Breaded Chicken Cutlets With Chunky Vegetable Sauce Food

CRISPY BREADED CHICKEN CUTLETS

Steps:

• In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
• Place seasoned bread crumbs into a second shallow bowl.
• Beat eggs and milk in a third shallow bowl and season with salt and pepper
• Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.
• Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.
• Working in 2 batches, Cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.
• Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

THE BEST CHICKEN CUTLETS

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.

BREADED CHICKEN CUTLETS

Steps:

• Pull chicken out of the fridge, and allow to come to room temp, for 15-20 minutes. Cover chicken with plastic wrap and pound to even thickness of ½ an inch. Use a meat mallet or rolling pin to achieve this.
• Remove plastic, pat chicken dry with paper towels, and liberally season with salt and pepper.
• Take three pie plates, or shallow dishes, place Panko bread crumbs and parmesan in one, flour and paprika in another, and break eggs into the other one with garlic. Use a fork to mix together panko and parmesan, flour and paprika, then use the same fork to whisk eggs and garlic together until frothy.
• Working with one cutlet at a time, dredge in flour, shake off excess.
• Then dredge in eggs, and allow excess to drip off.
• Then dredge in panko crumbs, press gently to make sure crumbs adhere.
• Place chicken on a wire rack that is sprayed with a non-stick spray.
• Let chicken sit for 5 minutes to allow the coating to dry.
• Meanwhile, in a 12 inch non-stick skillet, over medium-high heat, add oil, and heat until shimmering. You should have enough oil to go half way up the chicken breast cutlets in your pan, add or reduce oil as needed based on the pan you use.
• Cook cutlets in the oil 2 at a time, cooking until golden brown on one side, about 2-3 minutes. Then flip cutlets, reduce heat to medium, and cook until cutlets are a deep golden brown, and crisp. About 2 ½ -3 minutes longer.
• Use an instant read thermometer to ensure cutlets are cooked to 165 degrees internal temperature.
• Remove chicken cutlets from oil, and place on a paper towel lined plate.
• Repeat process with remaining chicken cutlets.
• Serve with lemon wedges.

BREADED CHICKEN CUTLETS

Steps:

• Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.
• Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)

BREADED CHICKEN CUTLETS

Steps:

• Preheat the oven to 350 degrees F.
• To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
• With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
• Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
• Serving suggestion: Lemon wedges, thyme sprigs for garnish .

BREADED BREAST OF CHICKEN (CHICKEN CUTLETS)

Steps:

• Pound chicken to flatten.
• Sprinkle salt and pepper on each.
• Dip into beaten eggs and then coat with bread crumbs.
• In a large skillet, heat oil over medium heat.
• Saute garlic until golden and then discard.
• Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.
• Cooking time will vary depending on how thick your chicken is.

OLD-FASHIONED CHICKEN CUTLETS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
• Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
• Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
• Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
• Place flour in a shallow dish.
• Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
• Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
• Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.

BREADED CHICKEN CUTLETS

Steps:

• In a shallow dish, combine flour with a pinch of salt. In another dish, whisk together egg, 1 tablespoons water, and a pinch of salt. In a third dish, stir together breadcrumbs, 1/2 teaspoons salt, and 1/4 teaspoons black pepper.
• Working with one cutlet at a time, dredge cutlet in flour to coat completely, then shake off excess flour. Dip floured chicken in the egg mixture, turning to coat completely. Let excess drip off. Place cutlet in breadcrumb mixture, patting it in and turning it coat both sides. Shake off any excess crumbs before proceeding.
• In a large nonstick skillet, heat 2 tablespoons oil over medium; swirl to coat pan. Add 4 cutlets; cook until golden brown and no longer pink in the center, 2-3 minutes per side. Remove. Repeat with remaining oil and chicken. Remove cutlets to serving tray. Squeeze juice of two lemons into bottom of skillet, add 2 tablespoons butter and swirl until melted, scraping up any browned bits. Serve sauce with cutlets.

BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE

Steps:

• Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
• Season cutlets with complete seasoning on both sides.
• Set aside.
• Mix eggs and milk and put breading in separate plate.
• Put cutlets into milk mixture and bread them so they are fully coated.
• Heat up canola oil or you can use butter in a skillet on medium heat.
• Put cutlets in the skillet and let them start cooking.
• In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
• When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
• Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
• You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.

BREADED CHICKEN CUTLETS WITH CHUNKY VEGETABLE SAUCE

Steps:

• Preheat oven to 400°F. Place vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Drizzle oil over; toss to coat. Roast vegetables until tender and brown around edges, turning occasionally, about 45 minutes. Remove from oven. Increase oven temperature to 500°F.
• Meanwhile, spray large nonstick baking sheet with oil spray. Place breadcrumbs on sheet of waxed paper. Whisk egg whites in shallow bowl until foamy. Using mallet, pound chicken breasts to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Turn chicken in breadcrumbs; place on platter. Stir Parmesan into remaining breadcrumbs on waxed paper. Dip chicken into egg whites to coat. Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.
• Transfer vegetables to bowl; mix in parsley and thyme. Add broth to baking sheet; scrape up any browned bits. Pour over vegetables. Keep warm.
• Bake chicken on prepared sheet 5 minutes. Turn chicken over; bake just until cooked through, about 5 minutes longer. Transfer chicken to plates. Spoon vegetable sauce alongside.