Best 4 Breaded Chicken Cutlets With Lemon Basil Sauce Recipes

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In the realm of culinary creations, breaded chicken cutlets with lemon basil sauce stand as an exquisite symphony of flavors, textures, and aromas. This delectable dish, adorned with a golden-brown crust encapsulating tender and succulent chicken, is elevated to a higher realm by a vibrant and herbaceous lemon basil sauce, resulting in a culinary masterpiece that tantalizes the taste buds and leaves an imprint on the memory. Whether you're a seasoned chef seeking inspiration or a home cook aspiring to culinary excellence, this recipe will guide you through the process of crafting this exceptional dish that is sure to become a staple in your culinary repertoire.

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BREADED CHICKEN CUTLETS



Breaded Chicken Cutlets image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying

Steps:

  • Preheat the oven to 350 degrees F.
  • To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
  • With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
  • Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
  • Serving suggestion: Lemon wedges, thyme sprigs for garnish .

CHICKEN WITH LEMON-BASIL SAUCE



Chicken with Lemon-Basil Sauce image

An easy Chicken with Lemon-Basil Sauce recipe

Categories     Chicken     Poultry     Sauté     Quick & Easy     Low/No Sugar     Lemon     Basil

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
  • Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
  • Spoon sauce over chicken and serve.

BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE



Breaded Chicken Cutlets With Lemon Basil Sauce image

This is best served with mashed potatoes, and corn because the sauce is delicious on all 3!Its important if you have the regular boneless chicken breast, to slice it into cutlets. You might want to double the sauce recipe if you like a lot sauce over your meal

Provided by 1Roze4me

Categories     Chicken

Time 20m

Yield 5 serving(s)

Number Of Ingredients 9

1 lb chicken cutlet
1 1/2 cups Italian breadcrumbs
1/4 cup lemon juice, bottled
2 large eggs
1/2 cup milk
1 tablespoon basil
4 tablespoons butter
1/4 teaspoon salt
2 tablespoons complete seasoning

Steps:

  • Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
  • Season cutlets with complete seasoning on both sides.
  • Set aside.
  • Mix eggs and milk and put breading in separate plate.
  • Put cutlets into milk mixture and bread them so they are fully coated.
  • Heat up canola oil or you can use butter in a skillet on medium heat.
  • Put cutlets in the skillet and let them start cooking.
  • In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
  • When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
  • Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
  • You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.

Nutrition Facts : Calories 369.9, Fat 16.4, SaturatedFat 8, Cholesterol 160.7, Sodium 976.5, Carbohydrate 26.8, Fiber 1.8, Sugar 2.5, Protein 27.8

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE



Crispy Chicken Cutlets with Basil-Parsley Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 28

2 pounds chicken cutlets
Salt and pepper
3 to 4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
1 teaspoon crushed red pepper flakes
2 teaspoons poultry seasoning
1 clove garlic
1 (3-ounce) jar pine nuts (pignoli)
1 lemon, zested
2 eggs, beaten
Olive oil, for shallow frying
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1/2 lemon, juiced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, eyeball it
1 Roma or plum tomato, seeded and finely chopped, for garnish
2 tablespoons extra-virgin olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
1 cup arborio rice
Salt and pepper
1/2 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available in soup aisle of the market
1/4 to 1/3 cup grated Parmigiano, a generous handful
2 tablespoons chopped flat-leaf parsley
1 cup tiny frozen peas

Steps:

  • Season the cutlets with salt and pepper on both sides turn lightly in flour.
  • Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
  • Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
  • Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
  • Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
  • Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
  • When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

Tips:

  • For the juiciest chicken cutlets, use boneless, skinless chicken breasts that are about 1 inch thick. If your chicken breasts are thicker, pound them out to an even thickness.
  • To create a crispy breading, use a mixture of flour, bread crumbs, and Parmesan cheese. Season the breading with garlic powder, onion powder, salt, and pepper.
  • To prevent the chicken from sticking to the pan, make sure the oil is hot before adding the chicken. You can test the oil by dropping a pinch of bread crumbs into the oil. If the bread crumbs sizzle immediately, the oil is hot enough.
  • Cook the chicken over medium heat for 3-4 minutes per side, or until the chicken is golden brown and cooked through. Do not overcrowd the pan, or the chicken will not cook evenly.
  • Serve the chicken cutlets immediately with your favorite dipping sauce. Some popular options include lemon basil sauce, marinara sauce, or ranch dressing.

Conclusion:

Breaded chicken cutlets with lemon basil sauce is a delicious and easy-to-make dish that is perfect for any occasion. The crispy chicken cutlets are smothered in a flavorful lemon basil sauce that is sure to please everyone. This dish is sure to be a hit with your family and friends.

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