Mexicanchickencutlets Recipes

SPICY BREADED CHICKEN CUTLETS

Steps:

• Start by preparing the chicken. Each chicken breast gets cut in half horizontally and pounded down with a mallet or skillet. Use plastic or parchment paper to surround the cutlets when pounding them down. Ideally you end up with four even thickness chicken cutlets.
• Add the listed spice mixture ingredients to a bowl and combine well. (Keep in mind that there's lots of leeway on the spice mixture so feel free to use what you have.)
• Combine the spice mixture with 2 cups of bread crumbs and 1/2 cup of crumbled Cotija cheese.
• Your cutlet assembly line will have three stops. The first is a plate with 1/2 cup of flour, followed by a bowl with 2 whisked eggs, and then the seasoned breadcrumbs. Dredge each cutlet in the flour, eggs, and breadcrumbs. Be sure to push the breadcrumbs into the chicken to create an even layer.
• Heat up a skillet over medium-high heat. Add a thin layer of oil (you can optionally add a knob of butter). When the pan is hot cook the chicken cutlets for 2-3 minutes per side.
• Let the chicken rest for a few minutes and then serve immediately.

CHICKEN CUTLETS WITH MUSHROOM SAUCE

Steps:

• Mix bread crumbs, garlic, parsley, and black pepper in a dish. Beat eggs in a second dish. You can add a little salt and pepper if you like. Rinse chicken cutlets and pat dry. Dip in egg, then breadcrumbs, be sure to cover the cutlet. Add oil to the frying pan on medium heat. Add cutlets to hot oil and cook until golden brown on both sides. Preheat oven to 350. In a sauce pan mix canned soup, mushrooms and milk. Heat until soup is all liquid, do not boil. Taste for seasoning. Place cutlets in greased pan in a single layer. Pour some of the soup mixture, then add the rest of the cutlets. Finally pour all of the soup mixture on top to cover the cutlets. Cover with foil. Bake for about 20 - 25 minutes.

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

MEXICAN CHICKEN CUTLETS

Steps:

• Pound chicken between wax paper to 1/4 inch thick. In small cup, combine chili powder, salt, cumin, and cayenne. Sprinkle over both sides of chicken.
• In large skillet, heat oil over medium-high heat. Cook chicken 2 to 3 minutes per side, until cooked through; set aside.
• Combine mayonnaise, lime peel, salsa and pepper.
• Serve mayonnaise mixture on the side as a dipping sauce for the cutlets.

LEMON CHICKEN CUTLETS

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.