Hicken Cutlets With Herb Butter Recipes

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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.

CHICKEN CUTLETS WITH HERB BUTTER



Chicken Cutlets With Herb Butter image

Our family only eats red meat on occasion, so I cook a lot of Chicken. In order to keep everyone from getting sick of it, I look for all kinds of different recipes. I cannot remember where I found this one, but it is one of my favorites. Its also my kids favorite dish! The recipe calls for fresh parsley, mint, or a combination of both. I have only made it using the parsley alone, but, I am sure it good either way. I serve the chicken over white rice, so its Good & Healthy!

Provided by Chef Amy Gnaster

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup all-purpose flour
8 thin chicken cutlets
1 dash coarse salt
1 dash ground pepper
2 tablespoons olive oil
3/4 cup dry white wine
2 tablespoons butter, cold and cut into pieces
3 tablespoons fresh parsley or 3 tablespoons mint, finely chopped

Steps:

  • Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
  • Heat OIL in skillet over med-high heat.
  • Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
  • Transfer cooked CHICKEN to plate, and tent with foil.
  • Add WINE to accumulated juices in skillet, bring to a boil.
  • Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
  • Add chicken, turn to coat.
  • Reduce heat to low, swirl in BUTTER and choice of HERBS.
  • Season with SALT & PEPPER, serve, and ENJOY!

CHICKEN CUTLETS WITH HERBS



Chicken Cutlets with Herbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 loaf baguette bread - day old is fine
4 pieces chicken breast halves
Salt and freshly ground black pepper
All-purpose flour, for dredging
1 large egg
Several sprigs fresh thyme, leaves finely chopped
2 to 3 sprigs fresh rosemary, leaves finely chopped
A handful fresh chives, finely chopped
1 1/2 teaspoons poultry seasoning
Olive oil, for sauteing cutlets

Steps:

  • Heat the oven to 400 degrees F.
  • Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
  • While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
  • Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
  • Heat a thin layer of olive oil in a large skillet over medium-high heat.
  • Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH



Mustard Herb Chicken Cutlets and Garlic Spinach image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Four 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry white wine
2 heaping tablespoons grainy mustard
1 cup low-sodium chicken broth
1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish
Garlic Spinach, recipe follows
2 tablespoons olive oil
2 garlic cloves, minced
Two 10-ounce packages baby spinach leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon

Steps:

  • Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
  • Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
  • Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
  • Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
  • Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
  • Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

CHICKEN CUTLETS WITH HERB BUTTER



Chicken Cutlets with Herb Butter image

Categories     Sauce     Chicken     Side     Boil     Butter

Yield serves 4

Number Of Ingredients 7

1/4 cup all-purpose flour
8 thin chicken cutlets (1 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons olive oil
3/4 cup dry white wine
2 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons finely chopped fresh flat-leaf parsley or mint (or a combination)

Steps:

  • Place flour in a shallow dish. Pat dry chicken, then season with salt and pepper and dredge in flour to coat. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer each batch of chicken to a plate and tent loosely with foil to keep warm.
  • Add wine and accumulated juices from chicken to skillet and bring to a boil. Cook until liquid has reduced by half, about 4 minutes. Return chicken to skillet and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper. Serve immediately.
  • nutrition information
  • (Per Serving)
  • Calories: 362
  • Fat: 14.6g (5.1g Saturated Fat)
  • Protein: 40.3g
  • Carbohydrates: 7g
  • Fiber: 0.3g

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.)

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