Chicken Cutlets ...yawn

Besides breading and frying, any EASY ideas to share? I am a cooking newbie, so please be gentle

Re: Chicken Cutlets ...yawn

roll it with cheese, proscuitto and spinach then bread, fry to brown and bake to cook through!

chicken francese
parm crusted chicken
cut into pieces and make fajitas or quesadillas

Re: Chicken Cutlets ...yawn

Re: Chicken Cutlets ...yawn

Instead of the usual egg and breadcrumb chicken cutlets

I like to do lemon juice and parm cheese (with some breadcrumbs) instead

It's just a different take on it.

I have also had dijon mustard and pistachio coating and that was good!

Re: Chicken Cutlets ...yawn

This is my favorite Francaise recipe.

Chicken Francaise Gourmet | October 2003

Adapted from La Viola, Syosset, NY


Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"

Yield: Makes 4 servings
Active Time: 1 hr
Total Time: 1 hr


4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced

1/4 cup chopped fresh flat-leaf parsley


Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.

While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.

Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.



Read More http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Francaise-108667#ixzz1Cq1geYfp

Re: Chicken Cutlets ...yawn

parm crusted:

dip chicken in egg or butter milk then in mixture of 2 parts cornflake crumbs (you can use regular bread crumbs, but the cornflake crumbs make it extra crispy!) and 1 part grated parm cheese.
fry/bake as you normally do!

i never make francese the same way... i have to look for one for you! I haven't found a recipe i love yet!

Message edited 2/2/2011 5:04:00 PM.

Re: Chicken Cutlets ...yawn

I use panko to fry them...I make a green onion and tomato salad with a little oil and vinegar and I pour it over the cutlets and serve mashed or baked potato.

Re: Chicken Cutlets ...yawn

Panko is a great alternative to regular breading!

I also like making honey chicken-SO easy and good!

1 lb chicken (I usually cut into strips)

Preheat oven to 375.

Mix:
1/3 cup honey
1/8 cup mustard (I prefer spicy brown)
2 tbs. melted butter
1/2 tsp. curry powder
1/2 tsp. salt

Pour 1/3 mix into a baking pan (I usually use a square Pyrex dish). Put chicken in one layer over the mix. Pour another 1/3 over the chicken and turn it over to coat evenly. Pour the remaining 1/3 over so that all of the mix is in the pan with the chicken. Bake for 30 minutes.

While this is baking, I usually make some angel hair pasta. Once the chicken is done baking, but it over the pasta and you can use any excess honey mix over the pasta. It's quick, easy, and quite delish!

Re: Chicken Cutlets ...yawn

CRUSTED HONEY MUSTARD CHICKEN


2/3 c. RF or FF honey mustard dressing
1/8 t. salt
1/8 t. pepper
2 t. dill
1 medium scallion, thinly sliced
1 c. cornflake crumbs
4 4-oz. BSCB


Preheat oven to 425.

Spray shallow baking pan with Pam.

In a small bowl, combine honey mustard dressing, salt, pepper, dill, and scallions. Remove 1/3 cup and set aside.

Place corn flake crumbs in a shallow bowl.

Dip chicken breasts into dressing mixture, then into corn flake crumbs.

Place on baking dish and bake about 15 minutes, or until chicken is golden and no longer pink.

Drizzle reserved 1/3 honey dressing mixture over chicken and serve.

Re: Chicken Cutlets ...yawn

DIET COKE CHICKEN


20 oz. BSCB
1 c. ketchup
1 can Diet Coke
Diced onions, optional

Place chicken in nonstick skillet.

Pour ketchup and Coke over chicken.

Turn heat to medium-high; cook chicken for 45 minutes, stirring occasionally.

Cover, reduce heat to simmer, and cook another 15-20 minutes.

Remove lid and cook until sauce thickens and sticks to chicken.

Re: Chicken Cutlets ...yawn

CHEESY BACON CHICKEN FOR TWO


2 BSCB
2 slices 2% American cheese
2 slices turkey bacon
2 T. BBQ sauce


Preheat oven to 375.

Spray glass baking dish with Pam.

Cut each slice of bacon in half and cook until just done.

Place chicken in dish.

Cover with 1 T. BBQ sauce.

Place bacon on top of chicken; top with cheese.

Bake 30 minutes or till chicken is done and cheese is melted.
. . . . . . . . . .

Re: Chicken Cutlets ...yawn

Feta Stuffed Chicken Breast


INGREDIENTS
4 (4 ounce) skinned, boned chicken breast halves
1/4 cup dry bread crumbs
1/4 cup crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper


Instructions

DIRECTIONS
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.

Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.

Re: Chicken Cutlets ...yawn

Pineapple Honey Chicken

INSTRUCTIONS

1/4 cup low-sodium soy sauce
1 tsp olive oil
1 clove garlic clove(s)
4 slices Dole Canned Pineapple Slices in Juice
2 Tbsp honey
16 oz uncooked boneless, skinless chicken breast



Mix soy sauce, oil, minced garlic and honey. Grill chicken and spoon sauce over each piece. Place 1 slice pineapple on each piece of chicken. Use extra sauce to top on chicken.

Re: Chicken Cutlets ...yawn

LAUGHING COW CHICKEN

4 4oz chicken breasts
1 package deli sliced ham
4 laughing cow cheese wedges
8 - 12 toothpicks
1/2 package shake n bake original
cooking spray.

Heat oven to 375 degrees. Pound chicken breasts to about 1/4" thick. Place 3 slices of ham on breast and spread one cheese wedge on top. Roll and secure with toothpicks. Place edge side down in sprayed baking dish and spray chicken with cooking spray. Sprinkle with shake n bake. Bake 45 minutes.

Re: Chicken Cutlets ...yawn

I love, love, love this recipe. It's really easy and so delicious and makes good leftovers.

Recipe

Re: Chicken Cutlets ...yawn

Re: Chicken Cutlets ...yawn

WOW! These all sound awsome, thanks ladies!

Re: Chicken Cutlets ...yawn

It's a mess in one dish - no particular recipe for it - you can put in what you like:

4-5 small potatoes cut up in chunks (partially cook in microwave)
red pepper - cut in chunks
red onion - cut in chunks

*either - 1 Good Seasonsings Ranch Dressing packet or Good Seasonings Italian Dressing packet

Mix all ingredients in a bowl - drizzle with a little bit of extra virgin olive oil. Put in a pyrex dish and bake for 45 minutes at 350.


You can mix in/out any veggies you want really, just make sure they will cook at the same time at the chicken because you don't want it to get dry.

Re: Chicken Cutlets ...yawn

I have made this a few times with chicken instead of veal. Its chicken stuffed with spinach and cheese. I feel like it seems fancy, but is simple to make and doesn't take that long.

Ingredients:
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 large egg, slightly beaten
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 jar Marinara Sauce, divided (or you can make your own)
6 thinly pounded veal or chicken cutlets (about 1-1/4 lbs.)

•Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside.

•Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown the chicken. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until chicken is cooked. Serve, if desired, with hot cooked pasta.

Re: Chicken Cutlets ...yawn

Message edited 2/3/2011 9:38:35 AM.

Re: Chicken Cutlets ...yawn

2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions

2 tbsp. all-purpose flour

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten

Directions:
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

Re: Chicken Cutlets ...yawn

I like to use shake and bake and bake them rather than frying. it comes pretty good.

i also had a recipe i tried that you stuff it with ham and cheese ( i think the recipe called for havarti, but i used mozz instead) roll it up and close with toothpics, coat in flower and fry for a few minutes on each side, then bake. its delish!!

Re: Chicken Cutlets ...yawn

I've made this a few times... pretty good!!

Paula Deen's "Lady and Sons' Chicken in Wine Sauce"

Ingredients

* 4 large skinless boneless chicken breasts
* 4 tablespoons butter, melted, plus more for casserole
* Kosher salt and freshly ground black pepper
* 6 ounces (about 8 slices) Swiss cheese
* 1 (10 3/4-ounce) can condensed cream of chicken soup
* 1/4 cup white wine
* 1 cup herb-flavored stuffing mix, crushed

Directions

Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.