Breaded Chicken Cutlets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BREADED CHICKEN CUTLETS



Breaded Chicken Cutlets image

When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

4 cups plain panko (Japanese breadcrumbs)
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
Coarse salt and pepper
4 large eggs
2 pounds chicken cutlets (about 10)
1/3 cup all-purpose flour

Steps:

  • Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.
  • Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)

BREADED BREAST OF CHICKEN (CHICKEN CUTLETS)



Breaded Breast of Chicken (Chicken Cutlets) image

Very simple chicken recipe, but one my family is quite fond of. They love when there are leftovers, so they can make sandwiches!

Provided by Karen..

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 boneless chicken breast halves
1 cup Italian style breadcrumbs
2 eggs, beaten
salt and pepper
2 tablespoons oil
1 clove garlic, crushed

Steps:

  • Pound chicken to flatten.
  • Sprinkle salt and pepper on each.
  • Dip into beaten eggs and then coat with bread crumbs.
  • In a large skillet, heat oil over medium heat.
  • Saute garlic until golden and then discard.
  • Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.
  • Cooking time will vary depending on how thick your chicken is.

Nutrition Facts : Calories 396.7, Fat 18.2, SaturatedFat 4.1, Cholesterol 175.3, Sodium 302.9, Carbohydrate 19.9, Fiber 1.2, Sugar 1.8, Protein 36

BREADED CHICKEN BREASTS



Breaded Chicken Breasts image

Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 7

3 large eggs
Coarse salt
1/3 cup all-purpose flour
3 1/2 cups fresh breadcrumbs
1 cup vegetable oil
8 thin chicken cutlets (about 1 1/2 pounds total)
Lemon wedges, for serving (optional)

Steps:

  • In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
  • In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
  • Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.

Nutrition Facts : Calories 658 g, Fat 37 g, Fiber 1 g, Protein 49 g

BREADED CHICKEN CUTLETS - ITALIAN STYLE



Breaded Chicken Cutlets - Italian Style image

If you're looking for an easy recipe for dinner tonight, you're going to love this recipe for breaded chicken cutlets Italian Style. It's a recipe I grew up on!

Provided by Lois

Categories     Main Dishes

Time 30m

Number Of Ingredients 7

2 boneless skinless chicken breasts
1 cup breadcrumbs
1 teaspoon dried parsley
1 teaspoon garlic powder
Salt and Pepper
1 egg; slightly beaten
1/4 cup vegetable oil

Steps:

  • Stir the parsley, garlic powder, salt and pepper into the breadcrumbs. set aside while you prepare the chicken.
  • Using a sharp knife, slice each chicken breast horizontally in half to get a thinner sliced chicken breast - "butterflying" the cutlets. Depending on how thin you slice the chicken breast, you could get 2 to 3 slices per chicken breast.
  • Using a meat mallet, pound each piece of chicken between sheets of parchment paper till 1/4" thick.
  • Dip chicken in the beaten egg, then dredge in breadcrumbs.
  • Heat oil in large skillet over medium heat.
  • Add chicken to the large skillet and brown each side approximately 2 minutes or until each side or until golden brown.
  • Remove the chicken from the skillet and add to a baking dish that has been sprayed with non-stick cooking spray.
  • Bake in a preheated 375 degree oven for about 15 to 20 minutes or until the chicken reaches an internal temperature of 165 degrees when tested with a meat thermometer.

Nutrition Facts : Calories 344 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 260 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

OLD-FASHIONED CHICKEN CUTLETS



Old-Fashioned Chicken Cutlets image

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

4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
½ cup salt
½ cup white sugar
8 slices crustless bread, torn into large pieces
¼ cup dried parsley
¾ cup all-purpose flour
2 large eggs
¾ cup olive oil, divided
salt and ground black pepper to taste

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

KETO BREADED CHICKEN CUTLETS



Keto Breaded Chicken Cutlets image

Think you can't have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds thinly sliced chicken breast
Kosher salt
2 cups almond flour
3 large eggs
1/2 cup grated Parmesan
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
Ghee or avocado oil, for frying
Lemon wedges, for serving

Steps:

  • If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
  • Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
  • Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
  • Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
  • Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.

Nutrition Facts : Calories 620, Fat 39 grams, SaturatedFat 6 grams, Cholesterol 265 milligrams, Sodium 410 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 59 grams, Sugar 2 grams

ITALIAN CHICKEN CUTLETS (THE BEST!)



Italian Chicken Cutlets (The Best!) image

My family's Italian Chicken Cutlets are the best! I'm giving up all our secrets so you can make breaded chicken cutlets that are juicy, tender and delicious.

Provided by Mamma C

Categories     Main Course

Time 27m

Number Of Ingredients 12

3/4 cup plain bread crumbs (ideally homemade) ((see notes))
1/4 cup grated Pecorino Romano cheese ((use freshly grated for best results))
1/4 cup grated Parmesan cheese ((use freshly grated for best results))
1/3 teaspoon dried basil
1/3 teaspoon garlic powder
1/3 teaspoon black pepper
1/4 teaspoon salt
1 pound thin, boneless, skinless chicken breast cutlets ((or 3 skinless, boneless chicken breasts) )
2 extra large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons olive oil (divided use) ((for pan frying; see notes))

Steps:

  • Grate the cheeses, if needed. Mix the bread crumb ingredients in a bowl.
  • If starting with thin chicken cutlets, proceed to the next step of pounding them. If starting with thick chicken breasts, you'll need to slice them thinly. On a large cutting board, use a large, straight-edged knife to thin the chicken breasts by slicing through them to cut them in half. (See the photo in the post.) It helps to place one hand flat on top of the chicken breast, while using the other hand to hold the knife while cutting through the chicken with a sawing motion. You will end up with two halves connected in the middle like a butterfly. Vertically slice through the center to separate the two halves.
  • To pound your chicken cutlets, cover them with a large sheet of plastic wrap (to prevent a mess). Use a meat mallet or the bottom of a heavy frying pan to pound the chicken so that it is no more than 1/4 inch thick. (It might be a bit thinner than that.) Lift the plastic, flip the chicken over, cover it again with plastic wrap, and pound the other side. Discard the plastic wrap and wash your hands well if you touched the raw meat.
  • Crack your two eggs and add them to a small bowl, such as a pasta dish. Season the eggs with the salt and pepper and beat the eggs with a fork.
  • Set up an assembly line from left to right with your chicken, the bowl of eggs, your bread crumb mixture and a clean platter. Use a fork to pierce a cutlet, dip it in the egg, then in the bread crumbs. Cover the breast with the bread crumbs and pat them onto the chicken with the fork or your hands. Flip the chicken over and bread the other side. Place the breaded cutlet onto the platter and continue until you have breaded all of your chicken. Discard any leftover egg mixture and any breadcrumbs that had raw chicken dipped in it.
  • On the stove, heat your largest skillet on medium high. Add 3 tablespoons of olive oil to the pan and let it get hot. When the oil is sizzling, add some chicken cutlets to the pan in a single layer. You will probably need to cook them in two batches, since they won't all fit. Cook the chicken on the first side for almost three minutes, then flip the chicken over and cook it for another two minutes. The chicken should be golden brown on both sides.
  • Transfer the cooked chicken to a clean platter. (You can cut into one to make sure it's done. It should not be pink inside.) Cover the chicken loosely with foil.
  • If the olive oil has turned dark after cooking the first batch, remove the pan from the heat and wipe out the pan with paper towels. Add another 3 tablespoons of olive oil so you can cook the next batch of cutlets in clean oil.
  • Continue cooking the rest of the cutlets. Let the cutlets rest under the foil for at least five minutes before serving, to help keep them juicy.
  • Store leftover Italian chicken cutlets in the refrigerator for 3-4 days. The leftovers are great in sandwiches.

Nutrition Facts : Calories 319 kcal, Carbohydrate 10 g, Protein 23 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 515 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY ITALIAN CHICKEN CUTLETS



Crispy Italian Chicken Cutlets image

Crispy Italian Chicken Cutlets are just chicken breast slices, breaded with eggs and breadcrumbs then fried in plenty of vegetable oil. Chicken Cutlets recipe is easy and quick to make.

Provided by Barbara Lucchini

Categories     meat recipes

Time 35m

Yield 4

Number Of Ingredients 6

500 g (1.1 lb) of chicken breast
300 g (10 oz) of breadcrumbs
2 whole medium eggs
100 ml of milk
fine salt and ground black pepper to taste
1 liter of vegetable oil for frying

Steps:

  • In a bowl beat the eggs with milk, fine salt and ground black pepper. Set aside.
  • With a sharp knife slice the chicken breast horizontally, trying to make chicken slices as thin as possible.
  • Place the chicken slices in the bowl with the beaten eggs and milk and set them aside to flavor, possibly in the fridge.
  • Make homemade breadcrumbs using stale bread, breadsticks, saltine crackers, taralli and slices of bread loaf as long as they are dry or toasted.
  • Place plenty of breadcrumbs on a plate then take the slices of chicken and bread them.
  • In a large frying pan, pour all the vegetable oil. Once the oil has become hot, dip the breaded chicken cutlets.
  • Once they are golden on both sides, take them out and dry them on a kitchen paper. Serve

Nutrition Facts : ServingSize 100 g, Calories 226 calories

BREADED CHICKEN CUTLETS



Breaded Chicken Cutlets image

Breaded Chicken Cutlets are the perfect meal for family and friends because it can be served in so many different ways. Serve with a side of honey mustard or barbecue sauce, or in a sandwich or salad. The possibilities are endless with this dish.

Provided by Rachael

Categories     Dinner

Time 30m

Number Of Ingredients 10

4 6-8 ounce boneless, skinless, chicken breast (made into cutlets, trimmed)
Salt and Pepper
¾ cup Vegetable Oil
Lemon wedges
1 ½ cups Panko
½ cup Parmesan
¾ cup All-Purpose Flour
½ teaspoon Paprika
2 Large Eggs
1 clove Garlic (minced)

Steps:

  • Pull chicken out of the fridge, and allow to come to room temp, for 15-20 minutes. Cover chicken with plastic wrap and pound to even thickness of ½ an inch. Use a meat mallet or rolling pin to achieve this.
  • Remove plastic, pat chicken dry with paper towels, and liberally season with salt and pepper.
  • Take three pie plates, or shallow dishes, place Panko bread crumbs and parmesan in one, flour and paprika in another, and break eggs into the other one with garlic. Use a fork to mix together panko and parmesan, flour and paprika, then use the same fork to whisk eggs and garlic together until frothy.
  • Working with one cutlet at a time, dredge in flour, shake off excess.
  • Then dredge in eggs, and allow excess to drip off.
  • Then dredge in panko crumbs, press gently to make sure crumbs adhere.
  • Place chicken on a wire rack that is sprayed with a non-stick spray.
  • Let chicken sit for 5 minutes to allow the coating to dry.
  • Meanwhile, in a 12 inch non-stick skillet, over medium-high heat, add oil, and heat until shimmering. You should have enough oil to go half way up the chicken breast cutlets in your pan, add or reduce oil as needed based on the pan you use.
  • Cook cutlets in the oil 2 at a time, cooking until golden brown on one side, about 2-3 minutes. Then flip cutlets, reduce heat to medium, and cook until cutlets are a deep golden brown, and crisp. About 2 ½ -3 minutes longer.
  • Use an instant read thermometer to ensure cutlets are cooked to 165 degrees internal temperature.
  • Remove chicken cutlets from oil, and place on a paper towel lined plate.
  • Repeat process with remaining chicken cutlets.
  • Serve with lemon wedges.

Nutrition Facts : Calories 444 kcal, Carbohydrate 23 g, Protein 16 g, Fat 33 g, SaturatedFat 24 g, Cholesterol 82 mg, Sodium 303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BREADED CHICKEN CUTLETS



Breaded Chicken Cutlets image

Make and share this Breaded Chicken Cutlets recipe from Food.com.

Provided by KathyP53

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup all-purpose flour
coarse salt
fresh ground black pepper
1 large egg
1/2 cup plain dried breadcrumbs
8 chicken cutlets (1 1/2 lb.)
4 tablespoons olive oil
2 lemons, juice of

Steps:

  • In a shallow dish, combine flour with a pinch of salt. In another dish, whisk together egg, 1 tablespoons water, and a pinch of salt. In a third dish, stir together breadcrumbs, 1/2 teaspoons salt, and 1/4 teaspoons black pepper.
  • Working with one cutlet at a time, dredge cutlet in flour to coat completely, then shake off excess flour. Dip floured chicken in the egg mixture, turning to coat completely. Let excess drip off. Place cutlet in breadcrumb mixture, patting it in and turning it coat both sides. Shake off any excess crumbs before proceeding.
  • In a large nonstick skillet, heat 2 tablespoons oil over medium; swirl to coat pan. Add 4 cutlets; cook until golden brown and no longer pink in the center, 2-3 minutes per side. Remove. Repeat with remaining oil and chicken. Remove cutlets to serving tray. Squeeze juice of two lemons into bottom of skillet, add 2 tablespoons butter and swirl until melted, scraping up any browned bits. Serve sauce with cutlets.

Nutrition Facts : Calories 230.3, Fat 15.7, SaturatedFat 2.5, Cholesterol 52.9, Sodium 118.4, Carbohydrate 21.6, Fiber 3.4, Sugar 0.9, Protein 4.8

CRISPY BREADED CHICKEN CUTLETS



Crispy Breaded Chicken Cutlets image

A quick and easy recipe to make a delicious dinner that you can also use again and again in all your favorite recipes

Provided by Erren Hart

Categories     Dinner

Time 35m

Number Of Ingredients 8

1 cup panko breadcrumbs (AKA Japanese breadcrumbs)
½ cup grated Parmesan Cheese
1 cup seasoned breadcrumbs
2 large eggs
¼ cup milk
1½ pounds chicken breasts (sliced into cutlets pounded to ¼ inch thickness)
vegetable oil
1 lemon (for serving)

Steps:

  • In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
  • Place seasoned bread crumbs into a second shallow bowl.
  • Beat eggs and milk in a third shallow bowl and season with salt and pepper
  • Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.
  • Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.
  • Working in 2 batches, Cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.
  • Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

Nutrition Facts : Calories 462 kcal, Carbohydrate 32 g, Protein 50 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 203 mg, Sodium 936 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BREADED CHICKEN CUTLETS



Breaded Chicken Cutlets image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying

Steps:

  • Preheat the oven to 350 degrees F.
  • To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
  • With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
  • Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
  • Serving suggestion: Lemon wedges, thyme sprigs for garnish .

More about "breaded chicken cutlets recipes"

HOW TO MAKE BEST PARMESAN CHICKEN CUTLETS RECIPE
how-to-make-best-parmesan-chicken-cutlets image
2019-07-01 In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper. Working with one at a time, dip chicken cutlets …
From delish.com
4.1/5 (12)
Occupation Associate Food Editor
Cuisine American
Total Time 40 mins


INCREDIBLY QUICK CHICKEN CUTLET RECIPES | ALLRECIPES
incredibly-quick-chicken-cutlet-recipes-allrecipes image
2020-05-02 This recipe shows you how to turn boneless chicken breast halves into cutlets: "Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness," recipe …
From allrecipes.com
Author Vicky Mcdonald
Estimated Reading Time 4 mins


10 BEST SAUCE FOR BREADED CHICKEN CUTLETS RECIPES | YUMMLY
10-best-sauce-for-breaded-chicken-cutlets-recipes-yummly image
2021-10-12 Sauce for Breaded Chicken Cutlets Recipes 27,000 Recipes. Last updated Oct 12, 2021. This search takes into account your taste preferences. 27,000 suggested recipes. Hollandaise Sauce KitchenAid. unsalted butter, kosher salt, large …
From yummly.com


BAKED BREADED CHICKEN CUTLETS - SIMPLY HOME COOKED
2021-01-01 How to make breaded chicken in the oven. Make the marinade. In a large bowl, add the chicken cutlets, salt, Montreal chicken spices, mayonnaise, and pressed garlic cloves. Make the dredge. In another bowl, combine the breadcrumbs and Parmesan cheese. Dredge the chicken. Using tongs, dredge the cutlets …
From simplyhomecooked.com
5/5 (3)
Total Time 30 mins
Category Main Course
Calories 388 per serving
  • In a large bowl combine 2 pounds of chicken breast cutlets, 1/2 cup of mayonnaise, 3/4 teaspoons of salt, 2 teaspoons of Montreal chicken spices, and 2 pressed garlic cloves.
  • No using tongs dredge the chicken in the breadcrumb mixture and place it on a baking sheet lined with foil.


BREADED CHICKEN CUTLETS - CRUNCHY CREAMY SWEET
2021-05-09 These Breaded Chicken Cutlets are made with chicken breasts, dipped in flour, egg, breadcrumbs and fried until crispy on the outside and juicy on the inside. It’s a quick and easy dinner idea everyone loves! Serve them in a bun as a fried chicken …
From crunchycreamysweet.com
5/5 (2)
Total Time 30 mins
Category Main Dish
Calories 179 per serving
  • Cover chicken with a sheet of saran wrap and pound each piece with a mallet, so it is even thickness throughout.
  • Prepare the breading station with 3 shallow dishes: one for flour, one for eggs and one for bread crumbs.


ITALIAN BREADED CHICKEN CUTLETS (COTOLETTE DI POLLO) - THE ...
2020-07-31 Then transfer the cutlets into a ziplock bag or freezer-friendly container and store in the freezer for up to 1 month. Make it allergy-friendly and kid-friendly. This recipe is easy to adapt to make it allergy-friendly. Use gluten-free flour and breadcrumbs to make gluten-free breaded chicken…
From thepetitecook.com
5/5 (2)
Total Time 20 mins
Category Main Course
Calories 259 per serving
  • Season the chicken with sea salt and black pepper on both sides. Flour the chicken slices on both sides and shake well to remove the flour in excess.
  • Whisk the eggs in a shallow plate. In another shallow plate combine breadcrumbs, Parmesan cheese, parsley and garlic, and set aside. Dip each chicken breast slice in the whisked eggs, making sure it's well coated on both sides.
  • Dip each chicken slice into the seasoned breadcrumbs, making sure it's fully coated on both side. Repeat the process if necessary. Place the prepared cutlet onto a plate and repeat the process with the remaining chicken slices.
  • Heat a large pan with the olive oil, over medium heat. Place the cutlets into the pan and cook until the bottom is golden brown, about 4-5 minutes, then turn them onto the other side, turn the heat to low, and continue to cook for a further 5 minutes, until golden and brown on both sides.


BREADED CHICKEN CUTLETS - NO FLOUR NO EGG - INSIDE THE ...
2018-04-05 Add the breadcrumbs to a large plate and season with a good pinch of salt and pepper. Press each side of the chicken into the breadcrumbs firmly 2-3 times, repeat with all the cutlets. Heat a good glug of olive oil in a large frying pan and when hot add the chicken cutlets…
From insidetherustickitchen.com
4.8/5 (10)
Total Time 20 mins
Category Main Course
Calories 298 per serving
  • First, you need to bash your chicken breasts out thin or use pre-cut chicken cutlets from the supermarket for ease if they're available.
  • To bash the chicken, place one breast in between two pieces of cling film and beat it with a meat mallet or rolling pin until thin (around 1/4inch thick)
  • Add the breadcrumbs to a large plate and season with a good pinch f salt and pepper. Press each side of the chicken into the breadcrumbs firmly 2-3 times, repeat with all the cutlets.
  • Heat a good glug of olive oil in a large frying pan and when hot add the chicken cutlets. Once crispy and golden on one side turn them over and squeeze over lemon juice then add a knob of butter.


BREADED CHICKEN CUTLETS - COOK THE STORY

From cookthestory.com
Servings 4
Total Time 40 mins
Estimated Reading Time 7 mins
Published 2017-03-14
  • Put a chicken breast between two pieces of plastic wrap. This makes things less messy (it catches some of the chicken spatter).
  • Working from the middle outwards, use the flat side of a meat tenderizer to flatten the chicken breast to an even 1/4 inch thickness.
  • Now we’re going to bread the chicken cutlets. To bread them we’re going to first dip the chicken in flour, then in egg, and finally in breadcrumbs.
  • Lay the flattened chicken on the flour. Move it around a little and flip it over so that it is evenly covered. Lift it up and shake it a bit to get off any excess flour.
  • Lay the chicken in the egg. The egg is going to stick nicely to the flour. Move the chicken around and then flip it over so that it’s evenly coated.
  • Lay the chicken onto the breadcrumbs, which we want to have stick to the egg. Use your fingers to get breadcrumbs from around the chicken and mound them on top.
  • Preheat the oven to 400°F. Get out a large skillet. I like my really big cast iron one for this job. Set the skillet over medium heat. Add enough oil to coat the bottom of the pan about 1/8 of an inch deep.
  • Cook on one side until browned underneath, 2-4 minutes. Use tongs to lift up chicken and check if it’s brown underneath.
  • Once brown underneath, flip them over and cook until browned on the other side, anouther 2-4 minutes.
  • Transfer to a rack that is set on top of a baking sheet. If cooking more cutlets, add more oil to the skillet and repeat the above frying process.


CHICKEN CUTLETS RECIPE - TODAY.COM
2021-08-30 Transfer the breaded cutlets to a plate and allow to sit for 5 minutes before cooking. 4. Warm the vegetable oil in a 10- or 12-inch sauté pan over medium heat.
From today.com
4.2/5 (59)
Category Entrées


16 BREADED CHICKEN RECIPES THAT WILL SATISFY ANY CRUNCHY ...
2021-08-11 Recipe: Peanut Chicken Scaloppine. When pounded to ¼-inch thickness, chicken cutlets cook quickly on the stovetop for an easy dinner. A simple, fresh squash salad is the perfect pair for summertime, but you can enjoy this chicken with any of our favorite side dishes for chicken year-round. 8 of 16. View All.
From southernliving.com
Author Mary Shannon Wells


PAN FRIED CHICKEN BREAST CUTLETS - SAVOR THE BEST
2021-08-20 The prep time and cook time are minimal with this chicken breast cutlet recipe, but we do recommend allowing 30 minutes for the breaded chicken cutlets to chill in the fridge before pan frying. This step isn’t completely necessary, but we find that it helps the bread crumbs to set and the cutlets end up with a crispier crust.
From savorthebest.com
5/5 (2)
Total Time 46 mins
Category Main
Calories 535 per serving


BAKED BREADED CHICKEN CUTLETS - MANGIA BEDDA
2021-08-18 Lay the breaded, raw cutlets in an airtight container, separating layers of cutlets with parchment paper. Freeze for up to 3 months. To bake, run a knife in between layers of the parchment paper to loosen the cutlets. Place on a greased baking sheet directly out of the freezer and proceed to bake as outlined in my recipe.
From mangiabedda.com
5/5 (1)
Total Time 47 mins
Category Main Course
Calories 249 per serving


CRISPY PAN-FRIED CHICKEN CUTLETS | COOK'S ILLUSTRATED
2017-08-02 The usual process for breading cutlets is to dip them in flour, blot off the flour, dip them in egg, and finally dip them in bread crumbs. We found that we could ditch the flour (and the blotting) and get a more delicate crust that we preferred. We used Japanese panko bread crumbs because they are drier and larger than homemade.
From cooksillustrated.com


EASY BREADED FRIED CHICKEN CUTLETS RECIPE - SERIOUS EATS
2020-05-22 With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to a clean plate and repeat with remaining cutlets. Fill a large cast iron skillet with 1/4 inch clarified butter or frying oil. (To speed things up even more, use 2 skillets simultaneously.)
From seriouseats.com


CHICKEN CUTLETS THIN RECIPES
2014-05-13 · Simple baked chicken cutlets are a healthier way to make your favorite breaded chicken recipes and you only need four ingredients and about 30 minutes for an incredible … From slenderkitchen.com Estimated Reading Time 4 mins. Lightly pound the chicken breast cutlets to a uniform thickness. I like mine of the thin side, but any thickness will work as long as they are similar so ...
From tfrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #poultry     #easy     #beginner-cook     #dinner-party     #holiday-event     #kid-friendly     #chicken     #dietary     #meat     #chicken-breasts     #3-steps-or-less

Related Search