Chicken Cutlets Tampa Recipes

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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 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 .

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

PARMESAN CHICKEN CUTLETS



Parmesan Chicken Cutlets image

Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Kid-Friendly     Quick & Easy     Dinner     Parmesan     Breadcrumbs     Bon Appétit     Sugar Conscious     Cheese Week     Small Plates

Yield Serves 4

Number Of Ingredients 9

3/4 cup all-purpose flour
2 large eggs
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup grated Parmesan
1 tablespoon mustard powder
Kosher salt, freshly ground pepper
4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
8 tablespoons olive oil, divided
1 lemon, halved

Steps:

  • Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  • Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
  • Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

CHICKEN CUTLETS



Chicken Cutlets image

A quick inexpensive dinner, very good served with garlic mashed potatoes, sauteed mushrooms, pickled beets and glazed carrots.

Provided by Derf2440

Categories     Lunch/Snacks

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices good quality white bread, crusts removed
1/4 cup half-and-half cream (or milk)
1 lb ground chicken
1 egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
5 tablespoons butter, 3 of them at room temperaure
1 cup dry breadcrumbs
2 tablespoons cooking oil

Steps:

  • Break the bread into pieces, in a large bowl, soak the bread in the half and half until the liquid is absorbed, about 2 minutes.
  • Mix the chicken, egg, salt, pepper, dill and the 3 tablespooons room temperature butter.
  • Put in the freezer for about 10 minutes to firm up.
  • Remove the chicken mixture from the freezer, it will still be soft.
  • Form the mixture in to four oval cutlets and coat them with the bread crumbs.
  • In a large non stick frying pan, heat the remaining butter and the oil over moderate heat, cook the cutlets until golden brown and just done, 4 or 5 minutes per side.

Nutrition Facts : Calories 527.6, Fat 35.2, SaturatedFat 14.5, Cholesterol 187.8, Sodium 771.2, Carbohydrate 26.7, Fiber 1.6, Sugar 2.3, Protein 26.5

CHICKEN CUTLETS IN CREAMY SAUCE



Chicken Cutlets in Creamy Sauce image

Thin chicken cutlets in delicious pan sauce. Less than 30 minutes to a scrumptious chicken dinner.

Provided by CraftBeering

Categories     Cooking with Beer

Time 30m

Number Of Ingredients 11

8 thin chicken cutlets*
1 cup flour**
salt (pinch) and pepper (pinch) to season flour + more to season sauce
3 tbsp butter, divided
3 tbsp olive oil
3 shallots, diced (sub with red onion)
2 cloves garlic, minced
1 tsp thyme
1/4 cup pilsner or white wine to deglaze pan (or use chicken stock)
1 1/2 cup chicken stock
1 cup heavy cream

Steps:

  • In a shallow bowl or plate mix flour, pinch of salt and pepper. Dredge the chicken cutlets and shake off excess.
  • In a large cast iron or stainless steel skillet over medium high heat melt 1 tbsp butter + 1 tbsp olive oil and sear four of the cutlets until golden brown on each side. Remove from pan, add butter and olive oil and repeat for the next four cutlets.
  • Bring the heat down to medium, place last 1 tbsp or butter and olive oil in pan and saute (about 3 mins) the shallots, garlic, thyme and season with salt and pepper to taste.
  • Deglaze the pan with a bit of beer/wine/stock and scrape off brown bits. Add chicken stock, bring to simmer and let reduce by half.
  • Add the cream, stir, add all the chicken cutlets and simmer for about 8 minutes until sauce thickens and cutlets are fully cooked. Serve family style with pasta, mashed potatoes, rice or roasted veggies.

Nutrition Facts : Calories 732 calories, Carbohydrate 10.7 grams carbohydrates, Cholesterol 301 milligrams cholesterol, Fiber 0.3 grams fiber, Protein 106.2 grams protein, SaturatedFat 8.5 grams saturated fat, Sodium 640 grams sodium, Sugar 0.5 grams sugar

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.

AIR-FRYER CHICKEN CUTLET



Air-Fryer Chicken Cutlet image

If you're looking for a quick and easy lunch or dinner, these air-fryer chicken cutlets are just the thing. I love the Parmesan cheese in the coating combined with the chicken. -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)
Cooking spray

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., Preheat air fryer to 400°. Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. Place chicken on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and no longer pink, 8-10 minutes, turning once.

Nutrition Facts : Calories 333 calories, Fat 8g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 628mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein. Diabetic Exchanges

SIMPLE FRIED CHICKEN BREAST CUTLETS



Simple Fried Chicken Breast Cutlets image

These fried chicken breast cutlets are coated with seasoned flour and fried to perfection. The fried chicken breast cutlets are quick and easy.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 9

1 large egg
3/4 cup milk
1 to 2 tablespoons hot sauce (such as Frank's Red Hot, Texas Pete, or Tabasco)
1 cup all-purpose flour
1 teaspoon Cajun seasoning (or a similar blend, preferably salt-free)
1 teaspoon salt (or 1/2 teaspoon if the seasoning contains salt)
1 teaspoon ground black pepper
Vegetable oil (or canola or peanut oil, for frying)
2 to 4 chicken breasts (boneless and skinless, 2 sliced in half longways or 4 small chicken breast halves slightly flattened)

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk the egg, milk, and hot sauce together.
  • In a wide, shallow bowl, combine the flour, Cajun seasoning, salt, and pepper.
  • In a large, heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas Mark 4. Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches.
  • When the oil is hot , dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Adjust the heat as needed if the oil gets too cold or hot. Repeat with the remaining pieces.
  • Fry the chicken for about 3 to 5 minutes on each side, until browned and cooked through.
  • Drain the chicken on layers of paper towels or brown paper bags. Once the oil returns to temperature, repeat with the remaining cutlets.
  • Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer. Enjoy.

Nutrition Facts : Calories 515 kcal, Carbohydrate 27 g, Cholesterol 152 mg, Fiber 1 g, Protein 44 g, SaturatedFat 4 g, Sodium 480 mg, Sugar 3 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g

CRISPY HERB-CRUSTED CHICKEN CUTLETS



Crispy Herb-Crusted Chicken Cutlets image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
1 large egg, whisked
1 cup panko breadcrumbs
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 chicken cutlets
3 tablespoons salted butter
3 tablespoons vegetable oil
Flaky sea salt, for sprinkling

Steps:

  • Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
  • Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
  • Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time!

Provided by Holly Nilsson

Categories     Chicken     Main Course

Time 34m

Number Of Ingredients 7

2 large chicken breasts
1 ¼ cups panko bread crumbs
¼ cup parmesan cheese (grated)
1 teaspoon garlic powder
1 egg
salt & pepper to taste
⅓ cup vegetable oil

Steps:

  • Freeze chicken breasts about 20 minutes or so.
  • Cut chicken breasts in half horizontally and pound to ¼" thickness.
  • Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
  • Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
  • Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

Nutrition Facts : Calories 402 kcal, Carbohydrate 14 g, Protein 30 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 117 mg, Sodium 385 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN CUTLETS WITH MUSTARD-HERB SAUCE



Chicken Cutlets With Mustard-Herb Sauce image

A simple chicken dinner gets an easy upgrade with this chicken cutlet recipe. The easy pan sauce makes everything better.

Categories     weeknight meals     dinner     main dish     poultry

Time 40m

Yield 4-6 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts (about 2 pounds)
Kosher salt and black pepper, to taste
4 tbsp. salted butter
2 tbsp. olive oil
3 garlic cloves, minced
1 c. white wine or brandy
2 heaping tablespoons grainy mustard
1 c. chicken broth, or more as needed
1/3 c. chopped mixed herbs (such as dill, parsley, or chives), plus more for garnish
Buttered egg noodles, for serving

Steps:

  • Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
  • Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
  • Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 minute.
  • Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
  • Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.

CHICKEN CUTLETS TAMPA



CHICKEN CUTLETS TAMPA image

Categories     Chicken     Poach     Casserole/Gratin     Fall

Yield 6 people

Number Of Ingredients 10

1 ½ cups couscous
1 ½ cup chicken broth
2 TBSP Butter
1 TBSP Oil
4 Boneless skinned chicken breast halfs. (about 1 ¼ lbs.) Flatten slightly.
1 bunch of green onions, trimmed. Green and white parts sliced separately
¾ cup orange juice
½ cup heavy cream
¼ TSP salt
1 orange, thinly sliced

Steps:

  • 1. Cook couscous using chicken broth and 1 TBS of butter following package directions 2. Melt remaining TBLSP butter and oil together in large skillet over medium high heat. Sauté chicken turning once, until golden and firm to the touch (5-6 minutes). Remove chicken to plate and cover to keep warm. 3. Add white part of green onions, orange juice, cream, salt to skillet. Boil over high heat, scraping up any brown bits from bottom of pan for 2 minutes to reduce sauce. Add orange slices (only to warm) and remove from heat. Remove oranges from sauce. 4. Stir in green part of onion into cooked couscous. Spoon onto serving plate. Arrange chicken with orange slices on couscous. Spoon orange sauce over chicken.

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