Best 6 Chicken Cutlets With Herbs Recipes
Are you looking for a mouthwatering and flavorful dish that is sure to impress your taste buds? Chicken cutlets with herbs is a delectable recipe that combines succulent chicken with a delightful blend of aromatic herbs. Whether you prefer grilled, pan-fried, or baked, this dish offers a versatile cooking experience, allowing you to customize it to your liking. With its crispy exterior and tender, juicy interior, chicken cutlets with herbs is a culinary masterpiece that is perfect for any occasion, from casual family dinners to elegant gatherings.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN CUTLETS WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F.
- 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.
- 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.
- Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
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
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F.
- 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.
- 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.
- Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
CHICKEN CUTLETS WITH HERB BUTTER
Our family only eats red meat on occasion, so I cook a lot of Chicken. In order to keep everyone from getting sick of it, I look for all kinds of different recipes. I cannot remember where I found this one, but it is one of my favorites. Its also my kids favorite dish! The recipe calls for fresh parsley, mint, or a combination of both. I have only made it using the parsley alone, but, I am sure it good either way. I serve the chicken over white rice, so its Good & Healthy!
Provided by Chef Amy Gnaster
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
- Heat OIL in skillet over med-high heat.
- Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
- Transfer cooked CHICKEN to plate, and tent with foil.
- Add WINE to accumulated juices in skillet, bring to a boil.
- Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
- Add chicken, turn to coat.
- Reduce heat to low, swirl in BUTTER and choice of HERBS.
- Season with SALT & PEPPER, serve, and ENJOY!
CHICKEN CUTLETS WITH HERB BUTTER
Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
- Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.
Nutrition Facts : Calories 362 g, Fat 15 g, Protein 40 g
CHICKEN CUTLETS WITH HERB BUTTER
Steps:
- Place flour in a shallow dish. Pat dry chicken, then season with salt and pepper and dredge in flour to coat. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer each batch of chicken to a plate and tent loosely with foil to keep warm.
- Add wine and accumulated juices from chicken to skillet and bring to a boil. Cook until liquid has reduced by half, about 4 minutes. Return chicken to skillet and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper. Serve immediately.
- nutrition information
- (Per Serving)
- Calories: 362
- Fat: 14.6g (5.1g Saturated Fat)
- Protein: 40.3g
- Carbohydrates: 7g
- Fiber: 0.3g
Tips:
- Use a meat mallet or rolling pin to pound the chicken cutlets thin. This will help them cook evenly and quickly.
- Season the chicken cutlets with salt, pepper, and your favorite herbs before cooking. This will add flavor to the chicken.
- Use a nonstick skillet or a well-seasoned cast iron skillet to cook the chicken cutlets. This will help prevent them from sticking.
- Cook the chicken cutlets over medium heat until they are browned on both sides and cooked through. Do not overcrowd the skillet, or the chicken will not cook evenly.
- Serve the chicken cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Chicken cutlets with herbs are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are a great source of protein and can be served with a variety of sides. With a little planning and preparation, you can have a delicious and healthy meal on the table in no time.
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