BREADED BREAST OF CHICKEN (CHICKEN CUTLETS)
Very simple chicken recipe, but one my family is quite fond of. They love when there are leftovers, so they can make sandwiches!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 396.7, Fat 18.2, SaturatedFat 4.1, Cholesterol 175.3, Sodium 302.9, Carbohydrate 19.9, Fiber 1.2, Sugar 1.8, Protein 36
BREADED CHICKEN CUTLETS
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
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.)
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.
BREADED CHICKEN CUTLETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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 CHICKEN CUTLETS
Make and share this Breaded Chicken Cutlets recipe from Food.com.
Provided by chef 998002
Categories High Protein
Time 5m
Yield 20 cutlets, 20 serving(s)
Number Of Ingredients 5
Steps:
- Thinly Slice Chicken, about 20 slices.
- Dip in Egg, Parmesan, Then Bread Crumbs.
- Pan Fry until golden brown.
KETO BREADED CHICKEN CUTLETS
Think you can't have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
- Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
- Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
- Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
- Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.
Nutrition Facts : Calories 620, Fat 39 grams, SaturatedFat 6 grams, Cholesterol 265 milligrams, Sodium 410 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 59 grams, Sugar 2 grams
MOIST CRISPY BREADED CHICKEN CUTLETS
Plan ahead the chicken must be refrigerated in the buttermilk for at least 5 hours, this chicken is double-dipped for an extra crispy coating ---don't omit the baking powder in the breading mix!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 33m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
- Add in chicken breasts, using hands turn to coat completely in the buttermilk.
- Refrigerate for at least 5 hours.
- In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
- Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
- Place the chicken into a colinder and allow all the buttermilk mixture to drain.
- Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
- Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
- Fry each breast until golden brown and cooked through.
BREADED CHICKEN BREASTS
Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
- In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
- Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
Nutrition Facts : Calories 658 g, Fat 37 g, Fiber 1 g, Protein 49 g
BREADED CHICKEN CUTLETS WITH BUTTERMILK RANCH SALAD
These crispy chicken cutlets will have your kids begging for it on repeat. Mixing the breading ingredients and stirring up the buttermilk ranch dressing are great ways for small hands to help with dinner prep!
Provided by James Briscione
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk 2/3 cup of the buttermilk, the sour cream, dill, chives, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
- Cut the chicken breasts in half through the middle so that it looks like you are opening up a book, making 4 roughly equal pieces (they should look like thinner chicken breasts). Place a chicken breast between 2 pieces of plastic wrap, drizzle with some canola oil to keep the plastic wrap from sticking, and pound out to 1/4-inch thick. Repeat with the other 3 chicken breasts. Sprinkle each breast with salt and pepper.
- Set up a standard breading station: Mix the flour, 2 teaspoons salt and a few grinds of pepper in a shallow dish or pie plate. Beat the eggs with the remaining 1/3 cup buttermilk, 1/2 teaspoon salt and a couple grinds of pepper in a second shallow dish or pie plate. Mix the panko, remaining 2 teaspoons garlic powder, remaining 2 teaspoons onion powder, 2 teaspoons salt and a generous amount of pepper in a third shallow dish or pie plate.
- 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 both sides. Let the excess egg drip off, then press firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken to a baking sheet and repeat with the remaining pieces.
- Line a clean baking sheet with paper towels or a rack. Heat the oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook until the breading is golden brown and crisp and the chicken is just cooked through, 2 to 3 minutes per side. Transfer to the baking sheet lined with paper towels or a rack. Sprinkle with salt while the chicken is still hot. Wipe the skillet clean if necessary and repeat with more oil and chicken.
- Toss the romaine with the buttermilk ranch, Parmesan and a large pinch of salt. Serve the chicken alongside the salad, sprinkle with more Parmesan if desired.
BREADED CHICKEN CUTLETS (AKA GRANDMA JODY'S CHICKEN)
Provided by Jenny Rosenstrach
Categories Chicken Fry Kid-Friendly Back to School Dinner Breadcrumbs Small Plates
Number Of Ingredients 5
Steps:
- Add the oil to a large skillet set over medium-high heat.
- Set up your dredging stations: one rimmed plate for the eggs, one plate for the flour, and one plate for the bread crumbs. Using a fork, coat your chicken pieces first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
- Fry each breast in the oil for 3 to 4 minutes on each side. (I usually do two at a time, but I've been known to cram all of them in at once and then spend the entire meal wishing I had just sucked it up and waited the 6 extra minutes.) The cutlets are cooked when chicken is firm to the touch but not rock hard.
- Remove and drain the chicken onto a paper-towel-lined dinner plate tented with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts.
BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE
This is best served with mashed potatoes, and corn because the sauce is delicious on all 3!Its important if you have the regular boneless chicken breast, to slice it into cutlets. You might want to double the sauce recipe if you like a lot sauce over your meal
Provided by 1Roze4me
Categories Chicken
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.9, Fat 16.4, SaturatedFat 8, Cholesterol 160.7, Sodium 976.5, Carbohydrate 26.8, Fiber 1.8, Sugar 2.5, Protein 27.8
OLD-FASHIONED CHICKEN CUTLETS
Old-fashioned breaded chicken cutlets! This traditional recipe for chicken cutlets is a labor of love, but they are well worth the effort. Great served with mashed potatoes and a veggie; also terrific on focaccia bread with mayo, lettuce, tomato, and onion. However you serve it, it will not disappoint!
Provided by Los
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h24m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 731.2 calories, Carbohydrate 75.9 g, Cholesterol 157.6 mg, Fat 34.7 g, Fiber 2.5 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 630.4 mg, Sugar 27.5 g
BREADED CHICKEN CUTLETS
Make and share this Breaded Chicken Cutlets recipe from Food.com.
Provided by KathyP53
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230.3, Fat 15.7, SaturatedFat 2.5, Cholesterol 52.9, Sodium 118.4, Carbohydrate 21.6, Fiber 3.4, Sugar 0.9, Protein 4.8
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