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What's For Dinner? v17.22 -- Chicken Cutlets [1]

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Date: 2022-12-03

Chicken breast, sliced thin and pounded, two different ways

I eat a lot of chicken and I’m not always creative about it. These ideas are a step up from my typical marinate-and-bake, but not really that much effort. Both feature chicken breast playing the role of veal in classic recipes. Pay attention to the portion sizes: you probably want 6 ounces or less of protein per serving and a half breast is often twice that size.

Chicken Schnitzel

from easyweeknightrecipes.com — serves 4

I have quoted the low-oil recipe, but I prefer to shallow-fry the schnitzel in maybe 1cm of oil. Many schnitzel recipes say to deep fry, do that if you prefer but with total immersion the cooking time is less. Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded

Salt and freshly ground pepper

½ cup all-purpose flour

1 teaspoon paprika

2 large eggs, beaten

1 cup panko breadcrumbs

4 tablespoons canola oil, or vegetable oil

1 lemon, sliced into wedges, for serving Season the chicken fillets generously on both sides, with salt and pepper. Combine the flour and paprika in a shallow bowl. Place the eggs in a second bowl. Place the panko in a third bowl. Add a pinch of salt to each bowl, and stir or whisk to combine. working right to left. this looks like i put the paprika into the breadcrumbs not the flour. Dredge each chicken breast first in the flour, then in the eggs, and lastly in the panko, turning to coat all sides evenly. Shake off the excess over each bowl. Place the chicken on a baking sheet or plate. Heat half of the oil in a large skillet over medium-high heat. When the oil is hot, gently place two chicken pieces in the skillet, and cook until golden and crisp, about 4 – 6 minutes per side. The internal temperature of the chicken will register 165°F when done. Transfer the cooked schnitzel to a paper-towel-lined plate, and repeat with the remaining oil and chicken. Serve chicken schnitzel with lemon wedges.

Chicken Saltimbocca

from foodandwine.com — serves 4

I love sage and will happily use more than specified. Some variations of the recipe melt fontina cheese on top.

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded

Salt and freshly ground pepper

8 large sage leaves

4 thin slices prosciutto di Parma

All-purpose flour, for dusting

2 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter, cut into tablespoons

1/4 cup plus 2 tablespoons dry white wine

1 cup chicken stock or low-sodium broth

Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.

Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.

Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

[I didn’t take any good pictures of this but I did cook it and it was good.]

I still haven’t decided what I’m cooking for dinner. I have chicken breast and could do either of these recipes.

What’s for dinner at your place?

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