RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO
I found this recipe in RR's cookbook, 365: No Repeats, but it is definitely a repeat! Rachel's recipe calls for Turkey cutlets but I use chicken. I also added serving it over angel hair pasta. It tastes so special but it is really simple to make. Don't let the long recipe list scare you. The sauce is oh so easy and oh so yummy!
Provided by Cricketo
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
- To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
- Cook angel hair according to package directions and drain.
- While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
- Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
- Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
- Serve over cooked angel hair pasta.
CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Season the cutlets with salt and pepper on both sides turn lightly in flour.
- Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
- Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
- Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
- Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
- When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.
CHICKEN CUTLETS BRASCIOLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
- Lightly toast nuts in a small skillet over medium low heat.
- Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
- Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
- Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.
CHICKEN CUTLETS WITH ORANGE AND ARUGULA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
- Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
- Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
- While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
- Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
RACHAEL RAY'S BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS
I saw this on 30 Minute Meals yesterday and just had to get this recipe! I haven't tried it yet but hey, it's from Rachael Ray! How can you go wrong!! I'll update once I try it!
Provided by Lil Miss Nikki
Categories Chicken
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 375°F.
- Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
- Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
- Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
- Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
- Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.
Nutrition Facts : Calories 500.1, Fat 35, SaturatedFat 15.1, Cholesterol 134.5, Sodium 909.7, Carbohydrate 9, Fiber 1.2, Sugar 1.7, Protein 37.1
BRAZILIAN CHICKEN CUTLETS WITH RAW TROPICAL SAUCE
A little mango and citrus make this meal tropical any time of the year. I saw Rachael Ray prepare this meal on her television show this week.
Provided by CookingONTheSide
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 250ºF.
- Make a paste for the cutlets by placing the garlic into a bowl with a small pinch of salt.
- Using a spoon, mash the salt and garlic together into a paste.
- Add in the lemon juice, parsley, hot sauce and some freshly ground black pepper, and reserve.
- Flatten the chicken breasts into cutlets by butterflying each piece.
- Open each breast up and pound them out by placing them into a large zipper bag one at a time with a small amount of water.
- Seal the bag, squeezing out as much air as you can.
- Pound the chicken with a small, cast iron skillet until it's evenly thin.
- As you finish each breast, place them into another large plastic zipper bag or mixing bowl.
- Once all the breasts are pounded out, add the garlic paste to the zipper bag or bowl and toss the chicken around to coat it evenly.
- Marinate for about 10 minutes.
- While the chicken is marinating, prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper in a medium mixing bowl.
- Toss everything to combine and set aside until you're ready to serve.
- When the chicken is done marinating, set up three pans on the counter.
- In one pan add the flour.
- In the second pan, beat the eggs with a couple teaspoons of water.
- In the third pan, combine the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest.
- Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast lightly to make sure everything sticks.
- Reserve the coated breasts on a plate.
- Place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
- Once hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches.
- As each cutlet finishes cooking, transfer them to a baking sheet and keep warm in the oven while the others finish.
- Serve the cutlets with the raw sauce over top.
Nutrition Facts : Calories 509.6, Fat 14.9, SaturatedFat 4.2, Cholesterol 181.4, Sodium 392.4, Carbohydrate 52.8, Fiber 4, Sugar 13.1, Protein 40.9
RACHAEL RAY'S THAI CHICKEN PIZZA
From her latest cookbook, Express Lane Meals. According to Rachael, "Grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market, and have this pizza on the table in less time than it would take the delivery man to get to your door."
Provided by ChefRed
Categories Chicken
Time 29m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
- In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
- While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
- When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.
Nutrition Facts : Calories 1162, Fat 69.2, SaturatedFat 30.4, Cholesterol 170.4, Sodium 2904.2, Carbohydrate 67.4, Fiber 5.4, Sugar 24.7, Protein 72
EASY CHICKEN CUTLETS WITH HERBS (RACHAEL RAY)
This recipe is for chicken cutlets from Rachael Ray's 30 Minute Meals 2008 tv show. She served with a mac and cheese for a side and greens. This would go well with any sides and is kid friendly. The fresh herbs are important. If you don't want it as herb centered then use less rosemary and thyme. Easy Weeknight meal. Enjoy. ChefDLH
Provided by ChefDLH
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F.
- Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
- While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
- Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
More about "rachael ray chicken cutlet recipes"
RACHAEL'S BOLOGNESE-STYLE CHICKEN CUTLETS | RECIPE
From rachaelrayshow.com
Estimated Reading Time 3 mins
10 BEST RACHAEL RAY CHICKEN CUTLETS RECIPES | YUMMLY
From yummly.com
BOLOGNESE-STYLE CHICKEN CUTLETS RECIPE | RACHAEL RAY
From rachaelray.com
CRISPY CRUSTED CHICKEN CUTLETS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
RACHAEL RAY: NUTTY CHICKEN CUTLET CITRUS SALAD RECIPE + BULK …
From recapo.com
CHICKEN CUTLETS MILANESE WITH BUTTER BEANS AND GNOCCHI | RACHAEL …
From rachaelraymag.com
REUBEN-STUFFED CUTLETS RECIPE | RACHAEL RAY
From rachaelray.com
CRISPY CRUSTED CHICKEN CUTLETS | RACHAEL RAY SHOW
From rachaelrayshow.com
EASY CHICKEN CUTLETS WITH HERBS RACHAEL RAY RECIPE - WEBETUTORIAL
From webetutorial.com
RACHAEL RAY: GRILLED CHICKEN CUTLETS RECIPE WITH ZUCCHINI-CORN SALSA
From recapo.com
RACHAEL RAY: CHICKEN CUTLETS WITH FENNEL, PEPPERS & ONIONS RECIPE
From recapo.com
RACHAEL RAY CHICKEN CUTLETS MILANESE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
COCONUT CHICKEN CUTLETS | CHICKEN CUTLET RECIPES, RACHAEL RAY …
From pinterest.ca
FRIED CHICKEN CUTLETS AND WAFFLES | RACHAEL RAY IN SEASON
From rachaelraymag.com
ASIAN CHICKEN CUTLETS | RACHAEL RAY IN SEASON
From rachaelraymag.com
COCONUT CHICKEN CUTLETS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
FAST CHICKEN BREAST RECIPES | RACHAEL RAY IN SEASON
From rachaelraymag.com
CHICKEN CUTLETS PARMESAN RACHAEL RAY : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RECIPES– PAGE 102| RACHAEL RAY
From rachaelray.com
STUFFED CUTLETS RECIPE | RACHAEL RAY
From rachaelray.com
CHICKEN CUTLETS PARMESAN RACHAEL RAY - ALL INFORMATION ABOUT …
From therecipes.info
CHICKEN FRANCESE RECIPE | RACHAEL RAY
From rachaelray.com
RACHAEL RAY PORK CUTLETS : OPTIMAL RESOLUTION LIST - RECIPESCHOICE
From recipeschoice.com
RACHAEL RAY TIPSFOR BREADING CUTLETS | FN DISH - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE CHICKEN CUTLETS | RACHAEL RAY IN SEASON
From rachaelraymag.com
RACHAEL RAY CHICKEN CUTLET - ALLRECIPESUS.COM
From allrecipesus.com
RACHAEL RAY SHOW - CHICKEN CUTLETS 3-WAYS - FACEBOOK
10 BEST RACHAEL RAY CHICKEN DRUMSTICKS RECIPES - YUMMLY
From yummly.com
RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
From rachaelray.com
VEAL FRANCESE | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
RACHAEL RAY CHICKEN CUTLET RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
WWW.FOODNETWORK.COM
From foodnetwork.com
COCONUT CHICKEN CUTLETS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RACHAEL RAY CHICKEN THIGH RECIPES RECIPES ALL YOU NEED IS …
From stevehacks.com
10 BEST RACHAEL RAY CHICKEN CUTLETS RECIPES - YUMMLY
From yummly.co.uk
CRISPY CHICKEN CUTLETS RACHAEL RAY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RACHAEL RAY CHICKEN CUTLETS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
You'll also love