Chicken Cutlets With Broccoli Recipes

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.

Steps:

• 1. Skinless chicken breasts grind in a blender along with broccoli.
• 2. Add egg, salt and pepper.
• 3. Form small patties, roll in breadcrumbs.
• 4. Fry in vegetable oil on both sides until golden brown state.
• 5. Serve with rice or boiled potatoes.

Steps:

• Trim the broccoli stalks and peel them.
• Slice off the florettes, and cut them into bite size pieces.
• Roll cut the peeled stalks into small pieces.
• (you should end up with approz. 4 cups cut broccoli) Set aside.
• Slice chicken breasts into 1/4 inch wide slices.
• Place in bowl with chicken broth, 1 teaspoon cornstarch, 1/2 teaspoon salt, and stir together.
• Mix remaining 2 teaspoons cornstarch and 1/2 teaspoon salt with 1/2 cup cold water.
• Set aside.
• Pour 1 tablespoon oil into wok or large skillet and place over high heat.
• When oil is hot, add broccoli and stir for about 30 seconds.
• Add remaining 1/4 cup water, reduce heat to medium, and cover the pan.
• Continue cooking, stirring occasionally, for approximately 2 to 3 minutes, or until broccoli turns dark green and is tender-crisp.
• Pour onto shallow platter and set aside.
• Heat remaining 2 tablespoons oil in same pan over high heat.
• When oil is hot, add garlic and stir for about 30 seconds.
• With a spoon, stir up chicken in bowl again, and dump into pan with garlic.
• Stir briskly for 3-4 minutes, or until chicken has turned white.
• Add bamboo shoots and cooked broccoli, stirring constantly.
• Pour in the cornstarch mixture and continue stirring until the greavy has thickened slightly.
• Remove from heat and discard garlic, if desired.
• Serve hot.
• (I serve it over rice).