Quick Chicken Cutlets

Boneless, skinless chicken breasts -- sometimes called cutlets -- are a boon to family chefs, a perennial kid favorite, and easy for a parent and child to prepare together. They taste great served fresh from the pan and dipped in our homemade honey mustard sauce.


Ingredients:

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 2/3 cup fine dry bread crumbs
• 1/3 cup freshly grated Parmesan
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, beaten
• 2 tablespoons milk
• 1/2 cup flour
• 2 to 4 tablespoons olive oil for frying

Method:

1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)
   
2.  Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.
   
   
3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.
   
4.  Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.
   
   
5.  Dip both sides of the floured cutlet in the egg mixture.
   
   
6.  Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.
   
   
7.  Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.
   
   
8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.

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Chicken/Turkey Croquettes (Cutlets) – Recipe

This recipe makes 4-6 medium size croquettes.

Ingredients:

• 2 cups chicken meat, or leftover turkey, cooked and cut up
• 1 medium onion, chopped and sautéed
• 1 clove garlic, minced
• 1 carrot, shredded
• 2 stalks celery, chopped
• 4Tbs. canola oil
• 2 Tbs. of flour
• ¼ cup of water, or chicken broth
• 1 egg
• 1 Tbs. fresh parsley, chopped
• Salt and pepper to taste
• 1 cup Italian seasoned bread crumbs
• Canola oil for frying

Method:

1. Heat 2 Tbs. of canola oil in a saucepan.
2. Add chopped onions, shredded carrot, and chopped celery.
3. Sauté for 5 minutes.
4. Add minced garlic and sauté one more minute.
5. Remove vegetables from the pan and add to chopped up chicken.
6. Add 2 Tbs. canola oil to the sauce pan, heat again.
7. Add 2 Tbs. flour, and sauté, stirring constantly, until slightly golden.
8. Add ¼ cup of water, bring to boil, and continue to mix.
9. Add to chicken mixture.
10. Add chopped parsley, egg, salt and pepper to taste.
11. Mix well.
12. Form oblong croquettes.
13. Dip both sides in seasoned bread crumbs.
14. Let rest for a few minutes, until the oil is ready for frying.
15. Fry lightly 5 minutes per side.

Tip:

1. I serve these croquettes with garlic and parsley mashed potatoes, home made gravy, and a fresh vegetable.
2. Great way to use up that leftover turkey meat from your Thanksgiving feast!!!!

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Turkey Cutlet Recipes

Ingredients:

• 1 pound turkey cutlets (turkey breast, thinly sliced)
• ½ teaspoon oil
• 1 teaspoon butter
• 2 cloves garlic, finely chopped
• 1/3 cup chopped parsley
• ½ cup chicken stock

Method:

1. Pound the turkey slices with a meat pounder until they are as thin as possible.
2. Heat the oil in a frying pan and add the butter. Sauté slices until they are lightly browned on each side. You may need to do this in batches.
3. Remove to a platter, sprinkle with salt and pepper and cover to keep hot.
4. Add the chopped garlic and parsley to the oil and butter in the pan and add half of the chicken stock. Bring to a boil, scraping the sides of the pan.
5. Add the remaining stock and continue to cook until the sauce is reduced by half the volume. Pour over turkey slices. 

Variations:

1. Replace ½ the chopped parsley with chopped fresh sage or ¼ teaspoon of ground sage for turkey cutlets with just a bit of that holiday turkey taste.
2. Replace ½ the chopped parsley with chopped fresh rosemary or ¼ teaspoon of ground rosemary for a turkey recipe with a different twist.

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Chicken Cutlets Recipe

Ingredients:

• 3.5-4.0 lbs of boneless skinless chicken breasts
• 2 onions
• 1-2 eggs
• About 2 cups of all purpose flour
• Salt
• Black pepper
• Sunflower oil

Method:

How to make, step-by-step:

Step 1

Prepare ingredients: rinse chicken breasts in cold water, skin onions:

Step 2

Cut chicken and onions into pieces small enough for your meat grinder and grind them together:

Step 3

Add salt, black pepper and crushed eggs:

Step 4

Mix eggs in:

Step 5

Pour flour into small bowl. Ladle a bit of chicken mix with a tablespoon, dip it into the flour and form it with your hands into cutlet (if meat sticks to your hands powder them with the flour):

Step 6

Warm a frying pan with sunflower oil over the moderate heat. Put several cutlets to the warmed up frying pan and fry them over till they are ready (about 4 mins on each side). Repeat for the rest of the ground chicken mix:

Step 7

Serve Chicken Cutlets as a main course with your choice of a side dish:

 

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Сhicken Cutlet Recipes

Ingredients:

• Chicken Fillet 400 gram
• Egg 2 pieces
• Starch 1 tablespoon
• 5 tablespoons mayonnaise
• Onion 1 piece
• 2 cloves garlic
• 1 tablespoon curry
• Salt
• Ground black pepper
• Vegetable oil

Method:

1. With chicken breast to remove the peel and separate fillets from the bones, cut into small cubes. Put in a bowl.
2. In a bowl of chicken to drive the eggs, pour the starch, put mayonnaise. Mix well.
3. Put to the same finely chopped garlic, chopped onion.
4. Add curry powder, salt, black pepper powder.
5. Give weight to infuse for 2-3 hours in refrigerator.
6. On a hot frying pan pour oil, spread on a full tablespoon of the chicken supply.
7. Fry over medium heat under the lid closed about 3-5 minutes, then flip to the other side and fry until golden brown.

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