Crispy Panko Chicken Cutlets With Rosemary And Lemon Food

CRISPY PANKO CHICKEN CUTLETS

Steps:

• Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
• Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
• Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
• Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

CRISPY PANKO CHICKEN CUTLETS WITH ROSEMARY AND LEMON

Steps:

• Heat the oven to 425°F.
• Combine 1 tsp. salt, 1/2 tsp. pepper, the pimentón, and the garlic powder. Sprinkle the mixture on the chicken.
• Put the panko in a large shallow bowl and gently toss with the olive oil and rosemary. Put the flour and eggs in two separate shallow bowls.
• Using tongs and working one piece at a time, first dredge the chicken in the flour, shaking off any excess, then flip a couple of times in the egg, then transfer to the panko and press with your hands so the breadcrumbs stick. Transfer to a large rimmed baking sheet lined with aluminum foil.
• Bake the chicken until browned and no longer pink in the center; an instant-read thermometer inserted into the center of a piece will register 165°F. Serve immediately with the lemon.

CRISPY CHICKEN CUTLETS WITH LEMON ROSEMARY BUTTER SAUCE

Steps:

• Add the flour, eggs, and panko bread crumbs into three separate bowls. Be sure to whisk the eggs to combine the whites and yolks. Season the chicken cutlets with salt and pepper on both sides.
• Using a medium to a large skillet, heat the canola oil on medium-high heat. Dredge the chicken cutlets through the flour and shake off excess, then the egg mixture, and finally the panko bread crumbs on both sides.
• Place in the hot skillet and cook on each side for 5-7 minutes until golden brown and crisp. Once the cutlets are cooked, turn to a wire rack and sprinkle with a little more salt and black pepper. Place in the oven on warm until ready to serve.
• Using a medium shallow saute pan, heat the olive oil for the sauce on low to medium heat. Add the shallot and cook until translucent, about 3-5 minutes. Add the garlic and cook for an additional 2 minutes. Next, add the white wine and allow it to cook for about 5 minutes.
• Add the juice of a lemon (remove the seeds), capers, and rosemary. Reduce the heat to simmer. Next, add the cold butter allow it to melt, and simmer. Whisk in the heavy cream until sauce is well combined. Strain the sauce into a serving dish ( I didn't want to strain my sauce but that is up to you). Add salt and pepper as desired and serve on top of the chicken cutlets.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS

Steps:

• Combine the flour, dry mustard, salt, and pepper in a shallow dish.
• Beat the eggs in a separate shallow bowl.
• Combine the panko and Parmesan cheese in another shallow dish.
• Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
• When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
• About 3-4 chicken cutlets should fit in the pan at the same time.
• After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
• After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
• Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
• Remove the cooked chicken to a paper towel-lined plate.
• While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
• Serve the chicken with the honey mustard sauce for dipping.