CHICKEN CUTLETS WITH BLISTERED SHISHITO PEPPERS
Shishito peppers tossed with brown butter and Parmesan are a brilliant companion for this simple broiled chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler with an oven rack set about 4 inches from the heat source.
- Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large heatproof bowl, being sure to scrape the brown bits from the bottom of the pan.
- Spread the shishito peppers in a single layer on a rimmed baking sheet. Broil the peppers, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the grated Parmesan, lemon juice, a sprinkle of salt and a few grinds of pepper and toss lightly.
- Drizzle a second rimmed baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the 2 tablespoons oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates. Sprinkle with shaved Parmesan and serve with lemon wedges.
PARMESAN-CRUSTED LEMON-PEPPER CHICKEN
This dish was a great hit with my family. Even my 2-year-old loved it and he's a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal.
Provided by HeatherB
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
- Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
- Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 302.7 calories, Carbohydrate 11.3 g, Cholesterol 96.3 mg, Fat 15 g, Fiber 0.8 g, Protein 29.5 g, SaturatedFat 8.1 g, Sodium 516.5 mg, Sugar 1.1 g
SNAPPY PARMESAN AND PEPPER CHICKEN CUTLETS
Make and share this Snappy Parmesan and Pepper Chicken Cutlets recipe from Food.com.
Provided by Carrlin
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4 inch thickness. Remove plastic wrap; springke one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
- Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices. Or serve the pan juices over rice.
Nutrition Facts : Calories 320.1, Fat 13.6, SaturatedFat 5.5, Cholesterol 94.6, Sodium 521.3, Carbohydrate 3.6, Fiber 0.5, Sugar 0.9, Protein 34.1
CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS
Make and share this Crispy Parmesan-Panko Crusted Chicken Cutlets recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, dry mustard, salt, and pepper in a shallow dish.
- Beat the eggs in a separate shallow bowl.
- Combine the panko and Parmesan cheese in another shallow dish.
- Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
- When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
- About 3-4 chicken cutlets should fit in the pan at the same time.
- After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
- After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
- Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
- Remove the cooked chicken to a paper towel-lined plate.
- While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
- Serve the chicken with the honey mustard sauce for dipping.
Nutrition Facts : Calories 432.9, Fat 17, SaturatedFat 5.4, Cholesterol 172.7, Sodium 761.5, Carbohydrate 28.2, Fiber 1.8, Sugar 7.2, Protein 40.3
CHICKEN CUTLETS RECIPE BY TASTY
They may be simple, but chicken cutlets will forever be one of our favorite options for versatile protein. Our recipe combines panko bread crumbs and Parmesan for a final coating that gets perfectly crispy-chewy when pan-fried. Serve the cutlets alongside roasted veggies, sliced atop salads, or between bread for a crispy chicken sandwich-the options are endless!
Provided by Tasty
Categories Lunch
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
- In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
- Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
- Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2-3 minutes per side.
- Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 47 grams, Fat 31 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams
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