THIN CHICKEN RECIPES RECIPES

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RECIPE FOR THIN CHICKEN BREAST: AMAZING 7 HEALTH BENEFITS



Recipe For Thin Chicken Breast: Amazing 7 Health Benefits image

The recipe for thin chicken breast is a simple but flavorful dish that is quick and easy to cook in the oven ... Read more

Provided by Rafia Khatun

Categories     Breast

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

4 chicken breast fillets, thinly sliced
1 Tbsp olive oil (or other cooking oil)
Salt
Freshly ground black pepper to taste
Chopped garlic
Onion
Peppers
Cheese
Sauce
1 cup mayonnaise (or Greek yogurt for a healthier version)
2 Tbsp fresh lemon juice
1 Tbsp freshly chopped parsley or cilantro

Steps:

  • Preheat the oven to 400 degrees F.
  • Season thinly sliced chicken breast with salt and pepper.
  • In a large skillet, brown chicken in oil over medium heat until cooked on both sides.
  • Turn off the heat and add garlic, onion, and peppers to taste to the pan.
  • Toss everything together until evenly coated with the oil from frying the chicken and place in a casserole dish or a pan lined with parchment paper for easy clean-up later.
  • Mix all the sauce ingredients in a small bowl.
  • Spread mayonnaise mixture on top of chicken in a pan or casserole dish. Bake in the oven for 20 minutes or until cooked through.
  • Top with cheese and bake another 5 to 10 minutes until cheese melts and browns on top.

Nutrition Facts : Calories 71, FatContent 3.8 grams, SodiumContent 274 milligrams, CarbohydrateContent 0 grams, CholesterolContent 15 milligrams

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



Mom's Super Thin and Crispy Chicken Cutlets Recipe - Foo… 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.

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