Tuscan Farmhouse Chicken Cutlets With Red Sauce Food

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS

Steps:

• Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
• Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
• Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

EASY ITALIAN FARMHOUSE CHICKEN

Steps:

• COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley etc.)and pepper in bowl or ziplock bag.
• SLICE chicken breasts in half lengthways and then in 2 to 3 pieces across;.
• FLOUR chicken; shake excess off before.
• HEAT pan; then add oil; BROWN chicken and REMOVE.
• Saute garlic, onions, mushrooms and red or green pepper until SOFT.
• ADD diced zucchini, can of diced tomatoes with juice, red wine, lemon juice, lemon rind and brown sugar.
• Bring to a BOIL, reduce to simmer.
• ADD chicken back into large pot on stove and simmer for 1 hour until chicken is tender.
• When done, add black olives and.
• ENJOY!
• NOTE: Recipe might vary depending on size of chicken breasts
• NOTE: Cornflour to Italian season should be 2 Tbsp to 1 Tbsp ratio whatever total amount you use to coat chicken.
• NOTE: Also tried recipe by pouring sauce oven chicken and baking it on low in oven (120 - 150 degrees) and found while it was still tasty, it did not have the same taste/consistency as that done on the stove top.
• NOTE: I covered the chicken while simmering on the stove top but you might need to stir every now and then to make sure it does stick.

BRAZILIAN CHICKEN CUTLETS WITH RAW TROPICAL SAUCE

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.

BREADED CHICKEN CUTLETS WITH CHUNKY VEGETABLE SAUCE

Steps:

• Preheat oven to 400°F. Place vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Drizzle oil over; toss to coat. Roast vegetables until tender and brown around edges, turning occasionally, about 45 minutes. Remove from oven. Increase oven temperature to 500°F.
• Meanwhile, spray large nonstick baking sheet with oil spray. Place breadcrumbs on sheet of waxed paper. Whisk egg whites in shallow bowl until foamy. Using mallet, pound chicken breasts to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Turn chicken in breadcrumbs; place on platter. Stir Parmesan into remaining breadcrumbs on waxed paper. Dip chicken into egg whites to coat. Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.
• Transfer vegetables to bowl; mix in parsley and thyme. Add broth to baking sheet; scrape up any browned bits. Pour over vegetables. Keep warm.
• Bake chicken on prepared sheet 5 minutes. Turn chicken over; bake just until cooked through, about 5 minutes longer. Transfer chicken to plates. Spoon vegetable sauce alongside.