CHICKEN CUTLET BREADED RECIPES

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BREADED CHICKEN BREASTS RECIPE: HOW TO MAKE IT



Breaded Chicken Breasts Recipe: How to Make It image

A friend and I created this breaded chicken, and it's been a hit with my family ever since. We love the chicken's light lemon flavor and the moist breading. —Karin Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 10

3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter, melted
3 tablespoons lemon juice
2 garlic cloves, minced
6 boneless skinless chicken breast halves
Dash paprika

Steps:

  • In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs., Roll-up chicken jelly-roll style; place seam side down in a greased 11x7-in. baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika. , Bake, uncovered, at 350° for 35 minutes or until juices run clear.

Nutrition Facts : Calories 299 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 694mg sodium, CarbohydrateContent 11g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 28g protein.

CHICKEN CUTLET CAPRESE SALAD (LIGHTLY PAN FRIED) - SKINNYTASTE



Chicken Cutlet Caprese Salad (Lightly Pan Fried) - Skinnytaste image

Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.

Provided by Gina

Categories     Dessert    Lunch    Meal Prep    Salad

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

2 boneless (skinless chicken breasts (16 oz))
2 large eggs or egg whites (beaten)
1/2 cup + 2 TBSP seasoned breadcrumbs* (or gluten free crumbs)
3 tablespoons grated Parmesan cheese
kosher salt and fresh pepper
1 tablespoon butter
1 teaspoon olive oil
1 pint heirloom cherry tomatoes (halved)
8 ounces fresh Bocconcini mozzarella halved
1/4 cup fresh basil leaves
6 cups mixed baby greens
Balsamic Glaze or Simple Balsamic dressing (combine equal parts balsamic and extra virgin olive oil with salt to taste. (extra))

Steps:

  • For the chicken:
  • For the Platter (2 servings picture in photos above):

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 462 kcal, CarbohydrateContent 14.5 g, ProteinContent 45.5 g, FatContent 24 g, SaturatedFatContent 12 g, CholesterolContent 231.5 mg, SodiumContent 755.5 mg, FiberContent 2 g, SugarContent 1.5 g

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Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it’s a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.
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