Chicken Cutlet Supreme Recipes

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CHICKEN SUPREME



Chicken Supreme image

Provided by A Family Feast

Categories     entree

Time 1h

Number Of Ingredients 13

4 split chicken breasts (skin-on and bone-in), any size breast is fine
4 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ lemon, cut into four pieces
3 large sprigs fresh thyme, left on the stem
1 cup shallots, sliced
1 tablespoons garlic, chopped
¼ cup vermouth or white wine
2 cups chicken stock
½ cup heavy cream
4 tablespoons cold butter
2 tablespoons fresh parsley, minced

Steps:

  • Bring the chicken to room temperature. Lay out on your cutting board and pat dry.

Nutrition Facts : ServingSize Serving, Calories 562 calories, Sugar 6.3 g, Sodium 551 mg, Fat 37 g, SaturatedFat 14 g, TransFat 0.2 g, Carbohydrate 14.6 g, Fiber 1.6 g, Protein 43.2 g, Cholesterol 175.2 mg

THE BEST CHICKEN CUTLETS



The Best Chicken Cutlets image

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

4 boneless, skinless chicken breasts (about 2 pounds)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes, optional
3 large eggs
2 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
1/2 cup olive oil
Lemon wedges, for serving, optional

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.

CRISPY EVERYTHING CHICKEN CUTLETS



Crispy Everything Chicken Cutlets image

This recipe is so named because everything bagel seasoning is one of the ingredients in the breadcrumb coating for the chicken. The seasoning consists of black and white sesame seeds, dried garlic and onion, sea salt and poppy seeds and adds a distinctive flavor.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

4 chicken cutlets
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup milk
2 large eggs, beaten
1 1/4 cups panko breadcrumbs
3 tablespoons everything bagel seasoning
3 tablespoons salted butter
3 tablespoons olive oil
1/2 cup olive oil
1 tablespoon Dijon mustard
2 teaspoons honey
2 lemons, juiced (about 1/4 cup)
Kosher salt and freshly ground black pepper
4 cups mixed greens
1 cup halved cherry tomatoes
2 lemons, halved or sliced, for garnish

Steps:

  • For the chicken: Heat a large skillet over medium heat.
  • Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
  • Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
  • Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
  • For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
  • For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS



Mom's Super Thin and Crispy Chicken Cutlets image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

3 large eggs
2 cups panko breadcrumbs
1/4 cup chopped fresh parsley, plus whole leaves for garnish
2 tablespoons freshly grated pecorino, plus more for garnish
1 tablespoon granulated garlic
1 teaspoon kosher salt
Two 6- to 8-ounce chicken breasts
2 cups olive oil
4 large or 6 small cloves garlic
1 stick unsalted butter
2 lemons, halved

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.

CHICKEN CUTLET



Chicken Cutlet image

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

1 teaspoon all-purpose flour
Dash each garlic powder, onion powder and pepper
2 tablespoons grated Parmesan cheese
2 tablespoons buttermilk
3 tablespoons seasoned bread crumbs
1 boneless skinless chicken breast half (6 ounces)
2 teaspoons canola oil

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

CHICKEN CUTLET SUPREME



Chicken Cutlet Supreme image

Make and share this Chicken Cutlet Supreme recipe from Food.com.

Provided by luv2luvya1000

Categories     Chicken

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts
2 eggs, well beaten
1/2 cup flour
3/4 cup corn flake crumbs (bought in box or crush your own)
salt
pepper
1/4 teaspoon paprika (optional)
1/4 cup olive oil

Steps:

  • Remove cutlets from package and season with salt, pepper, and paprika.
  • Lightly flour each chicken breast.
  • Dip cutlet into egg mixture and allow excess to fully drip off.
  • Dip into cornflake crumbs.
  • *Can be fried on heated pan with oil or baked on a lightly greased pan at 375 degrees for 35-40 minutes.
  • Either way, delicious.
  • Enjoy!

Nutrition Facts : Calories 558.9, Fat 24.4, SaturatedFat 4.3, Cholesterol 272.7, Sodium 245.6, Carbohydrate 22.2, Fiber 0.7, Sugar 1.1, Protein 59.2

CHICKEN SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

Steps:

  • Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
  • Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
  • Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
  • Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

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