HOW TO MAKE CHICKEN CUTLET IN THE OVEN RECIPES

Name: Chicken Cutlet
Prep time: 20 min
Total time: 20 min
Yield: 1 serving.
Cuisine: Europe, Italian
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

CHICKEN CUTLET RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Cutlet Recipe: How to Make It - Taste of Home 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

HOW TO MAKE CHICKEN PARMESAN | CHICKEN PARMIGIANA RECIPE ...

How to Make Chicken Parmesan | Chicken Parmigiana Recipe ... image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

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