Pepper Crusted Turkey Or Chicken Cutlets With Chutney Sauce Recipes

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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



Crusted Chicken Cutlets image

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.

1 large egg
2 to 4 cups cereal, crackers, pretzels or chips, crushed
4 chicken cutlets (about 4 ounces each)
Kosher salt and freshly ground pepper
1/3 cup vegetable oil

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



The Best Chicken Cutlets image

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.

4 boneless, skinless chicken breasts (about 2 pounds)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes, optional
3 large eggs
2 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
1/2 cup olive oil
Lemon wedges, for serving, optional

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



Pepper Crusted Turkey (Or Chicken) Cutlets With Chutney Sauce image

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).

1 tablespoon mixed peppercorns
1 lb turkey breast cutlets (4 4oz portions)
2 teaspoons olive oil
2 scallions, divided (see instructions below)
1 1/2 teaspoons fresh ginger, minced or grated
1/4 cup fat free chicken broth or 1/4 cup turkey broth
2 tablespoons brandy
6 tablespoons mango chutney

CHICKEN WITH BLACK PEPPER CRUST

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 3 to 4 servings

Number Of Ingredients 6



Chicken with Black Pepper Crust image

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.

1 whole chicken (3 to 3 1/2 pounds)
Kosher salt
1 cup panko breadcrumbs
1 cup arugula leaves
1 1/2 tablespoons black peppercorns
3 tablespoons unsalted butter, softened

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12



Crispy Herb-Crusted Chicken Cutlets image

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.

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
1 large egg, whisked
1 cup panko breadcrumbs
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 chicken cutlets
3 tablespoons salted butter
3 tablespoons vegetable oil
Flaky sea salt, for sprinkling

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



Pecan-Crusted Turkey Cutlets image

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.

1/3 cup all-purpose flour
2 egg whites
1 egg
3 tablespoons honey Dijon mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
2/3 cup dry bread crumbs
2/3 cup ground pecans
1 package (17.6 ounces) turkey breast cutlets
1/4 cup canola oil

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



Baked Chicken Breasts With Mango Chutney Sauce image

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.

3/4 cup mango chutney
3/4 cup plain yogurt (2% or 1% is)
2 1/2 tablespoons Dijon mustard
3 tablespoons fresh ginger, minced
1 1/2 tablespoons all-purpose flour
12 boneless skinless chicken breasts

TUSCAN-STYLE PEPPERED CHICKEN

Categories     Chicken     Broil     Low Carb     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 4



Tuscan-Style Peppered Chicken image

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

2 3 1/2-pound chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Lemon wedges

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