FROZEN BREADED CHICKEN CUTLETS RECIPES

Steps:

• Roast peppers over an open flame or under a preheated broiler to blacken skins
• Place in a bowl and cover to cool, then peel and seed
• Thinly slice peppers lengthwise
• Dress with some EVOO, salt, pepper and fresh thyme
• To a skillet over medium-low to medium heat, add olive oil, 2 turns of the pan
• Add onions, season with salt and pepper, and cook to soften, about 15 minutes
• Add garlic, cook 10 minutes more, then add ½ cup water and cook until absorbed
• Place chicken in freezer for 10 minutes
• Using a chef’s knife, thinly slice the chicken on an angle going against the grain
• Pat the meat dry
• Season with salt and pepper
• Heat a large cast-iron griddle or skillet over high heat
• Combine the dried oregano and thyme, the granulated garlic and onion, and chili flakes
• Add a fat drizzle of olive oil to the hot griddle or skillet
• Add the chicken in batches in a single layer, season with the spice blend, and cook, tossing, until crisp at the edges and cooked through
• Line the rolls with cheese and fill with the chicken
• Top with onions, peppers and giardiniera or hot peppers, and serve

Steps:

• Add olive oil to a large skillet over medium heat
• Add the corn and let cook until the corn starts to char
• This will take 7-8 minutes and you need to stir the corn often while it cooks
• In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder
• When the corn is done, fold it into the other ingredients
• Taste for seasoning
• Add salt and pepper to your taste
• Serve immediately