Parmesan Chicken Cutlets Recipes

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Chicken Cutlet Parmesan image

Mark Strausman of the Campagna restaurant, in New York City, promises that this fried chicken stays crispy even after it's baked in the sauce.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10



Parmesan Chicken Cutlets image

I know, the last thing RecipeZaar needs is another parmesan chicken recipe! But this one has it all! Not only is it low-fat and only has 3 points per serving but it's very easy (only 4 ingredients) and mighty tasty, too.

Recipe From food.com

Provided by Claudia Dawn

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4



Rachael Ray's Chicken Cutlet Parmigiano image

I found this recipe in RR's cookbook, 365: No Repeats, but it is definitely a repeat! Rachel's recipe calls for Turkey cutlets but I use chicken. I also added serving it over angel hair pasta. It tastes so special but it is really simple to make. Don't let the long recipe list scare you. The sauce is oh so easy and oh so yummy!

Recipe From food.com

Provided by Cricketo

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

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2013-08-26 Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, …

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  • Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  • Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
  • DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
  • Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt. Serve with lemon.
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2008-05-12 Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese …

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  • Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
  • Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
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