WHAT TO SERVE WITH CHICKEN CUTLETS RECIPES

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BREADED CHICKEN CUTLETS RECIPE | FOOD NETWORK KITCHEN ...



Breaded Chicken Cutlets Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying

Steps:

  • Preheat the oven to 350 degrees F.
  • To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
  • With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
  • Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
  • Serving suggestion: Lemon wedges, thyme sprigs for garnish .

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.

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