MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
- In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
- Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
- Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
- Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
- Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.
CHICKEN CUTLET SANDWICH
I love simple dishes like this. The texture of the breaded chicken, the herbs, on a pillowy roll with some crispy lettuce. The secret for this sandwich is to make sure the chicken is pounded really thinly. Better to stack two really thin pieces of chicken than to have one thicker one. Then, it's all about the breading and herbs and the juices from the chicken soaking into the bread.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.
- Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
- Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.
- Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.
- Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
CHEF-BOY-I-BE ILLINOIS' PESTO CHICKEN BUNDLES
This is an incredible way to make moist and delicious chicken breasts with an accompanying sauce to serve over couscous or other pasta.
Provided by Chef-Boy-I-Be Illin
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4 inch thickness.
- Combine cream cheese and pesto.
- Spread cream cheese mixture on chicken breasts.
- Roll chicken breasts up lengthwise, tucking in the ends and secure with toothpicks.
- Salt and pepper to taste, roll in flour.
- Brown chicken breasts on all sides.
- Deglaze pan with the wine, add tomato sauce, oregano and mushrooms.
- Simmer, covered, for 15 minutes until chicken bundles are cooked through.
- Some of the cream cheese mixture will melt and drip out of bundles, making the sauce very rich.
Nutrition Facts : Calories 210.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 382, Carbohydrate 7.9, Fiber 1.6, Sugar 4, Protein 29.8
CHEF-BOY-I-BE ILLINOIS' SAUCY CHICKEN CUTLETS
This recipe was in our local paper 15 years ago. I clipped it out and it has become a favorite because of it's versatility (you can use chicken, turkey, or fish), it's ease, it's mouthwatering taste, and it's healthfulness. Try it, I think you'll agree!
Provided by Chef-Boy-I-Be Illin
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4 inch thickness.
- Brown on both sides in olive oil.
- Add remaining ingredients and simmer for 15 to 20 minutes for flavors to meld.
- Remove cutlets to warm serving tray.
- Add 2 tablespoons corn starch mixed with 1/2 cup water to mixture in pan to thicken. Add slowly and allow to thicken. Add only as much to thicken to your taste.
- Serve the sauce over the breasts and rice, potatoes, or noodles.
- Enjoy!
Nutrition Facts : Calories 251.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 300, Carbohydrate 10.8, Fiber 2.3, Sugar 5.5, Protein 30.1
More about "chef boy i be illinois saucy chicken cutlets recipes"
CRISPY ITALIAN BREADED CHICKEN CUTLETS - COLEY COOKS
From coleycooks.com
Reviews 19Calories 823 per servingCategory Chicken
- In a medium, shallow bowl, combine the breadcrumbs, garlic, parsley, oregano, salt, pepper, 3/4 cup cheese, and set aside. In another medium, shallow bowl, whisk together 3 eggs with 1/2 cup cheese, a pinch of salt and pepper and 1 tablespoon water until fully combined. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
- Cut the chicken into thin, even slices. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, and use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining chicken, then generously season each piece with salt and pepper.
- Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
- Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note). Next, coat it in the egg mixture, and let the excess drip off. Then, into the breadcrumbs. Be sure to press it down and move it around so that it’s thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
15+ CHICKEN CUTLET RECIPES FOR DINNER | EATINGWELL
From eatingwell.com
HONEY GARLIC CHICKEN (30 MINUTE RECIPE) - THE CHUNKY CHEF
From thechunkychef.com
OUR BEST CHICKEN CUTLET RECIPES OF ALL TIME
From allrecipes.com
10 BEST SAUCE FOR BREADED CHICKEN CUTLETS RECIPES
From yummly.com
20 BEST CHICKEN CUTLET RECIPES (+ QUICK DINNER IDEAS)
From insanelygoodrecipes.com
CHICKEN CUTLETS, GNOCCHI AND KALE WITH CREAMY MUSHROOM SAUCE
From ricardocuisine.com
PARMESAN CHICKEN CUTLETS IN LEMON BUTTER SAUCE RECIPE - LITTLE …
From littlespicejar.com
ITALIAN CHICKEN CUTLETS (PAN-FRIED OR BAKED!) - A SPICY PERSPECTIVE
From aspicyperspective.com
SKILLET CHICKEN WITH BABY BOK CHOY RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
SAUCY BOURBON CHICKEN - THESTAYATHOMECHEF.COM
From thestayathomechef.com
HONEY LEMON CHICKEN SKILLET RECIPE | A MIND "FULL" MOM
From amindfullmom.com
AUTHENTIC ITALIAN CHICKEN MILANESE RECIPE // PAN FRIED CHICKEN …
From youtube.com
15+ CREAMY CHICKEN CUTLET RECIPES | EATINGWELL
From eatingwell.com
NAPERVILLE BOY COMPETES ON TOP CHEF JR. - YOUTUBE
From youtube.com
12 BEST CHICKEN CUTLET RECIPES - IZZYCOOKING
From izzycooking.com
CHEFBOY PRINCE
From chefboyprince.com
CRISPY CHICKEN CUTLETS WITH FENNEL, APPLE, AND CABBAGE SLAW - GOOP
From goop.com
OUR MOST POPULAR NEW RECIPES IN JANUARY 2023
From allrecipes.com
You'll also love