Chicken Cutlets With Burrata And Melted Baby Tomato Sauce Recipes

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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

NACHO CHICKEN CUTLETS



Nacho Chicken Cutlets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup grape tomatoes, halved (or quartered if large)
1 small heart romaine lettuce, chopped
1/4 small red onion, thinly sliced
1/2 cup fresh cilantro, roughly chopped, plus more for topping
1/4 teaspoon grated lime zest, plus 1 tablespoon lime juice
Kosher salt and freshly ground pepper
8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds)
1 teaspoon chili powder
2 tablespoons extra-virgin olive oil
1 cup grated reduced-fat cheddar cheese (about 4 ounces)
1/4 cup nonfat plain Greek yogurt
2 ounces chili-lime tortilla chips, lightly crushed

Steps:

  • Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.
  • Toss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.
  • Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.
  • Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.

Nutrition Facts : Calories 380, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 111 milligrams, Sodium 539 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 45 grams, Sugar 3 grams

CHICKEN CUTLETS WITH BURRATA AND MELTED BABY TOMATO SAUCE



Chicken Cutlets with Burrata and Melted Baby Tomato Sauce image

Scott Conant tested the recipes in his newest cookbook, Peace, Love, and Pasta, in a way he never has before: in his home kitchen, surrounded by his family. The Chopped judge wrote the entire book during quarantine. "It really represents this transition I've had over time, from cooking all my meals in restaurants to cooking at home for my children," he says. Instead of filling the pages with complicated, chef-y recipes, he decided to share takes on Italian-American classics, like these chicken cutlets with burrata and tomato sauce - a simple twist on chicken parm. "The flavors are so vibrant," Scott says. And because the cutlets are cooked on the stove, not baked, they're faster than classic chicken parm, too!

Provided by Scott Conant

Categories     main-dish

Time 1h30m

Yield 4 servings, plus 3 1/2 cups of melted baby tomato sauce

Number Of Ingredients 20

2 cups all-purpose flour
Kosher salt
2 large eggs
4 cups panko
1/4 cup fresh oregano leaves
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon crushed red pepper
4 boneless chicken thighs or breasts, pounded 1/8 to 1/4 inch thick with a meat mallet
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
4 to 5 sprigs thyme
1 recipe Melted Baby Tomato Sauce (recipe follows)
1 cup burrata, at room temperature
2 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic
1/2 tablespoon chopped fresh oregano
1/2 teaspoon crushed red pepper
4 cups mixed cherry tomatoes, cut in half
Kosher salt
1 tablespoon chopped fresh basil leaves

Steps:

  • In a shallow bowl, combine the flour and a pinch of salt. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt. In a third shallow bowl, combine the panko, oregano, grated Parmigiano-Reggiano, red pepper flakes and a pinch of salt. Lightly sprinkle salt over the chicken thighs, then dredge 1 seasoned chicken thigh in the flour, making sure to coat both sides evenly. Shake off the excess flour, then dip the thigh into the seasoned egg wash, making sure to coat both sides evenly. Let the excess egg mixture drip off, then dip the thigh into the panko mixture, pressing down to coat the chicken thoroughly with the breadcrumb mixture on both sides. Set aside and repeat with the rest of the chicken.
  • Heat the oil in a large sauté pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary. Cook until the breading is golden brown on the bottom, 7 to 9 minutes, then flip and add the butter and thyme to the pan. Cook the second side of the cutlets until golden brown, basting with the browning butter, 3 to 4 minutes. Remove the cutlets to a paper towel-lined plate and lightly sprinkle salt over each one. Repeat until all the cutlets have been fried.
  • Divide the cutlets among four dinner plates. Spoon melted baby tomato sauce over the top, then add a few spoonfuls of burrata on top of the tomatoes. Season with additional salt to taste and serve immediately.
  • In a sauté pan, heat the oil slightly over low heat. Add the garlic slices, oregano and red pepper flakes and sauté for 30 seconds. Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium high, season with a pinch of salt and continue to sauté as the tomatoes release their juices. Once the juices and the pectin from the tomatoes have combined with the oil and have started to form a nice sauce (about 8 to 10 minutes), stir in the basil. Remove from the heat and adjust the seasoning with salt. Serve immediately, or store in an airtight container in the refrigerator for 4 to 5 days until ready to use.

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