DREDGE IN COOKING RECIPES

Name: Chicken Piccata
Total time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 boneless, skinless chicken breastsu00A0(about 1½ pounds), halved horizontally (see tip); Kosher salt and black pepper; All-purpose flour, for dredging; 6 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil, plus more as needed; 1 shallot, peeled and slicedu00A0lengthwise; 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons); 3/4 cup chicken stock; 4 teaspoons drained capers; Coarsely choppedu00A0freshu00A0parsley, for garnish (optional)

CHICKEN PICCATA RECIPE - NYT COOKING

Chicken Piccata Recipe - NYT Cooking image

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)

Steps:

Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Nutrition Facts : @context http//schema.org, Calories 489, UnsaturatedFatContent 16 grams, CarbohydrateContent 8 grams, FatContent 33 grams, FiberContent 1 gram, ProteinContent 41 grams, SaturatedFatContent 13 grams, SodiumContent 655 milligrams, SugarContent 2 grams, TransFatContent 1 gram

CHICKEN KATSU RECIPE - NYT COOKING

Chicken Katsu Recipe - NYT Cooking image

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.

Provided by Kay Chun

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 tablespoons ketchup
6 tablespoons Worcestershire sauce
4 teaspoons unsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon ground cloves
Vegetable oil, as needed for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
Tonkatsu sauce, steamed rice and lemon wedges, for serving

Steps:

Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

More about "dredge in cooking recipes"

BAKED APPLE CIDER DOUGHNUTS RECIPE - NYT COOKING

This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Cuisine american
Calories 333 per serving

While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

See details

PAN-ROASTED CHICKEN THIGHS - THE PIONEER WOMAN

Chicken thighs are my life. Absolutely, positively my life.
From thepioneerwoman.com
Reviews 3
Total Time 45 minutes
Category main dish, poultry

Preheat the oven to 350 degrees. Heat the olive oil in an ovenproof skillet over medium heat. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup. Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

See details

CHICKEN WITH MUSHROOMS AND WINE RECIPE - NYT COOKING

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and “healthier.” But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn’t that simple: unless you’re looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish — and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more — but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 255 per serving

Garnish with chopped parsley.

See details

RECIPES & COOKING INSTRUCTIONS | TEXAS QUAIL FARMS

Season the quail with salt and pepper, then dredge in the flour, shaking off excess. Refrigerate the quail for about 1 hour. Melt the butter and honey together in a large bowl and add hot sauce to taste. Heat the oil to 375 degrees in a deep fryer or large pot and fry the quail …
From texquail.com

See details

BLIZZARD GUIDES - WARCRAFT, STARCRAFT, AND DIABLO GUIDES

Cooking Guide 300 to 375. Horde. First you need to learn Master Cooking, so go see Baxter in the tavern in Thrallmar and buy the Master Cooking Manual. 300 to 325 Buy the recipe for Ravager Dogs …
From blizzardguides.com

See details

25 BEST DESSERT RECIPES | COOKING LIGHT

In honor of our 25th anniversary, we compiled a collection of our editors' and readers' favorite dessert recipes from the past 25 years. Based on that research, these 25 Cooking Light dessert recipes …
From cookinglight.com

See details

50 PANINI : RECIPES AND COOKING : FOOD NETWORK | RECIPES ...

Dredge the sandwich in flour, then dip both sides in the egg mixture. ... Find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe …
From foodnetwork.com

See details

HOW TO DREDGE IN FLOUR (AND WHY IT’S ... - FOOD ABOVE GOLD

Jul 28, 2020 · If any liquid or beaten egg touches the food before cooking then it is battered. Even if your grandma swears that her chicken recipes are only dredged. ? . How To Dredge Chicken …
From foodabovegold.com

See details

QUICK AND EASY ASIAN RECIPES | COOKING LIGHT

Jun 15, 2009 · Cornstarch serves two purposes in this dish: A quick dredge in it gives the tofu and shrimp a nice crisp coating, and it also makes the sauce thick and glossy, just like you'd get at a …
From cookinglight.com

See details

PARMESAN CRUSTED CHICKEN - COOKING CLASSY

Mar 13, 2021 · Dredge chicken flour and egg: Season chicken cutlets with salt and pepper on each side. Then working with one at a time, dredge both sides in flour mixture, transfer to eggs and dredge …
From cookingclassy.com

See details

THE BEST RECIPES TO COOK IN A CAST IRON SKILLET | ALLRECIPES

Here's what makes cast iron cooking so good. Cast iron heats up quickly and cooks evenly, absorbing and retaining heat like no other surface; foods brown and caramelize rather than sweat and stew. And it goes from stovetop to oven and back like a champ. Here are some of the best recipes to cook in …
From allrecipes.com

See details

20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE EATS

Aug 22, 2019 · Veal Cutlet Recipes . Saltimbocca (Veal with Prosciutto and Sage): Pound veal cutlets with a rubber mallet and place prosciutto and sage on top using a toothpick. Dredge in flour …
From thespruceeats.com

See details

RECIPES & COOKING INSTRUCTIONS | TEXAS QUAIL FARMS

See details

25 BEST DESSERT RECIPES | COOKING LIGHT

See details

DUTCH OVEN RECIPES | ALLRECIPES

One of the biggest challenges to cooking for two is the constant leftovers. Fortunately, each of these recipes serve a pair, providing a little more variety to your weekly dinners. We've curated a …
From allrecipes.com

See details

RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK

Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
From foodnetwork.com

See details

60+ AIR FRYER KID FRIENDLY RECIPES - EVERYDAY FAMILY COO…

A collection of the best kid-friendly air fryer recipes to feed your entire family. Even your picky eaters are going to love these! Cooking for young kids can get frustrating when you make an …
From everydayfamilycooking.com

See details