Chicken Louisa Cutlets Recipes

CHICKEN LOUISA (CUTLETS)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides.
• Brown chicken on both sides in 2 batches, about 3 minutes per batch.
• Transfer chicken to a plate and keep warm.
• Add shallots to skillet and cook, stirring, until tender, about 1 minute.
• Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.
• Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes.
• Season with salt and pepper.
• Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.

CHICKEN LOUISA

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.
• Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
• Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
• Serve immediately.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

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.

AIR-FRYER CHICKEN CUTLET

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.

LOUISIANA RUB WINGSTOP RECIPE

Steps:

• Preheat oven to 450ºF |230ºC. Line a large baking tray with parchment paper or aluminium foil. Place a baking rack on the tray. Keep aside.
• In a large bowl add chicken wings, salt, onion powder, garlic powder, red chili, black pepper, creole seasoning and oil. Mix together to coat evenly.
• Place the seasoned chicken wings on the baking rack, leaving space between the wings.
• Bake for 35 minutes in the preheated oven to 450ºF |230ºC. Remove from the oven; flip them over and bake further for 10 minutes or until crispy. Transfer to a serving dish.
• In a medium bowl combine all the ingredients for the rub: smoked paprika, dried oregano, cayenne pepper, cumin powder, brown sugar,onion powder, garlic powder, black pepper and salt.
• Add the dry rub to the baked wings and mix to evenly coat the wings.
• Serve immediately and enjoy!