutlets are moist and tender. Pecans make this entree extra-crisp and delightful. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place flour in a shallow bowl. In another shallow bowl, whisk the egg whites, egg, mustard, cayenne and salt. In another shallow bowl, combine bread crumbs and pecans. Coat cutlets with flour, then dip in egg mixture and coat with bread crumb mixture., In a large skillet, cook turkey in oil in batches over medium heat for 2-3 minutes on each side or until juices run clear.
Nutrition Facts : Calories 466 calories, Fat 26g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 448mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE
Adapted from a Light Cooking Recipe. It's very simple, I serve with a green vegetable and basmati rice. Could easily be a dump chicken recipe although I havent tried.
Provided by abloom69
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375 degrees.
- Combine chutney, yogurt, mustard, ginger and flour. Set aside.
- Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
- Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
- Spoon any baking juices over top before serving.
TUSCAN-STYLE PEPPERED CHICKEN
Steps:
- Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour.
- Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes. Serve with lemon wedges to squeeze over
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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.
- Cajun Chicken. We like spice in my house, so this cajun chicken recipe is always a huge hit. And the best part is, all you need for the chicken are the cutlets, a spice blend, and olive oil.
- Chicken Francese. To make chicken Francese, you’ll start by frying the cutlets to perfection; then, you’ll top it with the eight-ingredient lemon butter sauce.
- Chicken Marsala. Chicken marsala has a rich, earthy flavor that incorporates mushrooms, shallots, garlic, fresh herbs, and more. The chicken is juicy, but the taste is somewhat dry and woodsy.
- Creamy Bacon Chicken. Warm, succulent chicken cutlets, a smooth, creamy, buttery sauce, and crispy bits of salty bacon – what could be better than that?
- Chicken Parmesan. What if you’re in the mood for chicken but also want pasta? Chicken parmesan is the perfect solution. You’ll bake the chicken, so it’s healthy, but it also has a wonderfully crispy crust.
15 BEST TURKEY CUTLETS RECIPES - WHOLE LOTTA YUM
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- Seared Turkey Cutlets. Seared turkey cutlets, cooked to perfection in a cast-iron skillet, all ready in less than 15 minutes! This crispy, breaded recipe for turkey cutlets is the quick and easy dinner recipe that you didn't know you needed.
- Air Fryer Turkey Cutlets. This air fryer turkey cutlets recipe is the perfect option when you need dinner to be quick, easy, and delicious. Thinly sliced turkey cutlets are prepared with a dredge of flour, egg, and Italian seasoned breadcrumbs mixed with shredded parmesan cheese.
- Turkey Cutlets with Rosemary and Thyme. Photo Credit: deliciouslittlebites.com. While turkey cutlets with rosemary and thyme sound like a delicious yet complicated recipe, the truth is this flavorful recipe is simple to make and ready for your table in just 15 minutes!
- Turkey Cutlets, Balsamic Pan Sauce; the wine tour. Photo Credit: thymeforcookingblog.com. Turkey cutlets with a balsamic pan sauce is a delicious dinner option that has all the flavors of a sophisticated dinner experience but is ready in under 30 minutes.
- Turkey Cutlets Parmesan. Photo Credit: noshingwiththenolands.com. Turkey cutlets parmesan brings a classic dish into a new arena by swapping poultry choices in a familiar recipe.
- Cranberry Stuffing Turkey Cutlets. Photo Credit: simpleseasonal.com. With all of the best flavors you know and love from your Thanksgiving dinner, these cranberry stuffing turkey cutlets are the best way to enjoy a holiday meal in under an hour.
- Southwest Grilled Turkey Cutlets. Photo Credit: blogghetti.com. Grilled turkey cutlets coated in a spicy southwest dry rub are perfect for a quick and easy dinner!
- Turkey Scallopini with Creamy Lemon Sauce - Easy and Low Carb! Photo Credit: diethood.com. This turkey scallopini with creamy lemon sauce is an easy way to make a low-carb, delicious turkey cutlet dinner.
- Southwestern Turkey Cutlets | McCormick. Photo Credit: www.mccormick.com. When your turkey cutlets recipe needs to be quick and easy, look no further than this southwestern turkey cutlets dinner.
- Almond Crusted Turkey, Turkey Schnitzel. Photo Credit: www.binkysculinarycarnival.com. This almond crusted turkey is a delicious turkey schnitzel recipe that is paired with a delicious orange sauce.
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