Chef Boy I Be Illinois Saucy Chicken Cutlets Recipes

BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE

Steps:

• Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
• Season cutlets with complete seasoning on both sides.
• Set aside.
• Mix eggs and milk and put breading in separate plate.
• Put cutlets into milk mixture and bread them so they are fully coated.
• Heat up canola oil or you can use butter in a skillet on medium heat.
• Put cutlets in the skillet and let them start cooking.
• In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
• When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
• Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
• You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.

CHEF-BOY-I-BE-ILLINOIS' BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 450°F.
• Whisk together the sour cream, Dijon, Worcestershire sauce and anchovy paste in a wide, shallow bowl (a pie plate works perfectly). The mixture will be quite thick, but that helps it adhere to the chicken and for the crumbs to adhere as well.
• Combine breadcrumbs, cheese, 1/2 teaspoon salt, pepper, and oregano in another wide shallow bowl.
• Season both sides of breasts with remaining salt and pepper.
• Coat both sides of each breast first in the sour cream mixture, then in the bread crumb mixture.
• Place on a wire rack that is over a foil lined baking sheet that will accommodate the size of your rack.
• Spray both sides of each breast with olive oil cooking spray.
• Bake for 30 minutes at 450F until coating is nicely browned, then turn down to 400F and continue baking for approximately 30 minutes until a meat thermometer registers 165°F.
• You can use the time your chicken is baking to make some polenta to go along with it, and maybe some nice cauliflower gratin Recipe #360354.

CHEF BOY-I-BE-ILLINOIS' CHICKEN MARSALA

Steps:

• Pound the chicken breasts to 1/4 inch thickness, salt and pepper to taste.
• Brown in olive oil over medium high heat.
• After turning breasts over, add pancetta and oregano to pan while breast brown on other side.
• Add marsala wine, tomato paste and mushroom and allow sauce to reduce by one half.
• Scoop some of the mushrooms over each breast and top with a slice of provolone cheese.
• Cover skillet just until cheese melts.
• Serve by pouring marsala sauce over the breasts.

CHICKEN CUTLETS POJARSKI WITH PAPRIKA SAUCE

Steps:

• CHICKEN CUTLETS:.
• Chill a medium sized mixing bowl in the freezer.
• Place the boned chicken meat on a board and chop thoroughly with a sharp knife until fine or grind the meat in a meat grinder. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
• Add the meat to the chilled bowl. Add salt and white pepper to taste, the nutmeg and 5 tablespoons of the butter, melted. Mix well. Return the bowl and mixture to the freezer to chill once more while you prepare the dredging station. Do not freeze.
• Season the flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place the bread crumbs on another length of wax paper.
• Divide the chilled mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into the flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
• Heat the remaining butter in a large skillet and careful add the cutlets. Cook until golden brown on one side then turn and cook on the other.
• Serve with the Paprika Sauce.
• PAPRIKA SAUCE:.
• Melt one tablespoon of the butter in a small saucepan and cook the onion until wilted. Sprinkle with the paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.).
• Add the cream and bring to a boil. Add the lemon juice, salt and white pepper to taste and the cognac.
• Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Heat the sauce through but do not bring to a boil.