Best 7 Chicken Cutlets With Herb Butter Recipes
**Tantalizing Chicken Cutlets with Herb Butter: A Culinary Delight for All Palates**
Indulge in the culinary symphony of chicken cutlets elevated by the aromatic dance of herb butter. This delectable dish promises a taste sensation that will tantalize your taste buds and leave you craving for more. Our carefully curated collection of recipes offers a diverse range of flavors, ensuring that every palate finds its perfect match. From the classic charm of lemon-herb butter to the bold zest of garlic-herb butter, each recipe brings a unique twist to this timeless dish. Whether you prefer the simplicity of pan-fried cutlets or the golden crisp of oven-baked ones, our recipes guide you through every step with precision and ease. Prepare to embark on a culinary journey where succulent chicken cutlets harmonize with the vibrant flavors of herbs and butter, creating a symphony of taste that will leave you utterly satisfied.
CHICKEN CUTLETS WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F.
- Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
- While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
- Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
CHICKEN CUTLETS WITH HERB BUTTER
Our family only eats red meat on occasion, so I cook a lot of Chicken. In order to keep everyone from getting sick of it, I look for all kinds of different recipes. I cannot remember where I found this one, but it is one of my favorites. Its also my kids favorite dish! The recipe calls for fresh parsley, mint, or a combination of both. I have only made it using the parsley alone, but, I am sure it good either way. I serve the chicken over white rice, so its Good & Healthy!
Provided by Chef Amy Gnaster
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
- Heat OIL in skillet over med-high heat.
- Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side), adding OIL, as needed.
- Transfer cooked CHICKEN to plate, and tent with foil.
- Add WINE to accumulated juices in skillet, bring to a boil.
- Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes).
- Add chicken, turn to coat.
- Reduce heat to low, swirl in BUTTER and choice of HERBS.
- Season with SALT & PEPPER, serve, and ENJOY!
CHICKEN WITH GARLIC HERB BUTTER
Sometimes the simplest recipes are the best. Take a boneless, skinless chicken breast, cook it to perfection, and top it with homemade garlic herb butter. That's it! Serve this over rice, with a lovely simple salad, or both! Plus, this whole baked chicken recipe can be done in under 30 minutes, which makes it great for those busy weekday evenings when you need dinner done in a flash.
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 475.
- Season with salt and pepper on both sides.
- Melt butter in a large skillet over medium heat. Drizzle in the olive oil.
- Add the chicken and cook for 2-4 minutes on each side until browned (but not cooked through).
- Transfer browned chicken to preheated oven (if not using an oven-safe skillet, transfer chicken to a greased baking dish first). Bake chicken for about 15 minutes until cooked through (internal temperature should read 165 degrees).
- In a small bowl combine butter, garlic powder, minced garlic, and fresh herbs (see notes for using dried herbs) and mash/mix with a fork until combined.
- When chicken is finished cooking, immediately top with a hearty spoonful of the garlic butter mixture. Allow it to melt over the chicken for a minute or two before slicing chicken. Enjoy!
Nutrition Facts : Calories 185 kcal, Carbohydrate 3 g, Protein 25 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 76 mg, Sodium 458 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
CHICKEN CUTLETS WITH HERB BUTTER
Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
- Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.
Nutrition Facts : Calories 362 g, Fat 15 g, Protein 40 g
CHICKEN CUTLETS WITH HERB BUTTER
Steps:
- Place flour in a shallow dish. Pat dry chicken, then season with salt and pepper and dredge in flour to coat. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer each batch of chicken to a plate and tent loosely with foil to keep warm.
- Add wine and accumulated juices from chicken to skillet and bring to a boil. Cook until liquid has reduced by half, about 4 minutes. Return chicken to skillet and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper. Serve immediately.
- nutrition information
- (Per Serving)
- Calories: 362
- Fat: 14.6g (5.1g Saturated Fat)
- Protein: 40.3g
- Carbohydrates: 7g
- Fiber: 0.3g
HICKEN CUTLETS WITH HERB BUTTER
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil. Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.
Tips:
- To ensure the chicken cutlets cook evenly, use a meat mallet to pound them to an even thickness.
- To prevent the chicken from sticking to the pan, make sure the pan is hot before adding the chicken.
- Do not overcrowd the pan when cooking the chicken. If necessary, cook the chicken in batches.
- To prevent the chicken from drying out, do not overcook it. Cook the chicken until it is golden brown and cooked through.
- To make the herb butter, use fresh herbs whenever possible. This will give the butter the best flavor.
- If you do not have fresh herbs on hand, you can use dried herbs. However, be sure to use less dried herbs than fresh herbs, as they are more concentrated.
- To store the herb butter, wrap it in plastic wrap and place it in the refrigerator. The herb butter will keep for up to 2 weeks.
Conclusion:
Chicken cutlets with herb butter is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the herb butter adds a delicious richness. This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
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