BREADED CHICKEN CUTLETS
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
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)
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
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
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
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
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
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 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
KETO BREADED CHICKEN CUTLETS
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
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!)
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
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 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
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 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
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
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
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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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 .
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- 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)
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- 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
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- 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.
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