CHICKEN CUTLET RECIPE HEALTHY RECIPES

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CHICKEN CUTLET SANDWICH RECIPE | ALEX GUARNASCHELLI | FO…



Chicken Cutlet Sandwich Recipe | Alex Guarnaschelli | Fo… image

I love simple dishes like this. The texture of the breaded chicken, the herbs, on a pillowy roll with some crispy lettuce. The secret for this sandwich is to make sure the chicken is pounded really thinly. Better to stack two really thin pieces of chicken than to have one thicker one. Then, it's all about the breading and herbs and the juices from the chicken soaking into the bread.

Provided by Alex Guarnaschelli

Categories     main-dish

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

1 cup canola oil
8 slices prosciutto
16 to 24 fresh sage leaves, stemmed
Kosher salt
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin
1 heaping tablespoon dried oregano
3 eggs, lightly beaten
4 cups plain breadcrumbs
4 large crusty, seeded rolls, split
2 romaine hearts, cut into 1/2-inch rounds
1/4 cup grated Parmesan

Steps:

  • Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.
  • Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
  • Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.
  • Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.
  • Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.

BRUSCHETTA CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Bruschetta Chicken Recipe: How to Make It - Taste of Home image

We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup egg substitute or 2 large eggs, beaten
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

Nutrition Facts : Calories 316 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 563mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 3 lean meat

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