LEMON CHICKEN CUTLETS
Working on a sheet of wax paper means almost no cleanup. Be sure to zest the lemon first before juicing and it's good to have 2 lemons: one for the zest and juice, another to cut into wedges for serving. - Jenny Jones
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut each chicken breast into 2 or 3 pieces. Place pieces between plastic and pound to 1/2-inch thickness.
- On wax paper, combine flour, salt & pepper in one pile and crumbs, lemon zest & parsley in another pile. Beat egg and lemon juice in a small bowl.
- Dip each piece of chicken in flour, followed by egg, then crumbs. Set each piece aside on the wax paper or a plate.
- In a large fry pan, heat 1 teaspoon of oil over medium-high heat. Cook chicken 2 1/2 - 3 minutes per side, adding remaining oil as needed. Cook in batches to prevent crowding.
- Serve with lemon wedges or squeeze lemon juice onto cutlets just before serving.
EASY LEMON PASTA WITH CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
- Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
- Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
- Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
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.
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
PINEAPPLE & CITRUS SAUCED CHICKEN CUTLETS
I'm not sure where this came from, but I've been making it for years. It's a nice, light refreshing meal.
Provided by Turns
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Drain pineapple and reserve juice.
- Combine flour and seasonings in shallow dish; coat chicken with flour mixture.
- In lge skillet, brown chicken on both sides in 1/2 tsp margarine and 1/2 tsp oil.
- Add reserved pineapple juice, orange peel and juice, lemon peel and juice, bouillon and garlic.
- Bring to boil and add pineapple.
- Reduce heat to low and simmer 1 to 2 minutes.
- Remove chicken and pineapple to serving platter.
- Bring sauce to boil and boil until reduced by half.
- Stir in parsley and spoon sauce over chicken and pineapple.
LEMON CHICKEN CUTLETS
Make and share this Lemon Chicken Cutlets recipe from Food.com.
Provided by kimbearly
Categories Lunch/Snacks
Time 13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
- Season cutlets with salt, pepper and garlic powder.
- Dredge in flour, shaking off excess.
- In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
- Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
- Remove from pan; keep warm.
- Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
- Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
- Heat to boiling and cook until thickened, about 2-3 minutes .
- Remove from heat and stir in lemon juice and parsley.
- Season with additional salt and pepper, as desired.
- Serve lemon sauce with cutlets.
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9
LEMON CHICKEN CUTLETS
Categories Chicken Citrus Poultry Sauté Kid-Friendly Quick & Easy Low Cal Dinner Lemon Winter Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
- Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.
CREAMY LEMON CHICKEN CUTLETS
Here we use crème fraîche, sour cream's richer, less tangy cousin, to thicken the lemony pan sauce. This quick-cooking main is packed with flavor and perfect alongside pasta, rice or bread.
Provided by Laura Kanya
Categories Quick & Easy Chicken Dinner Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Combine paprika, thyme, salt and pepper in a small bowl. Sprinkle over chicken. Place cornstarch in a shallow bowl. Dredge the chicken in the cornstarch, shaking off excess.
- Heat oil in a large nonstick skillet over medium heat until shimmering. Working in batches if necessary, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 8 minutes. Transfer to a paper-towel-lined plate.
- Add broth, wine, lemon juice, honey and garlic to the pan and cook until reduced by half, about 5 minutes. Reduce heat to low and whisk in crème fraîche (or sour cream). Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley before serving.
Nutrition Facts : Calories 432 calories, Carbohydrate 17 g, Cholesterol 90 mg, Fat 27 g, Protein 27 g, SaturatedFat 8 g, Sodium 253 mg, Sugar 10 g
LEMONY CHICKEN SALTIMBOCCA
Make and share this Lemony Chicken Saltimbocca recipe from Food.com.
Provided by breezermom
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken cutlets evenly with salt. Place 3 sage leaves on each chicken cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tbsp oil to the skillet, swirling to coat the pan. Add the wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until the cutlets are done. Remove chicken cutlets from the pan to a platter and keep warm.
- Combine the chicken broth, lemon juice, and 1/2 tsp cornstarch in a small bowl; stir with a whisk until the cornstarch mixture is smooth. Add the cornstarch mixture and remaining 1 tsp extra-virgin olive oil to the pan; bring to a boil, stirring constantly with a whisk. Cook the mixture for 1 minute or until the sauce is slightly thickened, stirring constantly. Serve the sauce over the chicken. Enjoy!
Nutrition Facts : Calories 178.9, Fat 7.6, SaturatedFat 1.3, Cholesterol 72.6, Sodium 210.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 24.6
LEMON-SAGE CHICKEN CUTLETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
- Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
- Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
- Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
- Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
MEYER LEMON CHICKEN PICCATA
Regular lemons can be used, but the thrust of the recipe is the orangey-lemony flavored Meyer lemon. From Cooking Light.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
- Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.
Nutrition Facts : Calories 299.3, Fat 16.6, SaturatedFat 6.8, Cholesterol 88.4, Sodium 513.9, Carbohydrate 7, Fiber 0.5, Sugar 0.2, Protein 25.6
COOKING LIGHT'S CITRUS CHICKEN CUTLETS
This is a fast, easy, and healthy recipe that makes a very moist and flavourful chicken. If you double the marinade you can pour it over some rice and have a complete (and delicious) dinner. Also, if you have the time, let the chicken marinate for longer- it will be even juicier. The marinade would also work well with a mild fish. Recipe is from Cooking Light Magazine (October 2006).
Provided by blucoat
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
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- Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.
- Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.
- Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.
- Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, remove lemon zest and whisk lemon juice and butter into sauce.
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- Slice each chicken breast in half lengthwise. Thicker parts can be sliced one more time. This step eliminates the need to pound the meat. Sprinkle chicken on both sides with salt and pepper and transfer to a plate.
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- Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
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- In a large skillet, combine 1 Tbsp. butter and 1 Tbsp. olive oil. Heat over medium heat until butter is completely melted.
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- 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 in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
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