Tag: chicken cutlets
Grilled Balsamic Chicken with Tomato Salad
I am in a summer roll- this is an amazingly easy yet delicious, light recipe to make any evening or for company. I used one of my favorite ingredients- balsamic glaze. If you don’t have it in your pantry- it is a must. It is great for marinades, salad dressing, etc…. It has an amazing sweet and tart flavor…
- 1 cup cherry tomatoes
- 2 garlic cloves, minced
- 1 tablespoon balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- Pepper
- 2 to 3 cups mixed greens
Transfer the tomatoes, garlic, balsamic glaze, olive oil, salt and pepper to a salad bowl. Mix well and let sit in room temperature for an hour. Right before serving, add the greens and toss well.
- 4 to 5 pieces chicken cutlets (chicken breasts pounded thin)
- 1 tablespoon balsamic glaze
- 3 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
Mix the balsamic glaze, garlic, olive oil and salt in a small bowl. Transfer the chicken and the marinade to a zip lock bag and marinate for 2 hours in the refrigerator. Take out half an hour before grilling. Grill till done, careful not to over cook. Take off grill. Serve with tomato salad on top.
Chicken Cutlets with Mint with Roast Potatoes
This is a great dish to make with chicken breast. It is healthy and super delicious. I made some roasted onions as a side…
- 3 to 4 chicken cutlets
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried mint
- 1 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
Mix the oil, mint, coriander, pepper flakes and salt in a shallow container. Add the chicken cutlets and mix well. Marinate in the fridge over night or at least 3 hours. Take the chicken out at least half an hour before cooking.
- 6 to 7 baby potatoes, peeled and cut in half
Transfer potatoes in a medium saucepan, cover with water and bring to a boil. Simmer for ten minutes or till the potatoes are cooked through but not mushy. Drain the water and keep aside.
- 2 tablespoons extra virgin olive oil
- Salt
Preheat oven to 350 degrees F.
Heat a non-stick frying pan with the oil and brown the chicken cutlets on a high heat for about a minute each. Take out and transfer to oven to finish cooking. Cooking time will depend on the size and thickness of the cutlets. Add the potatoes to the same pan and brown on medium high heat till all sides are golden brown.
- 3 to 4 cups mixed greens
- Your favorite dressing
Dress the greens and place the chicken cutlets and potatoes on top and serve.
Chicken Cacciatore
My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!
- 2 cups cherry tomatoes
- 1 large red pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces
- 16 ounces, Cremini mushrooms, cut in half
- 4 large garlic cloves wrapped in aluminum foil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Sherry wine vinegar
- Salt
- Pepper
Preheat oven to 400 degrees F.
Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.
- 2 pounds chicken cutlets
- 1 cup all purpose flour
- 2 teaspoons salt
- Pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
- 2 cups chicken broth
- 1 tablespoon capers, drained
- 1/3 cup fresh basil, sliced thin
Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.
Miso Udon Noodles with Chicken and Scallops
We love anything with noodles in our house. So, when we visited a Japanese grocery store in Edgewater, NJ, we were thrilled to find fresh Udon noodles in the freezer. I was inspired by the yaki udon my daughter orders at our favorite Japanese restaurant. The key ingredient is to have white miso which is readily available at grocery stores. Try this dish- it is delicious!
- 1 pack udon noodles, cooked according to package instructions
- 2 tablespoons extra light olive oil
- ½ pound scallops, cleaned and sliced in half
- 2 to 3 chicken cutlets, sliced thin
- 2 inch piece fresh ginger, grated
- 1 10 oz pack Cremini mushrooms, sliced
- 1 small bunch of bok choy, chopped, whites and greens separated
- ½ cup cilantro, chopped
Miso Sauce
- 1 tablespoon white miso
- 1 tablespoon mirin
- 1 tablespoon low sodium tamari
Mix all the ingredients in a small bowl and keep aside.
- ½ cup chicken broth
- 2 teaspoons cornstarch
Mix the cornstarch into the chicken broth and keep aside.
Heat a wok like pan with the oil. Brown the scallops and chicken slices on high heat, in 2 to 3 batches and keep aside. Add the ginger and mushrooms to the pan and sauté on high heat until the vegetables are golden brown- about 4 to 5 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the greens parts, noodles, scallops and chicken. Saute for a minute and add the miso sauce and chicken broth. Mix well and bring to a boil. Cook till the chicken strips are cooked through. Check for seasonings and garnish with cilantro. Serve immediately.
Indian Style Chicken Cutlets
My daughter was complaining to me the other day about missing chicken nuggets. She claimed not to remember the last time she had them. In my mind- that is a good thing. I explained to her chicken nuggets are for younger kids and especially for those who are a bit picky and don’t like to eat anything else. It didn’t make her feel better and asked me to buy some.
I convinced her to let me make her some instead and she agreed.
I have made chicken cutlets in the past that she has enjoyed. I almost always use panko bread crumbs to add the crunch- plus I always bake them and never fry.
For these- I decided to add an Indian spin to them. I marinated the chicken tenders in garlic, lemon juice, salt and olive oil. All these ingredients gave the chicken super flavor- I was already to a good start.
Next I prepared the breading. I added mustard seeds and curry leaves to the panko breadcrumbs to add great flavor. I added turmeric, salt and coriander powder to the flour. All in all it was a lot of deliciousness going on with all the spices.
My daughter was watching me as I was putting the cutlets together and was not happy with the way they looked- especially the green curry leaves. As usual, I convinced her to try them and she was thrilled- she loved them. She claimed the chicken reminded her of popcorn! I served the chicken with the tomato rice and it was a delicious meal…
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Mushroom and Fontina Pasta Bake with Chicken Cutlets
This is my take on macaroni and cheese with chicken nuggets. I love coming up with healthier versions of these classic dishes that kids love so much. The problem is that most of the things our kids love to eat are not so healthy. I am always thinking of ways to come up with things they will eat happily which are healthy.
So in this version the chicken cutlets are breaded and sauteed in a non-stick pan. They are delicious with parmesan cheese in the breading. I could just eat the cutlets on their own. They are crispy and healthy and most importantly the kids love them.
I decided to pair the cutlets with pasta I made with sauteed mushrooms, a bit of homemade tomato sauce and fontina cheese. I love fontina cheese since it melts so well and has a great nutty flavor. It is mild enough for the kids to enjoy.
I gave this dinner to my daughter and her friend. They loved it! There was silence for a few minutes as they ate- now when does that happen when you get two girls are together?? It was fabulous!
My husband and I ate it with a nice green salad and red wine. It was delicious evening…
- 10 ounces cremini mushroom, sliced
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ pound elbow pasta, cooked al dente
- ½ cup grated fontina
- 1 cup marinara sauce
In a frying pan, heat the olive oil on high heat. Add the mushroom and sauté for 4-5 minutes on high heat, stirring constantly. Add the garlic and salt and sauté for another 2-3 minutes. Turn the heat off and keep aside.
In an ovenproof pan, add the cooked pasta, sautéed mushrooms, grated fontina cheese and the marinara sauce. Mix well and bake in a 350 degrees for 20 minutes. Serve with the chicken cutlets on top.
- 1 pound chicken breast, pieces pounded thin
- 1 cup all-purpose flour mixed with one teaspoon salt and ½ teaspoon pepper
- 1 cup bread crumbs mixed with one teaspoon salt and ½ teaspoon pepper
- 2 eggs, beaten mixed with one teaspoon salt and ½ teaspoon pepper
- 2 tablespoons olive oil
In 3 large wide bowls add each of the three ingredients to set up a breading station.
Take a piece of thin chicken cutlet and dip into the flour bowl patting the excess flour off. Dip into the egg mixture and then cover with the breadcrumbs. Place the breaded chicken into a large non-stick frying pan with heated olive oil. Bread all the chicken pieces and cook for 4-5 minutes on each side on medium heat till the chicken is cooked (time may vary depending on the thickness of the pieces).
Serve on top of the baked pasta.
