Posted by Mira | Posted in Recipes with Meat | Posted on 27-09-2011
Tags: chicken breast, chicken cutlet, cutlet, picnic, picnic food, picnic ideas
There are several reasons why I prefer cooking chicken breasts. It is fast, tasty, and nutritious. Thus in the following article you will find picnic food recipes for breaded chicken cutlets. You can perfectly have it as your picnic food. Here you will find a recipe and tips to vary it to your taste.
Preparing Chicken Breasts
For this recipe you will need two boneless chicken breasts. If you have breasts with bones you will need to take them away. You will not need the chicken skin either. All you need is fillet of the chicken breasts.
You can have thick or thinner cutlets – depends on your taste preferences. If you like cutlets thin then cut each breast (horizontally) lengthways in 2-3 thinner cutlets. You can keep these chicken pieces in the plastic wrap frozen in the fridge as long as you need. If you prefer thicker breast halves don’t cut them. Yields 2-3 servings.
1 chicken breast (2 halves)
half garlic clove
2 tbsp veg. oil
1 cup plain dry bread crumbs
salt and freshly ground black pepper
Rinse and pat dry the chicken breasts. Remove bones and skin if needed. Lay the chicken pieces evenly on the cutting board. Cut the breasts lengthways if you prefer cutlets to be thinner and crustier. However, if you cook the halves as they are cutlets will be more tender. Cut off connective tissue where needed. Pound the chicken cutlets on both sides with a tenderizing mallet. Sprinkle with salt and black pepper.
Tip: You can also get the desired thickness of the breast by pounding the breasts by the smooth side of the tenderizing mallet.
Note: To prevent any direct contact with the raw meat cover the cutting board with plastic file (waxed paper) before laying the meat. Then when all pieces are on the file cover them with another plastic file before starting pounding.
Break the egg into a small bowl and whip it. Add the pureed half of the garlic clove (if the clove is small use the whole), sprinkle some salt; whip slightly. Dip the chicken pieces into the whipped egg. Have the bread crumbs in a larger bowl or a plastic package. Coat the picnic cutlets in the bread crumbs on both sides.
Have a frying pan on the hob over medium-high heat. Pour olive oil and allow to heat. Once coated lay the cutlets in the hot skillet. Panfry each side for a couple of minutes. You will see the chicken turn golden-brown. Remove from the frying pan using a spatula. If you don’t want extra oil on the chicken place the cutlets on a paper towel to absorb excess oil.
Bread crumbs will give the cutlets extra tenderness. You can serve them hot or at room temperature.
When you have prepared (rinsed, dried, and removed bones and skin), cut and pounded the chicken breasts. Likewise, dip them in the whipped egg with garlic. Shortly panfry the meat pieces in the hot oil in the frying pan. Have the oven ready at 350C. Lay the cutlets on the hot baking sheet, place in the oven for 10-15 minutes to bake. Yields 2 servings.
Another delicious option
Yields 4-5 servings.
2 chicken breasts (4 halves, 1.5 lbs)
1 large egg
1 tbsp water
0.25 cup plain dry bread crumbs
0.25 cup grated Parmesan cheese
1 tbsp vegetable oil
1 tbsp butter
salt and ground black pepper
Rinse and pat dry the chicken breasts. Remove bones and skin if needed. Lay the cutlets on the cutting board covered with a waxed paper. Cut the breasts widthwise to get thin cutlets. Whip the egg in a bowl, add water and salt, beat well to incorporate. In another bowl mix together the bread crumbs, grated Parmesan cheese, sprinkle with salt and pepper.
Slightly coat the slices with flour. Then dip them in the whipped egg and coat evenly in the bread crumb mixture. Place a frying pan over a medium-high heat. Add oil and butter. When butter is melted and oil becomes hot lay the breaded cutlets in the skillet. Panfry for a couple of minutes on each side.
Tip: You may panfry chicken breasts also without using bread crumbs. In this case pound the chicken breasts, sprinkle with salt and pepper and slightly brush with pureed garlic. Panfry in the hot oil, serve warm.
Serve anything which is best to your taste as a garnish for this picnic food.
You are welcome to read:
Baked Chicken Recipe