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Place 2 chicken cutlets on top, spacing about 1" apart. Top with a second sheet of plastic wrap. Using the blunt end of a meat mallet (or the side of a rolling pin), gently pound cutlets until ...
Thinly-pounded chicken cutlets cook quickly, so this is a great recipe if you need dinner on the table super fast. Shallots, white wine, Dijon mustard, and herbs create a savory sauce.
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until the chicken is hot and the cheeses are melted. Heat the remaining sauce in a 2-quart saucepan over medium heat until hot and bubbling, stirring ...
The meat is seasoned with salt and pepper, dipped in beaten eggs and covered with flour or bread crumbs and fried in vegetable oil. If breaded, they are normally covered with flour first before being dipped in the egg. Lime juice is then squeezed over the cutlets before serving or eating them, and they are also seasoned with hot sauce often.
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.
With this method, not only do you ensure that the breading sticks nicely to the cutlet by leading with flour and egg, but it gives the crust a nice, thick consistency.
In cuisine, cutlet (derived from French côtelette, côte, "rib" [1] [2]) refers to: a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken; a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses.