CHICKEN CUTLETS WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F.
- Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
- While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
- Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
CHICKEN CUTLETS BRASCIOLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
- Lightly toast nuts in a small skillet over medium low heat.
- Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
- Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
- Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.
RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO
I found this recipe in RR's cookbook, 365: No Repeats, but it is definitely a repeat! Rachel's recipe calls for Turkey cutlets but I use chicken. I also added serving it over angel hair pasta. It tastes so special but it is really simple to make. Don't let the long recipe list scare you. The sauce is oh so easy and oh so yummy!
Provided by Cricketo
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
- To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
- Cook angel hair according to package directions and drain.
- While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
- Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
- Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
- Serve over cooked angel hair pasta.
CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Season the cutlets with salt and pepper on both sides turn lightly in flour.
- Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
- Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
- Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
- Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
- When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.
CHICKEN CUTLETS WITH ORANGE AND ARUGULA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
- Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
- Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
- While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
- Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
GRILLED CHICKEN CUTLET PARMIGIANA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
- Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
- Preheat the broiler to high.
- Layer the chicken with fire roasted sauce in a flameproof casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.
EASY CHICKEN CUTLETS WITH HERBS (RACHAEL RAY)
This recipe is for chicken cutlets from Rachael Ray's 30 Minute Meals 2008 tv show. She served with a mac and cheese for a side and greens. This would go well with any sides and is kid friendly. The fresh herbs are important. If you don't want it as herb centered then use less rosemary and thyme. Easy Weeknight meal. Enjoy. ChefDLH
Provided by ChefDLH
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F.
- Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
- While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
- Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
CHICKEN PARMIGIANO
Got this recipe out of a magazine my mother-in-law had. It's very good, and I really like that it serves 2. Some nights you just need a "one shot" meal without leftovers, and this is a tasty change.
Provided by ckmclements
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Rinse chicken with cold water and pat dry.
- Spray a non-stick baking pan with olive oil Arrange breasts on the pan, then cover with the tomatoes and ricotta.
- Season with salt and pepper and sprinkle with the garlic, mozzarella, and basil.
- Bake for 35 minutes or until the chicken is cooked through, the ricotta is bubbling hot, and the mozzarella turns golden brown.
Nutrition Facts : Calories 141, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 428.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 25.4
BRAZILIAN CHICKEN CUTLETS WITH RAW TROPICAL SAUCE
A little mango and citrus make this meal tropical any time of the year. I saw Rachael Ray prepare this meal on her television show this week.
Provided by CookingONTheSide
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 250ºF.
- Make a paste for the cutlets by placing the garlic into a bowl with a small pinch of salt.
- Using a spoon, mash the salt and garlic together into a paste.
- Add in the lemon juice, parsley, hot sauce and some freshly ground black pepper, and reserve.
- Flatten the chicken breasts into cutlets by butterflying each piece.
- Open each breast up and pound them out by placing them into a large zipper bag one at a time with a small amount of water.
- Seal the bag, squeezing out as much air as you can.
- Pound the chicken with a small, cast iron skillet until it's evenly thin.
- As you finish each breast, place them into another large plastic zipper bag or mixing bowl.
- Once all the breasts are pounded out, add the garlic paste to the zipper bag or bowl and toss the chicken around to coat it evenly.
- Marinate for about 10 minutes.
- While the chicken is marinating, prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper in a medium mixing bowl.
- Toss everything to combine and set aside until you're ready to serve.
- When the chicken is done marinating, set up three pans on the counter.
- In one pan add the flour.
- In the second pan, beat the eggs with a couple teaspoons of water.
- In the third pan, combine the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest.
- Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast lightly to make sure everything sticks.
- Reserve the coated breasts on a plate.
- Place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
- Once hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches.
- As each cutlet finishes cooking, transfer them to a baking sheet and keep warm in the oven while the others finish.
- Serve the cutlets with the raw sauce over top.
Nutrition Facts : Calories 509.6, Fat 14.9, SaturatedFat 4.2, Cholesterol 181.4, Sodium 392.4, Carbohydrate 52.8, Fiber 4, Sugar 13.1, Protein 40.9
RACHAEL RAY'S PARMIGIANO-REGGIANO CRUSTED CHICKEN PICCATA
Got this from Rachael Ray magazine and had it clipped for awhile. We made it for dinner this evening, and loved it!!! Hope that you and your family enjoy it as well.
Provided by Scrapbook Lori
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place flour on a plate. Beat eggs in shallow bowl; place 1 cup cheese on another plate.
- Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
- Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
- In a large nonstick skillet, heat 2 tbsp EVOO, over medium heat. Add chicken and cook, turning once, until golden, 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp EVOO, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
- Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.
Nutrition Facts : Calories 822.8, Fat 40.1, SaturatedFat 14.3, Cholesterol 231.8, Sodium 1017, Carbohydrate 58.5, Fiber 5.8, Sugar 1.8, Protein 53.8
More about "rachael rays chicken cutlet parmigiano food"
CHICKEN PARMIGIANA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
- Combine both breadcrumbs with grated Parmigiano-Reggiano, herbs, granulated onion and garlic, and lemon zest
CHICKEN PARMESAN RECIPE FROM RACHAEL RAY | RECIPE
From rachaelrayshow.com
Estimated Reading Time 2 mins
- Set up three dishes on your countertop: Fill one with the flour, one with the eggs, and the other with a mixture of the breadcrumbs, half the grated cheese, herbs, salt and pepper
- Place a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons
- While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs
RACHAEL'S BOLOGNESE-STYLE CHICKEN CUTLETS | RECIPE
From rachaelrayshow.com
CRISPY CRUSTED CHICKEN CUTLETS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
10 BEST RACHAEL RAY CHICKEN PARMESAN RECIPES - YUMMLY
From yummly.com
RACHAEL'S SPICY CHICKEN PARM | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
10 BEST RACHAEL RAY CHICKEN CUTLETS RECIPES - YUMMLY
From yummly.com
BOLOGNESE-STYLE CHICKEN CUTLETS RECIPE | RACHAEL RAY
From rachaelray.com
RACHAEL RAY PARMESAN CRUSTED CHICKEN - RECIPESCHOICE
From recipeschoice.com
10 BEST RACHAEL RAY CHICKEN PARMESAN RECIPES | YUMMLY
From yummly.com
RACHAEL RAY - ZEST CHICKEN CUTLETS PARMIGIANA CALORIES, CARBS ...
From frontend.myfitnesspal.com
CHICKEN CUTLETS PARMESAN RACHAEL RAY : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN FRANCESE RECIPE | RACHAEL RAY
From rachaelray.com
RACHAEL RAY CHICKEN CUTLETS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN MILANESE, EVERYTHING-STYLE RECIPE | RACHAEL RAY
From rachaelray.com
PORK CUTLETS PARMESAN RACHAEL RAY : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRISPY CHICKEN CUTLETS RACHAEL RAY : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BOBBI RENEE AND RACHAEL RAY: CHICKEN CUTLET PARMIGIANO WITH …
From bobbireneeandrachaelray.blogspot.com
CHICKEN DIVAN CASSEROLE RECIPE | RACHAEL RAY
From rachaelray.com
RACHAEL RAY'S PARMIGIANO-REGGIANO CRUSTED CHICKEN PICCATA
From plain.recipes
RACHAEL RAY'S CHICKEN MARSALA RECIPE | RACHAEL RAY
From rachaelray.com
RACHAEL RAY: CHICKEN PARMIGIANA RECIPE WITH SEASONED BREADCRUMBS
From recapo.com
RACHAEL RAY CHICKEN PARMESAN RECIPES RECIPES ALL YOU …
From stevehacks.com
RACHAEL RAY: CHICKEN CUTLETS WITH FENNEL, PEPPERS & ONIONS …
From recapo.com
10 BEST RACHAEL RAY TURKEY CUTLETS RECIPES - EASY RECIPES
From recipegoulash.cc
PARMESAN CHICKEN RACHAEL RAY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RACHAEL RAYS CHICKEN CUTLET PARMIGIANO RECIPES
From tfrecipes.com
RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love