FRIED CHICKEN CUTLET RECIPES

Name: Chicken Cutlet Caprese Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 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))

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

Ingredients

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

CHICKEN CUTLET RECIPE: HOW TO MAKE IT

Chicken Cutlet Recipe: How to Make It image

I love the combination of chicken and cheese in this chicken cutlet recipe. Parmesan cheese, garlic powder and onion powder flavor the golden chicken cutlet, which is coated with seasoned bread crumbs. —Marie Hoyer, Lewistown, Montana

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 7

Ingredients

1 teaspoon all-purpose flour
Dash each garlic powder, onion powder and pepper
2 tablespoons grated Parmesan cheese
2 tablespoons buttermilk
3 tablespoons seasoned bread crumbs
1 boneless skinless chicken breast half (6 ounces)
2 teaspoons canola oil

Steps:

In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.

Nutrition Facts : Calories 405 calories, FatContent 17g fat (4g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 636mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 41g protein. Diabetic Exchanges 5 lean meat

More about "fried chicken cutlet recipes"

CHICKEN CUTLET RECIPE: HOW TO MAKE IT

I love the combination of chicken and cheese in this chicken cutlet recipe. Parmesan cheese, garlic powder and onion powder flavor the golden chicken cutlet, which is coated with seasoned bread crumbs. —Marie Hoyer, Lewistown, Montana
From tasteofhome.com
Reviews 3.5
Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 405 calories per serving

In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.

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BUTTERMILK FRIED CHICKEN RECIPE | MOLLY YEH | FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 5 hours 30 minutes
Category main-dish

When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

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CHICKEN CUTLET CAPRESE SALAD (LIGHTLY PAN FRIED) - SKINNYTASTE

Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.
From skinnytaste.com
Reviews 5
Total Time 35 minutes
Category Dessert, Lunch, Meal Prep, Salad
Cuisine Italian
Calories 462 kcal per serving

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

See details

CHICKEN CUTLET RECIPE: HOW TO MAKE IT

In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or no longer pink.

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