Unfried Chicken Cutlets Recipe 455

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INCREDIBLE UNBREADED CHICKEN CUTLETS



Incredible Unbreaded Chicken Cutlets image

For anyone into low carb or who wants a change from the usual bread crumb chicken routine. This chicken is so delious, you won't even want any sauuce. I've also used this on fish. I got this from a low carb website. I think it's a Suzanne Somers recipie.

Provided by Suzy Mags

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup dehydrated onion
1/2 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon dried coriander
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried paprika
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 crushed bay leaf
1/4 teaspoon ground sage
1 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
4 chicken breasts, pounded thin
1 egg

Steps:

  • Put dehydrated onion into a food processor and process for about a minute.
  • Add the rest of the dry ingredients except for the cheese and process for 30 seconds.
  • Add the cheese and pulse to blend.
  • Coat chicken with egg and then dip into the mixture.
  • Fry in olive oil.
  • You can also double the dry ingredients and store left over in an airtight container for 10 days.

Nutrition Facts : Calories 458.7, Fat 22.7, SaturatedFat 9, Cholesterol 169.9, Sodium 824.5, Carbohydrate 18.4, Fiber 2.1, Sugar 7.6, Protein 44.3

UN-FRIED CHICKEN



Un-Fried Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 cup buttermilk
1 tablespoon hot sauce, such as Louisiana Hot Sauce
4 boneless, skinless chicken breasts, cut in half
Kosher salt and black pepper
1 1/2 cups multi-grain panko breadcrumbs
3 tablespoons grated Parmesan
1 lemon, quartered, plus 1 tablespoon lemon zest
1 teaspoon red pepper flakes

Steps:

  • Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture.
  • Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
  • Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts (about 8 ounces each)
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 1/2 cups fresh breadcrumbs
1 cup all-purpose flour
3 large eggs, lightly beaten
3/4 cup vegetable oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
  • Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
  • Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.

MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS



Mom's Super Thin and Crispy Chicken Cutlets image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

3 large eggs
2 cups panko breadcrumbs
1/4 cup chopped fresh parsley, plus whole leaves for garnish
2 tablespoons freshly grated pecorino, plus more for garnish
1 tablespoon granulated garlic
1 teaspoon kosher salt
Two 6- to 8-ounce chicken breasts
2 cups olive oil
4 large or 6 small cloves garlic
1 stick unsalted butter
2 lemons, halved

Steps:

  • Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
  • In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
  • Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
  • Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
  • Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
  • Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
  • Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

UNFRIED CHICKEN CUTLETS RECIPE - (4.5/5)



Unfried Chicken Cutlets Recipe - (4.5/5) image

Provided by hanley89

Number Of Ingredients 10

1 cup buttermilk
1 tbsp Louisiana Hot sauce
4 skinless , boneless chicken breasts
1 1/2 cups Italian Seasoned Panko bread crumbs
3 tbsp grated Parmesan cheese
Table grind black pepper to taste
1/2 to 1 tsp cayenne pepper
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
2 tsp paprika

Steps:

  • 1. In a mixing bowl, mix buttermilk and hot sauce. Submerge the chicken in the buttermilk and soak in the refrigerator for a least one hour but no more than 24 hours] 2. Preheat oven to 400. In a gallon-size plastic bag, combine Panko bread crumbs, Parmesan, black pepper, cayenne, onion and garlic powder and paprika. seal the bag and shake until well-mixed 3.Remove the chicken from buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with bread crumbs. 4.Remove chicken and lay flat on a non stick baking sheet lined with aluminum foil. Refrigerate for 30 minutes, uncovered 5. Bake the chicken for 25-30 minutes or until cooked through 6. serve with brussels sprouts

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