Chicken cutlets?!
Chicken cutlets?
I need a good recipe for chicken cutlets, nothing with pasta ( I had pasta last night) something simple with lots of flavor????
Answers:
pound thin and spread with Dijon mustard on one side
layer thin slices of ham, Swiss cheese, fresh/frozen spinach on mustard side
fold in half and then bake at 325 for 20 minutes or till cooked thru
I dip in egg and then in seasoned breadcrumbs (Italian) and bake. I use a little olive oil in pyrex and bake. It's about the only thing that everyone in the family really likes.
I take chicken cutlets and I bread them with beaten eggs and then bread them with Jiffy cornbread mix... Fry until golden on both sides and finish in a 350 degree oven for 15 min..It's good served with green beans and roasted potatoes...
Brown sliced onions, plum tomatoes, & garlic in extra-virgin olive oil. Add the chicken and sprinkle with Mrs Dash Lemon Pepper, Garlic & Herb, or Chipotle flavor. Cook chicken on both sides til lightly brown. Serve with rice or couscous.
Honey Pecan Chicken Cutlets:
25 min 10 min prep
4 servings
1 lb skinless chicken pieces
1/2 cup all-purpose flour
3 tablespoons margarine, divided
1/4 cup honey
1/4 cup chopped pecans
1. Dredge the cutlets in flour, shaking off excess.
2. Heat two tablespoons margarine in a heavy skillet over medium heat.
3. Add the cutlets and brown on both sides, about 5-6 minutes.
4. Stir together the remaining tablespoon margarine, honey and pecans.
5. Add to the skillet, stir gently.
6. Cover and simmer gently for 7-8 minutes.
7. Remove cutlets to a serving platter, pour sauce over and serve.
Try this one....it's a simplified version of Chicken Piccatta
4 boneless skinless chicken breast fillets, thawed
approx. 1 cup self-rising flour
1/2 tsp. salt
1/4 tsp. pepper
real butter - at least 1 1/2 sticks
1 or 2 fresh lemons, depending on size
First squeeze your lemon juice and set aside. In a flat shallow container mix together your salt, pepper and flour. Using a non-stick skillet, melt and heat one stick of butter. Use a lower heat..butter will burn if too high. I usually set mine at 4 (low/med). Dredge chicken breast fillets one at a time in flour mixture, coating both sides. Place in butter in pan, cook and turn chicken until coating is golden brown and juices run clear when chicken is cut open. Remove chicken when done and place on platter or plate. In a separate smaller pan, melt remaining butter and cook until hot and bubbly....add lemon juice (there is no set amount...adjust to your taste) and stir well while heating. When lemon juice and butter mixture is hot, remove from heat and pour over cooked chicken fillets. The lemon and butter sauce turns a simple dish into a fantastic one. Serve hot. Flavored rice is a good side dish to accompany chicken.
chicken schnitzel!
season the cutlets, dip them in flour. Shake off excess
Then dip them in breadcrums (or corn flake crumbs would be good) and pan fry them (about 4 to 5 minutes on each side) until golden. Transfer them to a plate with paper towel, to take the excess oil out and enjoy!
they are great served with mashed potatoes