CHICKEN CUTLETS

Just about every household eats chicken cutlets. They can be served in a variety of ways, but this night in our house, it was "American" in every way. LOL. Again, with these, I rarely have leftovers, and... if I do, we love making sandwiches with them the next day.
I do fry these, but, if necessary or preferred, they can be baked. (but I don't like them that way myself personally.)
This is a "staple" food. Learning how to cook these however, will give you the basics on how to pretty much fry or sauté just about anything.

Prep Time: 20 min.      Cook Time: about 30 - 35 min.      Servings: 1-2 cutlets/person.

Ingredients:

1- 11/2 lbs. Fresh Chicken Cutlets. (I use thin cut)

3/4 cups bread crumbs. (I use Italian Seasoned).

1 egg, beaten well.

2 tbsp. milk.

11/2 tsp. Prudohmme Chicken Magic Seasoning. *feel free to add more if you like a kick to your cutlets*

1/4 cup Parmesan cheese. (again, add more or less to your own taste preferences.)

Salt and pepper to taste.

3 tbsp.+ Olive Oil.

1 plate with double folded paper towel or brown bag on top, to drain, any excess grease after cooking.

Directions:

• On your first plate, place your chicken cutlets that are ready to be breaded
• In a 2nd small mixing bowl, stir together the eggs and the milk. 
• Salt and Pepper the egg mixture to taste.
• On a third plate, mix with your hands well, bread crumbs, spices, cheese, salt and pepper.
• Take a 4th empty plate and add it to the line. (This is to place your finished breaded cutlets on.) 

 Now you should be set up like an assembly line, and it should be smooth sailing.

• Take your first cutlet and dip it well into the egg mixture.
• Now take the cutlet, and dredge it well in the breadcrumb mixture on BOTH SIDES. Make sure every part is coated.
• Place it on your plate and repeat process for each cutlet, until they are all well bread crumb coated.

• In a large skillet, on a medium heat, add olive oil and allow to warm for a minute or so.
• Add cutlets, allow to fry for about 2-3 minutes, on each side, until a nice golden brown. Watch them closely though, because you don't want them to burn or become, too crisp or dry from overcooking.  (I use thinly cut cutlets so I don't cook them as long as I would if they were thicker.) TIP: Cutlets should have only clear drippings when cut. Then you always know they are done, but the meat, should always be moist.)

• Place cooked cutlets on a plate that has been covered with a double folded paper towel, to be able to absorb any excess oil that might be left.
• Place on tray and serve.

Add brown gravy, or Bearnaise sauce to the table, if you want to offer your family something a little extra!

Now Enjoy!

© 2014 Jayne's Crazy Kitchen

PARMESAN ENCRUSTED ROASTED CHICKEN

Chicken meals are a staple in our house. No one ever says no to chicken!!! Especially if I change it up from time to time. I like this dish a lot. I like dark meat, my daughter, white meat, and my husband will eat whatever is given to him *LOL*, So... I usually provide both. This night I made the recipe with chicken thighs.
This is easy to make. And it's always a hit. It is moist, juicy and deliciously subtle. It lends itself to just about anything else you wish to add, to finish off the meal. This night, I served it with Roasted Garlic Vegetables, and Parsley Potatoes. I was going to make a salad, but... knowing everyone would be incredibly full after this dinner, I didn't bother, and ... it wasn't missed.
I LOVE to cook. I LOVE to use spice. I LOVE balancing flavor blends. AND... I HATE when something over powers a dish.
This is when cooking becomes art. And "the art of cooking begins, with tasting as you go"...Jayne's Crazy Kitchen.
I cannot stress that point enough. How else are you going to know what you like and don't, if you don't taste it?
This dish, is light, even though it is covered in Parmesan Cheese. The vegetables were perfect, even though they were garlic roasted. Finding the point where everything blends, is the making of a perfect meal. A single ingredient, should never deter you from cooking something new. Adjust it, YOU are the cook!!!

Prep. Time: 20 min.   Cook Time: about 22 min.   Servings: 4

 

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko (Japanese bread crumbs)
• 1 cup grated Parmesan cheese, divided
• 3/4 tablespoon mustard powder
• Sea salt and freshly cracked black pepper
• 4  medium chicken thighs (about 1½ lb. total)     
• olive oil  (approximately 6 - 8 tbsp.)

Directions:

• Pre-heat oven to 350 degrees.
• Place flour in a bowl.
• Beat eggs in a second bowl.
• Combine bread crumbs, 1/2 of Parmesan cheese, and mustard powder in a third bowl.
• Season mixture with salt and pepper. 
• Salt and pepper chicken.
• Now, dredge chicken in flour
• Dip the floured chicken into the beaten eggs, coating well.
• Now dredge the chicken in the breadcrumbs, again coating well on both sides.
• Heat olive oil in a large skillet on a medium heat.
• Brown chicken, starting skin side down, until breading is a light golden brown and the chicken is almost cooked through.(about 2 - 3 min.) Turn chicken over, and brown again until a soft golden color is achieved.
• Transfer chicken to an 8x8 baking pan.
• Season chicken lightly with salt and pepper to taste. 
• Sprinkle and cover, each chicken part, with the remainder of the Parmesan Cheese
• Place in oven, and bake until cheese has melted and chicken juices run clear. (about 15 min.).
• Serve immediately

 

 NOW ENJOY!

© 2013 Jayne's Crazy Kitchen