Chicken Cutlets With Spicy Garlic Kale Recipes

SPICY GARLIC LIME CHICKEN

Steps:

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

SPICY GARLIC CHICKEN BREAST CUTLETS

Steps:

• In a medium bowl combine the buttermilk with hot pepper sauce and chopped garlic; add in the pounded chicken breasts and turn to coat with the buttermilk mixture.
• Cover and refrigerate for 6-24 hours, turning the chicken a few times during chilling.
• In a shallow dish combine all the coating ingredients.
• Remove the breasts from the buttermilk allowing any excess to drip off do not wash off the buttermilk or remove and small garlic pieces that are stuck to the chicken.
• Coat the chicken in the breadcrumb mixture pressing down firmly with hands to adhear the breadcrumb mixture to the chicken (I suggest to bread all the the breasts then place on a flat sheet before frying).
• Heat oil in the skillet over medium heat (using enough oil to to about 1/2 inch or more up the skillet.
• Cook the chicken breasts about 6-7 minutes on each side or until cooked through.

CHICKEN CUTLETS WITH SPICY WHITE BEANS & KALE

Steps:

• Pound chicken breast halves, one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick.
• Stir together the 2 tablespoons flour, salt, and pepper in a shallow container.
• Heat a large saute' pan over high heat.
• Dredge chicken in flour mixture, shaking and removing any excess.
• Saute' chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side.
• transfer chicken to a warm plate, cover with foil to keep warm until ready to serve.
• In the same pan used to cook the chicken, saute' onion in the remaining 2 Tbsp oil over medium heat until translucent, 3-5 minutes.
• Stir in the 2 teaspoons flour and rosemary; cook 1 minute, stirring constantly.
• Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.
• Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.
• Remove pan from heat; stir in parsley.
• Season cannellini and kale with salt and pepper; serve with chicken cutlet.

LIZZIE'S CHICKEN CUTLETS

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Cut each chicken breast in half lengthwise, so you have thinner chicken cutlets. Cover the chicken breasts with plastic wrap and gently pound out to an even thickness, about 1/4 inch.
• To a mixing bowl, add the flour, garlic powder, 2 teaspoons paprika and 1 teaspoon curry powder. Season with salt and pepper and whisk to combine well. To another mixing bowl, add the breadcrumbs, remaining 2 teaspoons paprika and remaining teaspoon curry powder. Season with salt and pepper and whisk to combine well. Whisk together the eggs and mustard in another mixing bowl.
• Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between. When the pan is hot, add enough olive oil so that it's 1/2-inch deep. Bring the oil to 350 degrees F, then add half the chicken, leaving plenty of space in between. Cook the chicken until golden brown, then flip and brown on the other side, 3 to 4 minutes per side. Remove the chicken to a cooling rack set over a baking sheet to drain off any extra oil. Repeat with the remaining chicken, adding additional olive oil to the pan, if needed. Serve and enjoy!

CRISPY GARLIC CHICKEN CUTLETS

Steps:

• Adjust oven rack to middle position and heat to 200º. Combine 3 Tblsp of the oil, minced garlic, and cutlets in a zip lock bag and refrigerate while preparing the remaining ingredients. Pulse the bread in a food processor until coarsely ground. Bake the breadcrumbs on a baking sheet until dry, about 20 minutes.
• Spread the flour in a shallow dish. In another shallow dish, whisk the egg whites until foamy. Combine the breadcrumbs, garlic powder, and cornstarch in a third shallow dish. Remove the cutlets from the bag and season with salt & pepper. One at a time, coat the cutlets lightly with flour, dip in the egg whites, and dredge in the crumbs, pressing to adhere. Place the cutlets on a wire rack set over a baking sheet and.
• let dry 5 minutes.
• Heat 1/2 cup of the oil and 3 of the smashed garlic cloves in a large nonstick skillet over medium heat until the garlic is lightly browned,
• about 4 minutes. Discard the garlic and fry 3 of the cutlets until crisp and deep golden, about 2 minutes per side. Transfer to a paper towel-.
• lined plate and place in the warm oven. Discard the oil, wipe out the skillet and repeat with remaining oil, garlic and cutlets. Serve.