Chicken cutlets

Gold Member Joined: Jul 20 2007 Posts: 1865

DH Doesnt like sweet chicken.

I need recipes in the oven or frying pan for chicken cutlet that should be very tasty. NOT SWEET!

Thanx in advance!
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Platinum Member Joined: Jun 22 2008 Posts: 6468

dip into flour, shake off. fry for a minute on each side. pour in can of mushroom sauce, can of water. let cook for about 30 minutes. serve over rice or pasta. freezes very well.

Posted: Sun, Nov 21 2010, 1:52 am Post subject: re: chicken cutlets

4 Tbsp mayo
spices to taste (I like curry powder or paprika, garlic powder, parsley flakes, and salt)
1.5 lbs. chicken cutlets
3/4 cup corn flake crumbs

Place mayo in a medium bowl. Add spices, and adjust seasonings as you taste.
Add cut or pounded chicken cutlets to bowl. Mix well until all pieces are evenly coated with seasoned mayo.
Dip chicken pieces into cornflake crumbs.
Arrange on cookie sheet sized baking pan.
Bake uncovered in oven preheated to 375 for 20 minutes.
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Posted: Sun, Nov 21 2010, 1:57 am Post subject: re: chicken cutlets

I also marinate chicken cutlets in different combinations of spices and then "grill" them in a frying pan.

I've used soy sauce, lemon juice, garlic powder, and salt.

Frozen basil cubes, frozen garlic cubes, olive oil, and salt.

You can make classic fried shnitzel.

Posted: Sun, Nov 21 2010, 4:47 pm Post subject: re: chicken cutlets

I really like this one that I got from Gourmet Kosher Cooking -- I'm really into olives, and they are the epitome of yumminess for those of us with salt-loving tastebuds (ie savory, NOT sweet.) The recipe says chicken breast halves, but you can do it with cutlets, too. Also, you can use leftover olive tapenade as a dip, too! win-win!

Ingredients
1 cup pitted kalamata olives
1 cup green olives
12 oil-cured olives, pitted
1 tablespoon freshly chopped parsley leaves
1 tablespoon drained capers
1 tablespoon fresh thyme leaves
4 cloves roasted garlic (see below)
8 boneless, skinless chicken breast halves
Salt and freshly ground black pepper

Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a blender or food processor, combine all the olives, parsley, capers, thyme, and roasted garlic. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top chicken pieces with the olive tapenade mixture. Sprinkle with salt and pepper. Roast chicken and garlic for 25 minutes, until chicken is cooked through and golden brown and tender.

Roasted Garlic
1 head garlic
2 tablespoons olive oil

Slice the top off the head of the garlic. Drizzle olive oil over the top of the garlic. Wrap tightly in aluminum foil (you may want to put the foil around the garlic, drizzle the oil and then close the foil to get the oil all around the garlic and not create a mess). Preheat the oven to 425 degrees. Roast garlic until soft about 30 minutes. The cloves should slide out of the peel and mash easily when done.
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Senior Member Joined: May 11 2010 Posts: 121

http://www.weightnomoredietcenter.com/files/recipes_pdf/Recipes--Basic--Garlic_Lime_Chicken.pdf

I've made, its really easy and really tasty!
good luck and let us know how it works out!

Gold Member Joined: Jul 21 2010 Posts: 1728

Posted: Mon, Nov 22 2010, 5:53 pm Post subject: re: chicken cutlets

ooooh I make that one with honey-mustard sauce instead of ketchup. Also DELICIOUS.

Diamond Member Joined: Mar 17 2008 Posts: 3586

The chinese chicken from this site. Yjm...

Gold Member Joined: Feb 15 2011 Posts: 1125 Location: UK

Active Poster Joined: Feb 14 2011 Posts: 44

Posted: Sun, Feb 27 2011, 5:41 pm Post subject: re: chicken cutlets

tip: marinate!
Cutlets often taste dry and no one likes that, so I always marinate at least an hour or overnight if I can. (no more than that or the fibers will break down and the chicken will be mushy) The easiest and best is bottled Italian salad dressing. It makes such moist shnitzel and juicy grilled chicken or stir fries.

Gold Member Joined: Feb 15 2011 Posts: 1125 Location: UK

Gold Member Joined: Feb 15 2011 Posts: 1125 Location: UK