HOW TO BAKE CHICKEN CUTLETS WITH BREADING RECIPES

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OLD-FASHIONED CHICKEN CUTLETS RECIPE | ALLRECIPES



Old-Fashioned Chicken Cutlets Recipe | Allrecipes image

Old-fashioned breaded chicken cutlets! This traditional recipe for chicken cutlets is a labor of love, but they are well worth the effort. Great served with mashed potatoes and a veggie; also terrific on focaccia bread with mayo, lettuce, tomato, and onion. However you serve it, it will not disappoint!

Provided by Lori McFalls Schermerhorn

Categories     Pan Fried Chicken Breasts

Total Time 1 hours 24 minutes

Prep Time 40 minutes

Cook Time 4 minutes

Yield 4 chicken breasts

Number Of Ingredients 9

4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
½ cup salt
½ cup white sugar
8 slices crustless bread, torn into large pieces
¼ cup dried parsley
¾ cup all-purpose flour
2 large eggs
¾ cup olive oil, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
  • Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
  • Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
  • Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
  • Place flour in a shallow dish.
  • Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
  • Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
  • Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.

Nutrition Facts : Calories 731.2 calories, CarbohydrateContent 75.9 g, CholesterolContent 157.6 mg, FatContent 34.7 g, FiberContent 2.5 g, ProteinContent 28.6 g, SaturatedFatContent 6.6 g, SodiumContent 630.4 mg, SugarContent 27.5 g

CHICKEN PARMESAN LASAGNA - SKINNYTASTE



Chicken Parmesan Lasagna - Skinnytaste image

I combined two of my favorite foods – Chicken Parmesan and Lasagna to make this delicious Chicken Parmesan Lasagna, the perfect family-friendly dish to feed a large crowd!

Provided by Gina

Categories     Dinner

Total Time 90 minutes

Prep Time 35 minutes

Cook Time 55 minutes

Yield 10

Number Of Ingredients 12

4 (32 ounces total) boneless, skinless chicken breasts, sliced in half lengthwise to make 8
3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
1/4 cup grated Parmesan cheese
2 large eggs (beaten)
olive oil spray
15 ounce container part-skim ricotta cheese (I like Polly-o (almost 2 cups))
1/2 cup grated Pecorino Romano or Parmesan cheese
1/4 cup fresh chopped basil (plus more for garnish)
4 3/4 cups homemade or jarred marinara sauce (from about 2)
9 ounce box no-boil lasagna noodles (I used Barilla)
3 cups baby spinach
3 cups part-skim shredded mozzarella cheese

Steps:

  • Preheat oven to 425°F. Spray a large baking sheet lightly with spray.
  • Combine breadcrumbs and parmesan cheese in a bowl. Beat the egg in another bowl.
  • Dip the chicken into the eggs, then into the breadcrumb mixture. Discard the remaining crumbs.
  • Place the chicken on the prepared baking sheet, lightly spray the top with oil and bake in the oven for 25 minutes, do not turn. When done, remove from the oven and reduce oven temp to 400F.
  • Meanwhile, combine the ricotta, parmesan cheese, and basil in a medium bowl.
  • In a 9 x 13 x 3-inch Pyrex Deep baking dish, ladle 3/4 cup of marinara on the bottom of the dish.
  • Arrange 3 lasagna noodles across the dish (they will expand as they cook), top with 3/4 cup sauce, 4 pieces of chicken, 1/4 of the ricotta cheese mixture, 1/2 cup mozzarella cheese, 3/4 cup spinach.
  • Repeat the 2nd layer, skipping the chicken.
  • Repeat the 3rd layer with the chicken, and the 4th layer without the chicken.
  • For the 5th layer, spread the last 3 sheets of pasta noodles with the remaining 1 1/2 cups of marinara sauce on top.
  • Cover with foil and bake in a 400F preheated oven in the center rack 50 minutes.
  • Uncover, add the remaining cup of mozzarella and bake until melted, 5 minutes.
  • Remove from oven and let it rest 15 minutes before serving.

Nutrition Facts : ServingSize 1 slice, Calories 454 kcal, CarbohydrateContent 34.5 g, ProteinContent 44.5 g, FatContent 16.5 g, SaturatedFatContent 7.5 g, CholesterolContent 140.5 mg, SodiumContent 830 mg, FiberContent 3.5 g, SugarContent 5.5 g

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