HEALTHY THIN CHICKEN CUTLET RECIPES RECIPES

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MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS RECIPE - FOOD …



Mom's Super Thin and Crispy Chicken Cutlets Recipe - Food … image

Provided by Food Network

Total Time 45 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

3 large eggs
2 cups panko breadcrumbs 
1/4 cup chopped fresh parsley, plus whole leaves for garnish 
2 tablespoons freshly grated pecorino, plus more for garnish 
1 tablespoon granulated garlic 
1 teaspoon kosher salt 
Two 6- to 8-ounce chicken breasts
2 cups olive oil
4 large or 6 small cloves garlic
1 stick unsalted butter 
2 lemons, halved 

Steps:

  • Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
  • In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
  • Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
  • Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
  • Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
  • Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
  • Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.

CRISPY CHICKEN CUTLETS RECIPE | FOOD NETWORK KITCHEN | FOOD …



Crispy Chicken Cutlets Recipe | Food Network Kitchen | Food … image

Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.

Provided by Food Network Kitchen

Total Time 35 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts (about 8 ounces each)
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 1/2 cups fresh breadcrumbs
1 cup all-purpose flour
3 large eggs, lightly beaten
3/4 cup vegetable oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
  • Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
  • Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.

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