Tuscan Rosemary Parmesan Chicken Cutlets 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.

TUSCAN PORK CHOPS (OR CHICKEN) WITH ROSEMARY

Steps:

• In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
• Heat the olive oil in a large non-stick skillet over medium-heat.
• Add the pork chops and brown on both sides; remove from skillet and set aside.
• Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
• Stir in tomatoes with the liquid and chopped rosemary.
• Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
• Remove the meat from the skillet to serving platter.
• Combine water and cornstarch; add to the skillet.
• Cook over medium heat, stirring constantly, until the sauce thickens.
• Top the meat with the sauce and serve.

PARMESAN-CRUSTED CHICKEN CUTLETS

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
• Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
• Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
• Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets.
• Serve immediately with lemon wedges.

PARMESAN CHICKEN CUTLETS

Steps:

• Preheat oven to 400 degrees F.
• In resealable plastic bag, combine cheese, crumbs, and paprika; shake well.
• Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
• Arrange on nonstick baking sheet bake until chicken is cooked through- 20-25 minutes.

ROSEMARY PARMESAN CRUSTED CHICKEN

Steps:

• Remove the stem of 2 sprigs of rosemary. Split the other 2 sprigs in half and save for garnish.
• Mix the now loose rosemary with the olive oil, wine, garlic and salt and pepper.
• Season both sides of the chicken with this marinade. Let chicken marinate in the refrigerator for at least 2 hours.
• Preheat oven to 275. Spray or very lightly oil your bakeware.
• Place the marinated chicken in your bakeware, and place in oven for 30 minutes.
• Remove and sprinkle chicken with grated parmesan cheese and place back in the oven for another 13-15 minutes.
• Remove from oven and garnish each chicken with a rosemary sprig. Enjoy!

CHICKEN CUTLETS WITH BACON, ROSEMARY AND LEMON

Steps:

• Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat.
• Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil.
• Reduce heat to medium and add garlic, rosemary and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes.
• Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve immediately.

TUSCAN ROSEMARY PARMESAN CHICKEN CUTLETS

Steps:

• Using two pie tins, pour the egg substitute and black pepper in one tin (mix). In the other pan, pour the bread crumbs, parmesan cheese, rosemary, paprika, garlic powder and parsley (mix). Take a thin-sliced chicken breast and dip into the egg mixture, coating both sides. Then, dip it into the bread crumb mixture and press down to coat both sides. Repeat until all the chicken is done. In a large skillet, pour olive oil to coat the bottom. Put the chicken in the pan but leave room around each one. Brown each side (usually 3-4 minutes each side). Repeat process until all the chicken has been cooked. They are done when both sides are golden brown. Enjoy!