Recipes Using Chicken Cutlets

Category Poultry
Chicken cutlets are an easy alternative to bone in chicken pieces. They can be cooked as they are, or breaded and seasoned for many different kinds of recipes.
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Serve with a salad or mash and gravy or in a sandwich.

Ingredients:

Directions:

In a large bowl mix the chicken, greens, spices and lemon juice. Shape into discs 1/4 inch thickness. Dip in the beaten egg and breadcrumbs.

Place on tray and freeze for one or two hours. Remove and fry in hot oil or place in freezer trays and fry whenever. Serve hot or cold.

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Servings: 6-8
Time:20 Minutes Preparation Time
15 Minutes Cooking Time

Source: Homemade

By Dorothy from SA

Comment Was this helpful? 1

May 30, 2007

Ingredients

  • 1 envelope onion soup mix
  • 3/4 cup plain bread crumbs
  • 1/4 cup grated Parmesan Cheese
  • 6 boneless, skinless chicken breast halves, pounded thin
  • 1 egg
  • 2 Tbsp. butter or margarine, melted

Directions

Preheat the oven to 350 degrees F. In a medium bowl, combine soup mix, bread crumbs and cheese. Beat egg with 1 tsp. water. Dip chicken into egg mixture, then coat evenly with bread crumbs. On a baking sheet arrange the chicken; drizzle with the melted butter. Bake uncovered for 20 minutes or until chicken is no longer pink, turning once. Serves: 6

By Connie from Oden, Arkansas

Comment Was this helpful? Yes

April 24, 2006

Ingredients

  • 1 long loaf Italian bread
  • 1 medium tomato
  • 1 package refrigerated fully cooked, breaded chicken cutlets (4 cutlets)
  • 1 cup spaghetti sauce
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  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup large pitted ripe black olives, sliced
  • parsley sprigs for garnish

Directions

Preheat oven to 400 degrees F. Slice loaf of Italian bread horizontally in half. Wrap loaf in foil. Cut center part of tomato into thin slices; dice end pieces. Place chicken cutlets on ungreased cookie sheet. Bake chicken and Italian bread 15 minutes. Remove chicken to plate.

Unwrap Italian bread and return both halves to cookie sheet. Spread 1/2 cup spaghetti sauce on bottom half of bread. Alternately arrange tomato slices and chicken cutlets, overlapping, over spaghetti sauce, spooning 2 Tbsp. spaghetti sauce on each chicken cutlet. Sprinkle cheese over hero; bake 5 minutes or until cheese melts. Sprinkle with sliced olives and diced tomato. Garnish with parsley sprigs. Replace top half of bread. Cut hero into 4 pieces to serve. Makes 4 main-dish servings.

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By Robin from Washington, IA

Comment Was this helpful? Yes

November 22, 2005

Ingredients

  • Four chicken cutlets
  • One small onion
  • 2 cloves garlic
  • 1 cup black olives
  • 1/2 can peeled tomatoes
  • one zucchini
  • 1 KNORR Vegetable bullion cube
  • celery
  • rosemary
  • basil
  • salt and pepper

Directions

Chop vegetables, black olives and garlic (large chop) Strip rosemary from stems if fresh Remove basil leaves from stems if fresh (If using dried herbs use less - fresh about 3 Tbsp., dried about 1 Tbsp. each) Cut herbs

Brown chicken cutlets, set aside

Saute celery, zucchini, onions and garlic Do not let garlic brown, it gets bitter

Add chicken back to pan Add rosemary, basil, salt and pepper to taste Add black olives Add 1/2 can tomatoes( squish to remove juice) Put 1 cube Knorr Vegetable Bullion (one cube makes 2 cups bullion) into one cup HOT water to dissolve.

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Add to pot

Simmer over low heat uncovered until chicken is done. About 15 minutes for small cutlets.

Serve with rice or noodles. ENJOY!

I use Knorr Vegetable bullion for everything, it has a wonderful flavor and goes well with all types of meat.

By Valery Leonard from Cranford, NJ

Comment Was this helpful? Yes

I had defrosted cutlets, but I was tired when I got home from work. I wanted something easier than my original planned recipe. I found this on my Facebook cooking group, and will definitely be making it again. The measurements will change, depending upon how much meat you are cooking. I used 2 pounds of cutlets for this recipe.

Chicken Cutlet on dinner plate

Comment Pin it! Was this helpful? Yes
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Food and Recipes Recipes PoultryFebruary 8, 2020
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