Lemon Chicken Cutlets With Kyle Maclachlan Recipes

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LEMON-CHICKEN CUTLETS WITH KYLE MACLACHLAN



Lemon-Chicken Cutlets with Kyle MacLachlan image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Serves 4

Number Of Ingredients 9

4 boneless, skinless breast halves, butterflied
1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons capers, rinsed
Fried Capers
Juice of 1 lemon

Steps:

  • Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
  • Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off excess fat.
  • Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.

LEMON-SAGE CHICKEN CUTLETS



Lemon-Sage Chicken Cutlets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter
Warm Farro Salad, recipe follows, or other grains, for serving (optional)

Steps:

  • Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
  • Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
  • Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
  • Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
  • Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
  • Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

GRILLED CHICKEN CUTLETS WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD



Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h1m

Yield 4 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
1 small shallot, chopped
1/2 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, 8 ounces each
Kosher salt
6 ounces baby arugula
1 1/2 cups red and yellow pear or cherry tomatoes
1 small red onion, halved and thinly sliced, optional
2 tablespoons red wine vinegar
Thinly shaved Parmigiano-Reggiano

Steps:

  • Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
  • Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  • Heat your grill to high.
  • Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
  • While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
  • Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.

LEMON CHICKEN CUTLETS



Lemon Chicken Cutlets image

Make and share this Lemon Chicken Cutlets recipe from Food.com.

Provided by kimbearly

Categories     Lunch/Snacks

Time 13m

Yield 8 serving(s)

Number Of Ingredients 12

6 chicken breast halves, skinless and boneless
salt
freshly ground pepper
garlic powder
all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
lemon slice (optional)

Steps:

  • Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
  • Season cutlets with salt, pepper and garlic powder.
  • Dredge in flour, shaking off excess.
  • In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
  • Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
  • Remove from pan; keep warm.
  • Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
  • Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
  • Heat to boiling and cook until thickened, about 2-3 minutes .
  • Remove from heat and stir in lemon juice and parsley.
  • Season with additional salt and pepper, as desired.
  • Serve lemon sauce with cutlets.
  • Garnish with lemon slices, if desired.

Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9

LEMON CHICKEN CUTLETS



Lemon Chicken Cutlets image

Categories     Chicken     Citrus     Poultry     Sauté     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Lemon     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 2 servings; can be doubled

Number Of Ingredients 6

1/3 cup unseasoned dry breadcrumbs
2 teaspoons minced fresh thyme or 1 1/2 teaspoons dried
1 1/2 teaspoons minced lemon peel
2 skinless boneless chicken breast halves
2 tablespoons olive oil
Lemon wedges

Steps:

  • Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
  • Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.

BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE



Breaded Chicken Cutlets With Lemon Basil Sauce image

This is best served with mashed potatoes, and corn because the sauce is delicious on all 3!Its important if you have the regular boneless chicken breast, to slice it into cutlets. You might want to double the sauce recipe if you like a lot sauce over your meal

Provided by 1Roze4me

Categories     Chicken

Time 20m

Yield 5 serving(s)

Number Of Ingredients 9

1 lb chicken cutlet
1 1/2 cups Italian breadcrumbs
1/4 cup lemon juice, bottled
2 large eggs
1/2 cup milk
1 tablespoon basil
4 tablespoons butter
1/4 teaspoon salt
2 tablespoons complete seasoning

Steps:

  • Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
  • Season cutlets with complete seasoning on both sides.
  • Set aside.
  • Mix eggs and milk and put breading in separate plate.
  • Put cutlets into milk mixture and bread them so they are fully coated.
  • Heat up canola oil or you can use butter in a skillet on medium heat.
  • Put cutlets in the skillet and let them start cooking.
  • In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
  • When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
  • Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
  • You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.

Nutrition Facts : Calories 369.9, Fat 16.4, SaturatedFat 8, Cholesterol 160.7, Sodium 976.5, Carbohydrate 26.8, Fiber 1.8, Sugar 2.5, Protein 27.8

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