KOSHER CHICKEN CUTLET RECIPE 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 PICCATA RECIPE | INA GARTEN | FOOD NETWORK

Chicken Piccata Recipe | Ina Garten | Food Network image

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Provided by Ina Garten

Categories main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Steps:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

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