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.
GREEK PORK CUTLETS
Serve succulent slices of pork rich with Mediterranean flair. The garden-fresh cucumber sauce pairs perfectly with the herb-seasoned entree.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut pork into 8 slices; flatten to 1/2-in. thickness. In a large shallow dish, combine the onion, lemon juice, parsley, garlic, thyme and pepper; add pork and turn to coat; Cover and refrigerate for 4 hours or overnight. In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain pork and discard marinade. Place on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear. Serve with cucumber sauce.
Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 77mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GREEK CHICKEN CUTLETS
This Greek style chicken recipe is full of flavor and wonderful for a very quick weeknight dinner. It was adapted from one published in Everyday Food magazine. Can serve this with orzo or pita bread for a complete meal.
Provided by PanNan
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, olives, feta, mint, and 1 tablespoon of olive oil in a medium bowl and season with salt and pepper to taste. Set aside.
- Season cutlets with salt and pepper to taste. Heat a grill pan, grill, or broiler. Coat pan or grill grates with remaining olive oil, and grill or broil 2 minutes per side.
- Transfer cooked chicken to a warm plate and cover with foil to keep warm.
- To serve, top each chicken cutlet with tomato mixture.
Nutrition Facts : Calories 391.6, Fat 22.3, SaturatedFat 7, Cholesterol 135.8, Sodium 620.6, Carbohydrate 5.3, Fiber 1.5, Sugar 3.2, Protein 41.3
GREEK LAMB CUTLETS RECIPE
Enhance dinnertime with this Greek Lamb Cutlets Recipe. This Greek Lamb Cutlets Recipe gets it flavor from garlic, olive oil, brown sugar and lemon.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 2 chops each
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Mix first 6 ingredients until blended. Reserve half the vinegar mixture for later use. Brush remaining vinegar mixture evenly onto cut sides of lemon halves and lamb chops.
- Grill chops 4 to 6 min. on each side or until done (160°F), brushing occasionally with reserved vinegar mixture and adding lemon halves, cut sides down, to grill for the last 5 min.
- Place chops on platter; sprinkle with cheese. Serve with lemon halves.
Nutrition Facts : Calories 390, Fat 31 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
GREEK CUTLET
Make and share this Greek Cutlet recipe from Food.com.
Provided by tereska
Categories Chicken Breast
Time 45m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- tenderise the chicken breast so that it is flattened.
- crumble the feta cheese and place in the centre of the chicken breast.
- take your spinach leaves and tear into smaller pieces.
- place the spinach on top of the feta cheese.
- take one side of the chicken breast and pull it over the filling until it touches the other side of the breast.
- press the ends of the chicken breast together so that the filling doesn't come out.
- place the breading on a plate.
- place the chicken breast on the breading and cover both sides of the chicken with the breading.
- place the chicken breast on a greased baking sheet.
- place in the oven at 350, no higher for half an hour.
- enjoy!
Nutrition Facts : Calories 242.9, Fat 6.8, SaturatedFat 3.8, Cholesterol 87.5, Sodium 574.9, Carbohydrate 11, Fiber 0.8, Sugar 1.7, Protein 32.4
GREEK-STYLE LAMB WITH LEMON & THYME
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
Provided by John Torode
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
- Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.
Nutrition Facts : Calories 578 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.35 milligram of sodium
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- Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
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