Crispy Chicken Cutlets Food

CRISPY CHICKEN CUTLETS

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. Let stand for 5 minutes., 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.

CRISPY CHICKEN CUTLETS

Steps:

• Freeze chicken breasts about 20 minutes or so.
• Cut chicken breasts in half horizontally and pound to ¼" thickness.
• Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
• Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
• Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

CRISPY CHICKEN CUTLETS

Steps:

• Place 1 cutlet on top of a large piece of plastic wrap. Sprinkle with a few drops of water and cover with another piece of plastic wrap; pound chicken using a meat mallet, rolling pin, or heavy skillet, starting in the middle and working outward, until about ½ inch thick. Transfer to a baking sheet lined with parchment paper. Repeat with remaining cutlets and season with ½ teaspoon each salt and pepper.
• Beat eggs with ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish. Stir together panko, ½ teaspoon salt, and remaining ¼ teaspoon pepper in a separate dish. Working with 1 cutlet at a time, dip chicken in eggs and turn to coat, letting excess drip off. Dredge chicken in panko, pressing gently to adhere.
• Fill a large heavy-bottomed skillet with ½ inch oil; heat over medium-high. (Drop a pinch of panko into oil- it will sizzle immediately when oil is hot enough.) Working in 3 batches, add chicken to hot oil. Cook, turning once and adjusting heat so oil is sizzling but not smoking, until golden brown and cooked through, about 3 minutes per side. Transfer cooked cutlets to a wire rack. Repeat with remaining chicken, adding oil to keep at ½-inch depth. Season with remaining teaspoon salt. Serve with lemon wedges.

CRISPY CHICKEN CUTLETS

Steps:

• Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
• Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
• Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.

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:

• In a shallow dish, with a fork or potato masher, finely crush the crackers.
• Brush each sides of cutlets with 1/4 cup of teriyaki sauce. Dip each cutlets in the cracker crumbs flipping them to coat well.
• In a large skillet, melt butter and oil at medium heat. Add cutlets and cook 5 to 7 minutes or until not pink inside (flip them one time).

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.

CRISPY COUNTRY CHICKEN CUTLETS

Steps:

• In a shallow dish (such as a deep dish pie plate) combine all dry ingredients, mixing well.
• In another shallow dish, mix egg and milk until well blended.
• Preheat oil in large skillet over medium to medium high heat.
• Coat both sides of each chicken in dry mix.
• Dip each piece in egg/milk mixture, coating both sides well.
• Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
• Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
• Serve with your favorite sides and enjoy.

CRISPY BAKED CHICKEN CUTLETS

Steps:

• Preheat your oven to 375 degrees f. and prepare a parchment paper-lined baking sheet topped with a metal (oven safe) cooling rack.
• Use a sharp knife to slice the chicken lengthwise in half to create thin, even breasts. Season the chicken lightly with sea salt and pepper on both sides.
• Place the flour on a shallow plate; then on a separate plate add the crushed corn flakes and whisk in the paprika, garlic powder, and cayenne pepper.
• In a bowl beat the egg together with the milk and season with a pinch of sea salt and pepper.
• Start by lightly coating the chicken with the flour; then dip into the egg-milk mixture, allowing any excess to drip off.
• Then add the chicken into the cornflakes and gently press to adhere on both sides.
• Place your coated chicken onto your prepared metal rack.
• Repeat with remaining chicken pieces.
• Bake for about 20 minutes, or until chicken is cooked through and develops a beautiful golden crispy crust.
• I like to sprinkle a bit of mozzarella on each and broil for 2-3 minutes, or until cheese is melty.
• Drizzle your chicken cutlets with a Tablespoon of pesto sauce and serve with cherry tomatoes.
• Enjoy!

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 CHICKEN CUTLETS WITH CHERRY TOMATO PANZANELLA

Steps:

• Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5-8 minutes. Transfer to a medium bowl. Wipe out skillet.
• Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper.
• Heat 1 tablespoon vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 tablespoon vegetable oil (no need to wipe out skillet).
• Cut half of tomatoes in half. Heat 2 tablespoons olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 tablespoon vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CRISPY CHICKEN CUTLETS

Steps:

• Pat cutlets dry and set aside. (Note: If they are more than 1/4 inch thick, place the cutlets between two pieces of plastic food wrap and gently pound with a meat mallet or a rolling pin.)
• In a shallow dish, mix the flour, paprika, 1 teaspoon salt and pepper.
• In a separate shallow dish, whisk the eggs.
• In a third shallow bowl, mix the panko breadcrumbs, 1/2 teaspoon salt and Italian seasoning.
• Working with one cutlet at a time, dip it in the flour mixture, ensuring it is coated on both sides. Then dip the floured cutlet into the egg and finally into the panko breadcrumbs. Repeat with all of the other cutlets.
• Heat oil in a large skillet over medium heat and then add cutlets, working in batches (I usually cook 2 or 3 at a time but this will depend on the size of your skillet and cutlets. Be careful not to overcrowd the pan or have cutlets overlap to ensure even cooking). Fry them for 3 minutes on each side or until they are fully cooked through. (Note: Check the temperature with a meat thermometer to ensure it is cooked). If the cutlets are browning too quickly, reduce heat for remaining batches.