WHAT CAN I MAKE WITH CHICKEN CUTLETS RECIPES

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HOW TO MAKE BEST PARMESAN CHICKEN CUTLETS RECIPE



How To Make Best Parmesan Chicken Cutlets Recipe image

Parmesan Chicken Cutlets from Delish.com are crispy-crunchy on the outside and tender-juicy on the inside—the best of both worlds.

Provided by Makinze Gore

Categories     low sugar    nut-free    easy chicken    weeknight meals    dinner    main dish    meat    poultry

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 11

4

boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

3

large eggs, beaten

1 c.

all-purpose flour

2 1/4 c.

panko

3/4 c.

freshly grated Parmesan

2 tsp.

lemon zest

1/2 tsp.

cayenne pepper

Vegetable oil

Lemon wedges, for serving

Steps:

  • Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼" thickness. Season chicken on both sides with salt and pepper.  Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper.  Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat.  In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.  Serve with lemon wedges.

CHICKEN KATSU RECIPE - NYT COOKING



Chicken Katsu Recipe - NYT Cooking image

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it’s a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.

Provided by Kay Chun

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

6 tablespoons ketchup
6 tablespoons Worcestershire sauce
4 teaspoons unsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon ground cloves
Vegetable oil, as needed for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
Tonkatsu sauce, steamed rice and lemon wedges, for serving

Steps:

  • Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
  • Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
  • Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
  • Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
  • Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
  • Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

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