Crisp Stuffed Chicken Cutlets Food

CRISP STUFFED CHICKEN CUTLETS

Steps:

• Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
• Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
• Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
• Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

CRISPY CHICKEN CUTLETS

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
• Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
• Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.

CRISPY STUFFED CHICKEN

Steps:

• 1. Preheat oven to 350°F. 2. Lightly grease a baking dish, large enough to hold all of the rolls without touching. 3. Fill a shallow bowl with remoulade sauce. Place cutlets into bowl and toss to coat. 4. Fill a second shallow bowl with breadcrumbs. 5. Take one cutlet coated in dressing and lay it in the breadcrumbs, gently pressing into the crumbs so they adhere to the cutlet on one side. 6. Place about a tablespoon each of broccoli and chopped turkey bacon on the edge of the cutlet. Roll up the cutlet and broccoli- turkey bacon filling, like you would a jelly roll. 7. Place seam-side down in prepared baking dish. Don't overcrowd or the rolls won't crisp when they bake. 8. Repeat with remaining ingredients. 9. Spray the rolls with cooking spray. 10. Bake at 350° F for 20-25 minutes or until chicken is cooked through and no longer pink inside. 11. Slice into one and half-inch rounds and serve on a platter with remoulade (or dressing of choice) for dipping.

STUFFED CHICKEN CUTLETS

Steps:

• In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.
• Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet. On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.
• To bake: Preheat oven to 400 degrees. Line 2 large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper. Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN

Steps:

• Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
• Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
• Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
• Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS

Steps:

• Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
• In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
• Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
• Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
• Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
• Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
• Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

MAKE-AHEAD CRISPY CHICKEN CUTLETS

Steps:

• Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. Add chicken and turn several times with tongs until evenly coated.
• Heat oil in a large skillet over medium-high until shimmering. Add panko and cook, stirring constantly with a wooden spoon, making sure to get around the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes. Let cool slightly, then stir in mustard powder, if using.
• Using tongs, place a cutlet in skillet. Pat surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Turn and repeat on the other side with more breadcrumbs. Lightly shake off excess breadcrumbs. Transfer to a wire rack set inside a rimmed baking sheet (if you are making these ahead and freezing, skip wire rack and place directly on a baking sheet). Repeat with remaining cutlets, spacing evenly apart on baking sheet. Discard any remaining panko. At this point, breaded cutlets can be frozen up to 3 months. Freeze chicken on baking sheets until firm, about 1 hour, then transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between cutlets.
• Preheat oven to 450°F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10-12 minutes. If cutlets are frozen, they will take a little longer, 14-16 minutes. You can also bake chicken 1 or 2 at a time in a toaster oven at 450°F. Bake directly on rack, 12-14 minutes.

CRISPY CHICKEN CUTLETS

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.

STUFFED CHICKEN CUTLETS

Steps:

• Preheat oven to 350 degrees F. Prepare stuffing according to directions on package.
• Place 1 heaping Tablespoon of stuffing in center of cutlet. Roll up the cutlet and place in baking dish, seam side down. When all of the cutlets are rolled and in baking dish, spoon remaining stuffing on top of cutlets and in the dish. Mix 1/2 can of water to the gravy, and pour over the chicken and the stuffing.
• Place in oven and cook about 30 minutes or until the chicken is no longer pink.

CRISPY STUFFING-COATED CHICKEN BREASTS

Steps:

• Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
• Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
• In shallow bowl or pie plate, mix stuffing crumbs and butter.
• In another shallow bowl, beat egg and half-and-half with fork until well mixed.
• Dip chicken into beaten egg, then coat with stuffing mixture.
• Place in baking dish.
• Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.

CRISPY GARLIC CHICKEN CUTLETS

Steps:

• Adjust oven rack to middle position and heat to 200º. Combine 3 Tblsp of the oil, minced garlic, and cutlets in a zip lock bag and refrigerate while preparing the remaining ingredients. Pulse the bread in a food processor until coarsely ground. Bake the breadcrumbs on a baking sheet until dry, about 20 minutes.
• Spread the flour in a shallow dish. In another shallow dish, whisk the egg whites until foamy. Combine the breadcrumbs, garlic powder, and cornstarch in a third shallow dish. Remove the cutlets from the bag and season with salt & pepper. One at a time, coat the cutlets lightly with flour, dip in the egg whites, and dredge in the crumbs, pressing to adhere. Place the cutlets on a wire rack set over a baking sheet and.
• let dry 5 minutes.
• Heat 1/2 cup of the oil and 3 of the smashed garlic cloves in a large nonstick skillet over medium heat until the garlic is lightly browned,
• about 4 minutes. Discard the garlic and fry 3 of the cutlets until crisp and deep golden, about 2 minutes per side. Transfer to a paper towel-.
• lined plate and place in the warm oven. Discard the oil, wipe out the skillet and repeat with remaining oil, garlic and cutlets. Serve.