Uncle Davids Chicken Cutlets Recipes

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20 BEST CHICKEN CUTLET FOODS



20 Best Chicken Cutlet Foods image

Have dinner ready in just 30 minutes with these easy chicken cutlet recipes. They're crispy, golden, and more versatile than you think.

Provided by insanelygood

Categories     Chicken     Recipe Roundup

Number Of Ingredients 20

Havarti-Stuffed Chicken with Mustard Cream Sauce
Lemon Butter Chicken Cutlets
Chicken Piccata
Creamy Spinach Chicken
Crispy Breaded Chicken Cutlets
Cajun Chicken
Chicken Francese
Chicken Marsala
Creamy Bacon Chicken
Chicken Parmesan
Chicken Katsu
Balsamic Marinated Chicken Breasts
Pesto Chicken Recipe with Vegetables
Chicken Bruschetta
Honey Mustard Chicken Cutlets with Arugula Salad
Parmesan-Crusted Chicken with Mustard Cream Sauce
Chicken Cutlets with Grape-Shallot Sauce
French Fried Onion Chicken
Chicken Cordon Bleu Bake
Easy Chicken Mozzarella

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

UNCLE BILL'S CHICKEN CUTLETS MELANAISE



Uncle Bill's Chicken Cutlets Melanaise image

The cutlets cook so quickly, crunchy on the outside and yet nice and moist on the inside. You may also use pork tenderloin cut into 1/2 inch thickness, then pounded to 1/4 inch thickness.

Provided by William Uncle Bill

Categories     Chicken Breast

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1 cup fine dry breadcrumbs or 1 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1/16 teaspoon freshly grated nutmeg
2 large eggs, beaten
1 tablespoon cold water
4 tablespoons extra virgin olive oil
2 tablespoons butter

Steps:

  • Rinse chicken breast under cold water and then pat dry with paper towels.
  • Place the chicken breasts in a plastic zip-lok that has been sprayed with a vegetable oil. This helps the the chicken slide while pounding. Using the bottom of a small frying pan, a meat hammer or a rolling pin; pound the chicken breasts carefully until they are about 1/4 inch in thickness.
  • In a shallow dish, add flour, seasoning salt and pepper, mix well.
  • In another shallow dish, add bread crumbs, Padano cheese and grated nutmeg; mix well.
  • In a mixing bowl, add eggs and water and whisk until fluffy.
  • Dip each cutlet in the egg mixture.
  • Then dredge in the flour mixture, coating all areas well.
  • Dip the flour coated cutlet again into the egg mixture; coating well.
  • Now dip the cutlets into the bread crumb mixture; coating well and pressing the crumbs lightly into the cutlets.
  • In a large frying pan, heat the oil and butter on medium-high heat.
  • Fry cutlets for about 1 to 1 1/2 minutes, then turn steaks over and fry for another 1 minute or until cutlets have no pink showing when making a small knife cut in the center to check for doneness.
  • Because the cutlets are thin, they fry very quickly, do not burn.

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.

OLD-FASHIONED CHICKEN CUTLETS



Old-Fashioned Chicken Cutlets image

Old-fashioned breaded chicken cutlets! This traditional recipe for chicken cutlets is a labor of love, but they are well worth the effort. Great served with mashed potatoes and a veggie; also terrific on focaccia bread with mayo, lettuce, tomato, and onion. However you serve it, it will not disappoint!

Provided by Los

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h24m

Yield 4

Number Of Ingredients 9

4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
½ cup salt
½ cup white sugar
8 slices crustless bread, torn into large pieces
¼ cup dried parsley
¾ cup all-purpose flour
2 large eggs
¾ cup olive oil, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
  • Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
  • Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
  • Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
  • Place flour in a shallow dish.
  • Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
  • Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
  • Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.

Nutrition Facts : Calories 731.2 calories, Carbohydrate 75.9 g, Cholesterol 157.6 mg, Fat 34.7 g, Fiber 2.5 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 630.4 mg, Sugar 27.5 g

UNCLE DAVID'S CHICKEN CUTLETS



Uncle David's Chicken Cutlets image

I always enjoyed this chicken cutlet dish--all I had to do was ask for the recipe, and the secrets were revealed!

Provided by GourmetChris

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

2 eggs, beaten
3/4 cup breadcrumbs
6 ounces chicken cutlets
1 -2 tablespoon olive oil

Steps:

  • Spread oil in skillet and heat. The oil must be hot.
  • Lay out the chicken cutlets on wax paper.
  • Dip each one in egg, then coat both sides with breadcrumbs.
  • When oil is hot, drop cutlets in skillet.
  • Cook until brown on both sides. To check for "done-ness," cut open the chicken to make sure that the meat inside is cooked.
  • Enjoy!

Nutrition Facts : Calories 386.7, Fat 14.9, SaturatedFat 3.2, Cholesterol 260.8, Sodium 421.9, Carbohydrate 29.5, Fiber 1.8, Sugar 2.9, Protein 31.3

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