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
CHICKEN CUTLET
I love the combination of chicken and cheese in this chicken cutlet recipe. Parmesan cheese, garlic powder and onion powder flavor the golden chicken cutlet, which is coated with seasoned bread crumbs. -Marie Hoyer, Lewistown, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.
Nutrition Facts : Calories 405 calories, Fat 17g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 636mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges
CHICKEN CUTLETS
These cutlets don't last long around our home...the crunch of the panko bread crumbs is absolutely delicious. The spice recipe makes a big batch, do not use all of the seasoning up, only a light sprinkling is required.
Provided by Chef Gorete
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Filet the chicken breasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both sides with some of the seasoning mix.
- Set up three deep containers; one with the eggs, one with the flour and one with the panko breadcrumbs. Add some of the seasoning to each container.
- Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
- Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
- Drain on paper towels.
- SEASONING MIX: Combine all of the ingredients together in a jar. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. This recipe makes enough seasoning to last a year.
- *Seasoning Mix will last for quite a while and can be used to season anything.*.
Nutrition Facts : Calories 392.1, Fat 21.9, SaturatedFat 6.5, Cholesterol 278.7, Sodium 181, Carbohydrate 0.3, Sugar 0.1, Protein 45.5
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.
CRISPY EVERYTHING CHICKEN CUTLETS
This recipe is so named because everything bagel seasoning is one of the ingredients in the breadcrumb coating for the chicken. The seasoning consists of black and white sesame seeds, dried garlic and onion, sea salt and poppy seeds and adds a distinctive flavor.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken: Heat a large skillet over medium heat.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
- Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
- Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
- For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
- For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)
CRISPY CHICKEN CUTLETS
Very tasty twist to boring chicken! I have made this and my whole family enjoyed it- which is a rare thing around my house of picky eaters! Recipe from Taste of Home April/May 200 issue, giving credit to Debra Smith from Brookfield, MO.
Provided by KaraRN
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4 inch thickness.
- In a shallow bowl, lightly beat egg white.
- In another shallow bowl. combine pecans, flour, salt, and pepper.
- Dip chicken in egg white, then coat with pecan mixture.
- In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.
Nutrition Facts : Calories 351.6, Fat 22.5, SaturatedFat 3.9, Cholesterol 76.1, Sodium 256.4, Carbohydrate 7.3, Fiber 2.1, Sugar 0.9, Protein 30.6
CHICKEN CUTLETS
A quick inexpensive dinner, very good served with garlic mashed potatoes, sauteed mushrooms, pickled beets and glazed carrots.
Provided by Derf2440
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break the bread into pieces, in a large bowl, soak the bread in the half and half until the liquid is absorbed, about 2 minutes.
- Mix the chicken, egg, salt, pepper, dill and the 3 tablespooons room temperature butter.
- Put in the freezer for about 10 minutes to firm up.
- Remove the chicken mixture from the freezer, it will still be soft.
- Form the mixture in to four oval cutlets and coat them with the bread crumbs.
- In a large non stick frying pan, heat the remaining butter and the oil over moderate heat, cook the cutlets until golden brown and just done, 4 or 5 minutes per side.
Nutrition Facts : Calories 527.6, Fat 35.2, SaturatedFat 14.5, Cholesterol 187.8, Sodium 771.2, Carbohydrate 26.7, Fiber 1.6, Sugar 2.3, Protein 26.5
SESAME CHICKEN CUTLETS
A delicious way to serve the same old chicken. When selecting cutlets look for ones that are approx. 1/4 inch thick. Or you can just slice boneless, skinless breasts into cutlets.
Provided by MTpockets
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat.
- In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic.
- Coat each cutlet with bread crumb mixture and pat meat so crumbs stick.
- Refrigerate 30 minutes.
- In a large, nonstick skillet, heat oil over medium heat and add chicken to pan.
- Cook for approximately 5-6 minutes on each side or until
- golden and crisp and longer pink in center.
- Serve immediately.
CRISPY CHICKEN CUTLETS
The secret ingredient is the dill pickle juice! Makes these taste oh sooo good! Use chicken cutlets, or cut your breasts in half and pound to an even thickness. (1/2 inch) Cooking time does not include the 8 hour marinating time.
Provided by breezermom
Categories Chicken Breast
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first two ingredients in a zip-lock bag. Seal bag, pressing out most of the air, and chill 8 hours.
- Whisk together the eggs and 3 tbsp of water in a shallow bowl.
- Combine the cornmeal mix and the next 3 ingredients in a second shallow bowl.
- Remove the chicken from the marinade. Discard the marinade. Sprinkle the chicken with salt. Dip the chicken in the egg mixture, and dredge in the cornmeal mixture, pressing firmly to adhere.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook, in batches, 2 to 3 minutes on each side or until done.
Nutrition Facts : Calories 232.7, Fat 16, SaturatedFat 2.9, Cholesterol 59.5, Sodium 256.3, Carbohydrate 7.9, Fiber 0.7, Sugar 0.3, Protein 14
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