Mango Chicken Cutlets Recipes

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THE BEST CHICKEN CUTLETS



The Best Chicken Cutlets image

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (about 2 pounds)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes, optional
3 large eggs
2 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
1/2 cup olive oil
Lemon wedges, for serving, optional

Steps:

  • Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
  • Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
  • Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
  • Beat the eggs with 1 tablespoon water in a second shallow dish.
  • Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
  • Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
  • Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
  • Serve with lemon wedges, if desired.

MANGO CHICKEN CUTLETS



Mango Chicken Cutlets image

Its summertime in Florida (no pun intended) and the mango trees are full of juicy, ripe fruit. I tried many mango chicken recipes, but there were too many unnecessary ingredients or other fruit mixed with the mango. This is simple recipe where the juicy mango is the star. Enjoy!

Provided by Lori Ann

Categories     Chicken

Time 1h15m

Number Of Ingredients 10

1-2 lb chicken cutlets
onion powder
garlic powder
salt and pepper
1 tsp kitchen bouquet browning sauce
2 Tbsp low sodium soy sauce
2-3 ripe mangos chunks
1 medium onion, chopped
1/2 c water
paprika (optional)

Steps:

  • 1. Spray a large baking pan with pam and set aside. Season chicken cutlets on both sides with salt, pepper, onion powder and garlic powders. Lightly pound cutlets with a mallet to tenderize and pound in the seasonings.
  • 2. Mix the Kitchen Bouquet and soy sauce together in a small bowl.
  • 3. Heat a small amount of olive oil in a large skillet. Add chicken cutlets to the hot skillet and brush both sides with the kitchen bouquet and soy sauce mixture. Brown cutlets well on both sides, but do not cook through. You may have to do this in small batches so you don't crowd the chicken so they can brown well. As they are browned, place them in a single layer in the prepared baking pan. Pour any liquid from the skillet onto the chicken. Pour any left over browning/soy mixture over the chicken as well.
  • 4. Cut the mangos into chunks and place in a mixing bowl. If the mangos are really juicy squeeze the excess juice from the skins and pit into the bowl as well. Chop the onion. Add chopped onion to the mangos and mix well.
  • 5. Spread the mango/onion mixture over the browned chicken and spread evenly. Add the 1/2 cup of water to the pan. Don't pour it over the mangos, just add it to the sides. Sprinkle with Paprika if using. The paprika gives it a nice color. Bake in a 350 degree oven uncovered for 40-45 minutes. Remove from oven and serve over rice or noodles.

CHICKEN WITH MANGO AND GINGER



Chicken with Mango and Ginger image

Boost the flavor of lean chicken cutlets with cilantro, ginger, jalapeno, and lime.

Provided by Martha Stewart

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

Time 35m

Number Of Ingredients 8

1 large mango, peeled, pitted, and cut into 1/4-inch wedges
8 chicken cutlets (about 1 3/4 pounds total)
1 piece fresh ginger (1 inch), peeled and cut into matchsticks
1/3 cup fresh cilantro leaves
1 medium jalapeno, thinly sliced
Coarse salt and ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Lime wedges, for serving

Steps:

  • Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
  • Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Nutrition Facts : Calories 297 g, Fat 12 g, Fiber 1 g, Protein 37 g

CHICKEN CUTLETS WITH ORANGE AND ARUGULA



Chicken Cutlets with Orange and Arugula image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups bread crumbs
1/2 cup grated Parmigiano-Reggiano
A little fresh grated nutmeg
A handful flat-leaf parsley, finely chopped
1 orange, zested
1 cup all-purpose flour
3 eggs, beaten
4 small boneless, skinless chicken breasts, about 6 ounces each
Salt and freshly ground black pepper
Olive oil or vegetable oil, for frying
2 seedless oranges
2 yellow or orange tomatoes, seeded and diced
1 sprig fresh oregano, leaves finely chopped, optional
1/2 small red onion or 2 to 3 scallions, chopped
2 tablespoons extra-virgin olive oil
4 cups baby arugula leaves

Steps:

  • Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
  • Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
  • Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
  • While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
  • Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.

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