BEST BAKED CHICKEN CUTLETS RECIPES
OLD-FASHIONED CHICKEN CUTLETS RECIPE | ALLRECIPES
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 Lori McFalls Schermerhorn
Categories Meat and Poultry Chicken Breast Pan-Fried
Total Time 1 hours 24 minutes
Prep Time 40 minutes
Cook Time 4 minutes
Yield 4 chicken breasts
Number Of Ingredients 9
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, CarbohydrateContent 75.9 g, CholesterolContent 157.6 mg, FatContent 34.7 g, FiberContent 2.5 g, ProteinContent 28.6 g, SaturatedFatContent 6.6 g, SodiumContent 630.4 mg, SugarContent 27.5 g
OLD-FASHIONED CHICKEN CUTLETS RECIPE | ALLRECIPES
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 Lori McFalls Schermerhorn
Categories Meat and Poultry Chicken Breast Pan-Fried
Total Time 1 hours 24 minutes
Prep Time 40 minutes
Cook Time 4 minutes
Yield 4 chicken breasts
Number Of Ingredients 9
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, CarbohydrateContent 75.9 g, CholesterolContent 157.6 mg, FatContent 34.7 g, FiberContent 2.5 g, ProteinContent 28.6 g, SaturatedFatContent 6.6 g, SodiumContent 630.4 mg, SugarContent 27.5 g
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