BREADED CHICKEN CUTLETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
BREADED CHICKEN CUTLET WITH HAM, TRIPLE CREME CHEESE AND BABY ARUGULA
Steps:
- For the arugula salad: Whisk together the vinegar, mustard and some salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Season with salt and pepper.
- For the chicken: Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and sprinkle each with salt and pepper.
- Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness.
- Sprinkle the chicken on both sides with salt and pepper, dredge each breast in the flour and tap off excess. Dip into the egg wash and let any excess drip off, and then dredge on both sides in the breadcrumbs. Place on a baking rack set over a baking sheet.
- Preheat 2 large nonstick saute pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes longer. Remove each breast to a large plate and immediately top each breast with a few slices of cheese, a few slices of ham and some of the arugula salad.
BREADED CHICKEN CUTLETS
Make and share this Breaded Chicken Cutlets recipe from Food.com.
Provided by chef 998002
Categories High Protein
Time 5m
Yield 20 cutlets, 20 serving(s)
Number Of Ingredients 5
Steps:
- Thinly Slice Chicken, about 20 slices.
- Dip in Egg, Parmesan, Then Bread Crumbs.
- Pan Fry until golden brown.
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- Cover chicken with plastic wrap and pound chicken to even thickness.Then remove plastic wrap, pat dry, and season.
- Distribute into three shallow dishes, panko bread crumbs and parmesan in one, flour and paprika in another, and crack eggs into the other one with garlic. Mix all three dishes with a fork.
- One cutlet at a time, dredge in flour and then shake off excess. Next, dredge in eggs, and allow excess to drip off.Lastly, dredge in panko crumbs, press gently to make sure crumbs stick to the chicken.
- Place chicken on a wire rack that is sprayed with a non-stick spray. Let chicken rest for 5 minutes. While chicken is sitting, in a non-stick skillet, over medium-high heat, add oil, and heat.
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