CRISPY CHICKEN CUTLETS
Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
- Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
- Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.
OLD-FASHIONED CHICKEN CUTLETS
Old-fashioned breaded chicken cutlets! This traditional recipe for chicken cutlets is a labor of love, but they are well worth the effort. Great served with mashed potatoes and a veggie; also terrific on focaccia bread with mayo, lettuce, tomato, and onion. However you serve it, it will not disappoint!
Provided by Los
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h24m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
- Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
- Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
- Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
- Place flour in a shallow dish.
- Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
- Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
- Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.
Nutrition Facts : Calories 731.2 calories, Carbohydrate 75.9 g, Cholesterol 157.6 mg, Fat 34.7 g, Fiber 2.5 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 630.4 mg, Sugar 27.5 g
CHICKEN CUTLET
I love the combination of chicken and cheese in this chicken cutlet recipe. Parmesan cheese, garlic powder and onion powder flavor the golden chicken cutlet, which is coated with seasoned bread crumbs. -Marie Hoyer, Lewistown, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.
Nutrition Facts : Calories 405 calories, Fat 17g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 636mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges
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