Danielles Yummy Baked Chicken Cutlets Food

DANIELLE'S YUMMY BAKED CHICKEN CUTLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray.
• Beat egg and lemon juice together in a bowl.
• Mix bread crumbs, Romano cheese, and adobo seasoning together on a plate. Dredge chicken breasts in the egg mixture, coat with bread crumb mixture, and place in the prepared pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Flip chicken breasts over and spoon tomatoes and mozzarella cheese on top. Continue baking until cheese is melted, about 5 minutes more.

PERFECT CHICKEN CUTLETS

Steps:

• Lightly beat eggs with water and place flour, egg and water mixture and bread crumbs in 3 separate bowls.
• Dredge chicken with flour and then put in egg mixture. Shake off excess egg.
• Cover chicken breasts in bread crumbs. Put chicken breasts in refrigerator for 15-30 minutes so crumbs will stick to chicken when frying.
• Preheat frying pan on medium heat for 1 minute. Add oil and heat for 1 minute. Add chicken breasts and cook for 2 to 3 minutes on each side or until no longer pink inside.
• Drain on paper towel and serve.

CHICKEN DANIELLE

Steps:

• Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
• In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
• Preheat oven to 375 degrees F (190 degrees C).
• Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
• Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
• About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.

CHICKEN CUTLETS

Steps:

• Filet the chicken breasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both sides with some of the seasoning mix.
• Set up three deep containers; one with the eggs, one with the flour and one with the panko breadcrumbs. Add some of the seasoning to each container.
• Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
• Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
• Drain on paper towels.
• SEASONING MIX: Combine all of the ingredients together in a jar. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. This recipe makes enough seasoning to last a year.
• *Seasoning Mix will last for quite a while and can be used to season anything.*.

DANIELLE'S YUMMY BAKED CHICKEN CUTLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray.
• Beat egg and lemon juice together in a bowl.
• Mix bread crumbs, Romano cheese, and adobo seasoning together on a plate. Dredge chicken breasts in the egg mixture, coat with bread crumb mixture, and place in the prepared pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Flip chicken breasts over and spoon tomatoes and mozzarella cheese on top. Continue baking until cheese is melted, about 5 minutes more.

BAKED CHICKEN CUTLETS

Steps:

• Dip chicken in egg mixture.
• Coat with bread crumbs seasoned to taste with salt, pepper, paprika, and garlic powder.
• Put in refrigrator for 1 hour, so coating will stick better.
• Melt butter in baking dish.
• Place chicken skin side up in pan and bake 1 hour at 400 degrees, turning once during bsking.

DANIELLE'S YUMMY BAKED CHICKEN CUTLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray.
• Beat egg and lemon juice together in a bowl.
• Mix bread crumbs, Romano cheese, and adobo seasoning together on a plate. Dredge chicken breasts in the egg mixture, coat with bread crumb mixture, and place in the prepared pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Flip chicken breasts over and spoon tomatoes and mozzarella cheese on top. Continue baking until cheese is melted, about 5 minutes more.

BAKED CHICKEN CUTLETS

Steps:

• Pre-heat oven to 325 degrees.
• Wash meat and dry.
• Season with the salt and black pepper.
• Dip cutlet in egg.
• Then dip in breadcrumbs, till fully covered.
• Then place in lightly greased baking pan.
• Cook for 20-25 minutes,or until cooked.

BAKED CHICKEN CUTLETS

Steps:

• Lightly spray a small baking dish with oil.
• Place half the chopped tomato in the dish.
• Place the two cutlets on top of the tomato.
• Sprinkle the rest of the tomato on the cutlets, then add remaining ingredients and finally topping it with the cheese.
• Bake in 325F oven for about 45 minutes or until the chicken is cooked and the cheese nicely browned.