Looking Chicken Cutlets Ideas

manyhats

Mon, Jun 18 2012, 10:52 pm

I would like to cook it whole and end up with a juicy flavorful cutlet. Your suggestions are most appreciated.

baker1

Mon, Jun 18 2012, 10:57 pm

I have a couple of great recipes.
1- cut each cutlet into thin peices.
marninate in a bag with Mayo., fresh garlic, kosher salt and white wine (optional)

Let sit for 15min.- 2,3 hours. The longer the better. You can either grill it or broil it for about 15min.

2- cut each cutlet into thin peices.
spread in a 9 by 13.
cover with spiced mayo.
top with bread crumbs
bake for 40 min. uncovered

Mrs Bissli

Tue, Jun 19 2012, 7:57 am

Marinate in Italian dressing for an hour or so.
Then you can either coat with crumbs and fry a la schnitzel, or grill briefly.
Comes out moist and flavourful every time I make it.

Instead of italian dressing, you can marinate in BBQ sauce (or teriyaki sauce) and
grill/bake it. The trick is to make sure meat is of even thickness.

(I'm assuming when you say cutlets it's flat piece of breast meat)

smilethere

Tue, Jun 19 2012, 8:00 am

Marinate in soy sauce for a few hours or over night.

Grill.

Absolutely delicious, becomes soft, juicy and crispy outside.

shabbatiscoming

Tue, Jun 19 2012, 8:28 am

I just did this last night.
I put a whole chicken cutlet in the frying pan. I used NO oil at all.
I put different sauces that I like on one side, let it simmer in its juices, turned it over, put some more sauces.
Then I added some mango juice.

I left it on a very small fire for about 30 minutes, adding either water or mango juice where there was no more liquid left.
It was very good and moist.

chocolate chips

Tue, Jun 19 2012, 8:43 am

I fry up an onion sliced, add zuchini slices and fry for 7mins.
Then I add the chicken cutlets and cook on each side until white (5 mns). Cover with hot n spicy or regular sweet n sour duck sauce, salt and pepper and leave for 10mins.

It is so soft and moist its yum.

Also try this:
Cube the cutlet and dip the cubes in egg then matza meal and salt mix and then fry for 5 mins until brown on each side. Then using barbecue sticks, put cubes of pepper, zuchini, and any other veg you want onto the sticks with the cutlet cubes in between.
Put on a tray and cover with sweet n sour sauce. Bake for 20mins.

manyhats

Wed, Jun 20 2012, 1:10 am

Thank you for your responses.

baker1: Can this be done with a whole cutlet, instead of strips.

Mrs Bissli, sounds good. Would like to try.

Shabbatiscoming: interesting! Would it work in the oven?

chocolatechips: Protein and vegetables together. I like.

Thanks again.

Any more ideas?

MountainRose

Wed, Jun 20 2012, 4:08 am

Chicken Breast Picatta w/capers & mushrooms

Marinate whole cutlets in lemon juice and white wine for half an hour.
Cover each cutlet in flour.
Place in hot frying pan until flour has turned a nice brown (2-3 min each side)
Add capers, mushrooms, and enough marinade to cover the bottom of the pan
Cook each side for five more minutes, or until the inside is no longer pink

I like to serve this on a bed of rice, mixing some of the mushrooms into the rice for flavor.

It can be served straight out of the pan or reheated for either shabbos meal :-)

Sara255

Wed, Jun 20 2012, 5:19 am

2 amazing recipes from kosher by design- great for Friday night.

pine nut chicken, which is basically a nice bread crumb you make from fresh bread, fresh herbs, and pine nuts, and coat chicken in dijon mustard and then the mixture and bake. It's a really nice shabbos recipe.

olive chicken, which is super yummy- marinate chicken in olive oil and basic spices, then covered with a sauteed mixture of tomatoes and olives and onions, and baked.

Both are in the oldest KBD.

sunny90

Wed, Jun 20 2012, 7:53 am

MountainRose wrote:

I second this--it's delicious!
I use this recipe but I dredge the chicken in flour first.

Sara255

Wed, Jun 20 2012, 8:13 am

sure I can post it but is that ok if it's not my own recipe? its from a cookbook- kosher by design.

smss

Thu, Jun 21 2012, 6:06 am

Mrs Bissli wrote:

Marinate in Italian dressing for an hour or so.
Then you can either coat with crumbs and fry a la schnitzel, or grill briefly.
Comes out moist and flavourful every time I make it.

This is a REALLY yummy one...I used to make it all the time...wish they had Italian dressing here Sad

anonymrs

Thu, Jun 21 2012, 6:13 am

smss wrote:

Mrs Bissli wrote:

Marinate in Italian dressing for an hour or so.
Then you can either coat with crumbs and fry a la schnitzel, or grill briefly.
Comes out moist and flavourful every time I make it.

This is a REALLY yummy one...I used to make it all the time...wish they had Italian dressing here Sad

Where do you live? I've seen Italian dressing in many stores here.

be good

Thu, Jun 21 2012, 7:54 am

MountainRose wrote:

similar and AMAZING recipe here: http://culinarykosher.com/my-r.....HWhYE

its well worth the effort!

manyhats

Thu, Jun 21 2012, 9:22 am

Thanks for recipes. They sound wonderful. Also thanks for thumbs up.

Are capers a type of fish? If so, I would omit it from a chicken recipe.

chocolate chips

Thu, Jun 21 2012, 11:09 am

I just got another recipe but I have not tried it yet.
Fry up onion and mushroom. Pour into a container and layer the cutlets ontop.
COver with a mix of duck sauce and sesame terriyaki sauce and bake covered for 10mins and uncovered for 10mins on 400F

Looks yum, gonna try it next week.

nycgal

Mon, Jul 02 2012, 2:25 pm

manyhats wrote:

Thanks for recipes. They sound wonderful. Also thanks for thumbs up.

Are capers a type of fish? If so, I would omit it from a chicken recipe.

Capers is a fruit, similar to olives

Capers