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.
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.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MOM'S CHICKEN PARMIGIANA
This is my mom's recipe that I used to think was extremely complicated. This recipe is super easy and you can make the chicken cutlets without the parmigiana for a super quick and easy after work dinner.
Provided by mrsteacher22
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the chicken cutlets, heat 1/3 cup olive oil in a heavy 10-12 inch skillet over medium-high heat until shimmery.
- Gently pound out chicken breasts to flatten slightly.
- Combine breadcrumbs, parmesan cheese, salt, and pepper in a wide, shallow bowl.
- Whisk egg and water in another shallow bowl.
- Spread 1/4 cup flour on a plate.
- Coat the chicken with the flour and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture, patting with your fingers to make crumbs stick.
- Add the chicken to olive oil and cook until lightly browned, 2-3 minutes. Using tongs, turn the cutlets and cook 2-3 minutes more. Add a little more oil if the pan looks dry. Blot the chicken with paper towels.
- To make the parmigiana; melt butter in a medium pan. Saute onions and add garlic for about 1 minute. Add tomato sauce and paste. Slowly add paste until you get desired thickness, you may not need all of it. Add italian seasoning and oregano. Cook over medium heat until hot.
- Preheat oven to 350 degrees. Grease a 13x9 inch pan or shallow baking dish.
- Spoon 1/2 cup of tomato sauce into the bottom of the pan. Arrange the chicken cutlets over the sauce, slightly overlapping them. Sprinkle with grated parmesan cheese.
- Spoon 1 cup of tomato sauce over the top of cutlets. Top with mozzarella cheese slices and 1/2 cup parmesan cheese.
- Cover the pan with aluminum foil and bake until heated through, about 25 minutes. Take foil off and bake another 5 to brown the top.
- Serve over your favorite pasta!
Nutrition Facts : Calories 830.7, Fat 44.6, SaturatedFat 16.9, Cholesterol 190, Sodium 2764.7, Carbohydrate 53.4, Fiber 7.2, Sugar 17.9, Protein 56.8
CHICKEN CUTLETS
I keep these baked chicken cutlets moist and juicy with a golden coating of bread crumbs, wheat germ and Parmesan cheese. If you like a crunchier coating, substitute cornflake crumbs. -Cathy Kierstead, Easton, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow dish, combine the bread crumbs, Parmesan topping, wheat germ, basil and garlic powder. Place the yogurt in another shallow dish. Dip chicken in yogurt, then coat with the crumb mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Spritz chicken with butter-flavored spray. Bake, uncovered, at 350° for 20-25 minutes or until the juices run clear.
Nutrition Facts : Calories 265 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 398mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
MOM'S CHICKEN CUTLETS
This is straight out of my mom's cook book, one of the best things she makes... try it out in the evening over a hot cup of tea... it's definitely yummy... and you'd want more.
Provided by Rafee Shami
Categories Lunch/Snacks
Time 2h
Yield 50-60 pieces
Number Of Ingredients 16
Steps:
- Grind the cooked chicken.
- Grind the ginger, garlic, curry leaves and chillies till paste form and mix it into the chicken.
- Add the mashed potatoes and mix very well.
- Add the onion, coriander leaves, garam masala, salt and pepper and mix well one more time.
- Take a small ball from the mixture and roll it into a patty.
- Dip in the eggs and then into the bread crumbs.
- (ensure that the patty is fully covered with the egg and bread crumbs) Heat oil in a non-stick pan.
- Fry the patties till golden brown.
- Serve hot with tomato ketchup or green chutney.
- Tip: If the mixture is a bit watery, add bread crumps and mix it well.
Nutrition Facts : Calories 48.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 37, Sodium 23.9, Carbohydrate 4.1, Fiber 0.6, Sugar 0.7, Protein 5.9
ITALIAN CHICKEN CUTLETS
Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich.
Provided by Marie
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
- Combine bread crumbs and next 5 ingredients.
- Dip chicken in eggs, then dredge in breadcrumb mixture.
- Heat oil in large skillet over medium heat.
- Add chicken and cook 3 to 4 minutes on each side or until golden brown.
- Add extra oil if necessary.
- Drain on paper towels.
Nutrition Facts : Calories 388.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 115.9, Sodium 548.8, Carbohydrate 18.4, Fiber 1.3, Sugar 1.3, Protein 23.8
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