Snack - Rachael ray chicken cutlet recipe

Author: Beverly Chavez  

Crispy Crusted Chicken Cutlets Coconut Chicken Cutlets Indian chicken cutlet recipe - patties made with chicken, herbs and spices. If you don't want it as herb centered then use less rosemary and thyme.

Crispy Crusted Chicken Cutlets

Crispy Crusted Chicken Cutlets
Crispy Crusted Chicken Cutlets
Provided by: The Rachael Ray Staff
Yields: 0 servings
Number of ingredients: 12
  • 1 cup flour
  • 2 eggs
  • lightly beaten
  • 1 1/2 cups leftover cooked rice (as needed for coating)
  • 2 chicken breasts
  • Salt and ground black pepper
  • 4 tablespoons canola oil
  • 1/2 cup chicken stock
  • 1/4 cup honey
  • 2 tablespoons tamari or soy sauce
  • 1/2 lemon
  • thinly sliced
How to cook:
  1. On a clean work surface area, lay out three shallow dishes: Pour the flour into the first one, the beaten eggs into the next and the cooked rice into the other
  2. Butterfly the chicken cutlets, then cut them into two pieces for a total of 4 cutlets
  3. Lie the cutlets on top of a large sheet of plastic wrap about 3 to 4 inches apart and place another sheet on top
  4. Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick
  5. Season the cutlets with salt and pepper on both sides, then turn them lightly into the flour
  6. Next, coat the cutlets in egg mixture and then dip them into the rice, coating both sides well
  7. Repeat with the remaining cutlets
  8. Place a large, nonstick skillet over medium-high heat with a thin layer of vegetable oil
  9. Cook the cutlets in a single layer (in two batches if necessary) for about 3-4 minutes on each side, until the juices run clear and the outside is golden brown
  10. While the chicken is cooking, place a small skillet over medium-high heat with the chicken stock, honey, tamari and lemon slices
  11. Reduce until syrupy
  12. Serve the cutlets topped with the sticky lemon glaze
Notes: Bolognese-Style Chicken Cutlets Recipe, Preparation. Step 1. In a saucepan, bring the milk and garlic to a gentle simmer over medium-low heat. Strain the hot milk into a medium bowl. In the same saucepan, …

Coconut Chicken Cutlets

Coconut Chicken Cutlets
Coconut Chicken Cutlets
Provided by: The Rachael Ray Staff
Yields: 0 servings
Number of ingredients: 16
  • 8 chicken cutlets
  • slightly pounded
  • Salt and pepper
  • 1 cup flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 cup grated unsweetened coconut
  • 1 to 2 tablespoons EVOO Extra Virgin Olive Oil
  • eyeball it
  • 1/2 cup pineapple preserves
  • 1/2 jalapeño
  • seeded and sliced into rings
  • 1 tablespoon rice wine vinegar or tamari
  • 1 to 2 tablespoons chicken stock
  • 2 scallions
  • whites and greens sliced
How to cook:
  1. Preheat oven to 250F
  2. Place a cooling rack over a baking sheet and place in oven
  3. Arrange 3 shallow dishes: Place about a cup of flour on first plate to dredge the chicken
  4. Beat eggs with a splash of water in second dish
  5. Combine the panko and coconut in the third dish
  6. Heat a thin layer of EVOO in a large skillet over medium heat
  7. Season chicken with salt and pepper, then coat them in flour, then egg, then breadcrumb-coconut mixture
  8. Fry in 2 batches until deep golden in color, 3-4 minutes on each side
  9. Keep chicken crisp in warm oven and repeat with remaining chicken
  10. In a small skillet over medium-high heat, stir together pineapple preserves, jalapeño slices, rice wine vinegar or tamari, and chicken stock
  11. Reduce until thickened, about 2 minutes
  12. Stir in scallions
  13. To serve, arrange chicken on a platter and pour sauce over the top
Notes: Rachael Ray Nutrish SuperMedleys, Help support your dog’s total, everyday wellness with a super premium dog food recipe your fur baby will love. Rachael Ray Nutrish SuperMedleys Wellness Blend …

Chicken cutlet recipe | Chicken patties

Chicken cutlet recipe | Chicken patties
Indian chicken cutlet recipe - patties made with chicken, herbs and spices. A popular snack from Indian cuisine.
Provided by: Swasthi
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: Indian
Number of ingredients: 14
  • 250 to 300 grams chicken
  • ½ cup onions (finely chopped )
  • 1 medium potato (boiled and mashed (optional))
  • ½ cup boiled peas ((optional))
  • 1 green chilli (chopped)
  • 1 ½ tsp ginger garlic paste
  • Handful coriander leaves (& pudina / mint)
  • ½ tsp red chilli powder
  • ¼ tsp turmeric
  • 1½ tsp garam masala (or all spice powder as needed)
  • ½ cup rice flour (or bread crumbs (use as needed))
  • ¼ cup chickpea flour or any flour (or or besan (substitute with egg))
  • Salt as needed
  • 3 tbsp Oil ( for pan frying (more if shallow frying))
  • Calories: 140 kcal
  • Carbohydrate: 8 g
  • Protein: 5 g
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Cholesterol: 20 mg
  • Sodium: 165 mg
  • Serving Size: 1 serving
How to cook:
  1. Preparation
  2. Boil chicken in a pot until completely cooked. Cool the chicken and mince it or pulse it in a blender.
  3. Add onions, mashed potato (optional), chili, garam masala, ginger garlic paste, salt, red chili powder, turmeric and coriander leaves.
  4. Mix all together and add flour little by little only as needed. Knead the mixture to a dough without adding water. Onions release moisture and bind the mixture well.
  5. Making chicken cutlet or chicken patties
  6. Make 8 to 9 patties. If you have use potato , you will get about 12. Make a batter using flour and very little salt or beat an egg with salt.
  7. Dip the patty in batter or egg and then immediately in the bread crumbs. Keep these aside for 15 mins. Pat the cutlets well to bind the crumbs well.
  8. Heat a pan with oil. Shallow fry or deep fry or pan fry to suit your liking. If pan frying then follow the instructions mentioned in the step by step pictures.
  9. Serve chicken cutlets hot with ketch up or green chutney.
Notes: Chicken cutlet recipe | Chicken patties, Immediately add it to the bowl of bread crumbs. Coat it well. 10. Repeat the process of dipping all the patties in batter / egg and then in the bread …

Easy Chicken Cutlets With Herbs (Rachael Ray)

Easy Chicken Cutlets With Herbs (Rachael Ray)
This recipe is for chicken cutlets from Rachael Ray's 30 Minute Meals 2008 tv show. She served with a mac and cheese for a side and greens. This would go well with any sides and is kid friendly. The fresh herbs are important. If you don't want it as herb centered then use less rosemary and thyme. Easy Weeknight meal. Enjoy. ChefDLH
Provided by: ChefDLH
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 10
  • 1/2 loaf baguette, day old is fine
  • 4 pieces chicken breast halves
  • salt & freshly ground black pepper
  • all-purpose flour, for dredging
  • 1 large egg
  • 3 sprigs fresh thyme, leaves finely chopped
  • 2 -3 sprigs fresh rosemary, leaves finely chopped
  • fresh chives, finely chopped, 1 handful
  • 1 1/2 teaspoons poultry seasoning
  • olive oil, for sauteing cutlets
  • Calories: 389.5 calories
  • Fat: 3.6 grams
  • Saturated Fat: 1.1 grams
  • Cholesterol: 46.5 milligrams
  • Sodium: 674.5 milligrams
  • Carbohydrate: 72.7 grams
  • Fiber: 3.1 grams
  • Sugar: 3.3 grams
  • Protein: 16.7 grams
How to cook:
  1. Heat the oven to 400 degrees F.
  2. Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
  3. While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
  4. Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
  5. Heat a thin layer of olive oil in a large skillet over medium-high heat.
  6. Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
Notes: 10 Best Rachael Ray Chicken Breast Recipes, Breaded Chicken Breast Prepared in Butter and Fine Herbs Madeleine Cocina. butter, flour, salt, chicken breasts, fine herbs, pepper, lemon and 5 more.
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