CRISPY CHICKEN CUTLETS
Just a few ingredients. Use a good garden vegetable crackers like the brand Dare. The Thick Teriyaki sauce is the brand Diana. If you can't find it, try another brand. This is from Coup de Pouce
Provided by Boomette
Categories Chicken
Time 19m
Yield 4 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 200.7, Fat 9.2, SaturatedFat 2.9, Cholesterol 80.3, Sodium 847, Carbohydrate 2.8, Sugar 2.5, Protein 25.2
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
CRISPY CHICKEN CUTLETS
Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
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.
MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
LIZZIE'S CHICKEN CUTLETS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut each chicken breast in half lengthwise, so you have thinner chicken cutlets. Cover the chicken breasts with plastic wrap and gently pound out to an even thickness, about 1/4 inch.
- To a mixing bowl, add the flour, garlic powder, 2 teaspoons paprika and 1 teaspoon curry powder. Season with salt and pepper and whisk to combine well. To another mixing bowl, add the breadcrumbs, remaining 2 teaspoons paprika and remaining teaspoon curry powder. Season with salt and pepper and whisk to combine well. Whisk together the eggs and mustard in another mixing bowl.
- Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between. When the pan is hot, add enough olive oil so that it's 1/2-inch deep. Bring the oil to 350 degrees F, then add half the chicken, leaving plenty of space in between. Cook the chicken until golden brown, then flip and brown on the other side, 3 to 4 minutes per side. Remove the chicken to a cooling rack set over a baking sheet to drain off any extra oil. Repeat with the remaining chicken, adding additional olive oil to the pan, if needed. Serve and enjoy!
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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
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
CRISPY COUNTRY CHICKEN CUTLETS
Are you tired of chicken coated with the usual flour and/or breadcrumbs? Well, try this and I think you'll enjoy it. Please feel free to add more or take away any amount of the seasonings you wish. If you don't want a real crispy coating, just dip in the egg, then the cornmeal mixture. For more even cooking, pound chicken until slightly thin. This will serve six or three with an appetite. Submitted to "Zaar" on June 14th,2007
Provided by Chef shapeweaver
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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 RANCH CHICKEN CUTLETS
Steps:
- Thinly slice the radishes, cucumbers and carrots lengthwise using a mandoline or a very sharp knife. Place in a large bowl, sprinkle with salt and pepper and set aside.
- Zest and juice the lemon. Combine the zest, juice and shallot in a mason jar or other jar with a tightly fitting lid and add salt and pepper to taste. Give it a good mix, then add the olive oil. Screw on the lid and shake to combine. Set aside.
- Pat the chicken breasts dry. Using a sharp knife, slice each chicken breast in two horizontally so you have a total of 4 thin cutlets.
- Now it's time to make your dredging station. Get out three pie pans, shallow bowls or plates with deep sides. Place the flour and ranch seasoning in one pie plate and whisk to combine. Crack the eggs in the second bowl, add 2 tablespoons of water and whisk to combine. Place the panko in the final pie pan.
- Line a baking sheet with parchment paper. Working in an assembly line, place a chicken cutlet in the flour mixture and turn to coat both sides; tap off any excess. Place the cutlet in the egg wash and coat both sides. Finally, coat in breadcrumbs and place on the baking sheet. Repeat with the remaining cutlets.
- Heat the canola oil in a large skillet over medium heat. Once the oil is shiny, add the chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Place on a cooling rack to drain off any excess oil and keep the cutlets nice and crispy.
- Drain off any excess water from the veggies and pat them dry with a paper towel. Add 1 cup
- fresh parsley leaves and 1/2 cup dill leaves. Drizzle in the lemon dressing and toss to combine.
- Congrats, it's time to plate! Place each cutlet on a plate, top with veggies and enjoy!
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