Best 3 Rachael Ray Chicken Parmesan Cutlets Recipes

Welcome to the world of Rachael Ray's delectable Chicken Parmesan Cutlets! Picture juicy chicken breasts, expertly coated in a golden-brown Parmesan crust, smothered in a rich and flavorful tomato sauce, and melted mozzarella cheese, all coming together to create a symphony of flavors in your mouth. But that's not all! This article presents a treasure trove of enticing recipes that elevate the classic Chicken Parmesan experience to new heights.

Discover the secrets behind Rachael Ray's signature Chicken Parmesan Cutlets, featuring a unique breading technique that ensures a crispy, flavorful exterior and a tender, succulent interior. Learn how to craft the perfect tomato sauce from scratch, using fresh ingredients that burst with Italian authenticity. And witness the magic as gooey mozzarella cheese melts over the chicken, creating a blanket of cheesy goodness that will leave you craving for more.

But the culinary journey doesn't stop there! This article also unveils a collection of innovative Chicken Parmesan variations that will tantalize your taste buds. From a lighter, healthier version made with grilled chicken and whole-wheat bread crumbs to a decadent twist featuring crispy prosciutto and creamy Alfredo sauce, there's a Chicken Parmesan recipe here for every palate and occasion.

So, whether you're a seasoned home cook looking to elevate your kitchen repertoire or a beginner seeking a foolproof recipe for a crowd-pleasing dish, this article has got you covered. Dive into the world of Rachael Ray's Chicken Parmesan Cutlets and embark on a culinary adventure that will leave you craving for more.

Here are our top 3 tried and tested recipes!

CHICKEN CUTLETS WITH HERBS

Chicken Cutlets with Herbs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 loaf baguette bread - day old is fine
4 pieces chicken breast halves
Salt and freshly ground black pepper
All-purpose flour, for dredging
1 large egg
Several sprigs fresh thyme, leaves finely chopped
2 to 3 sprigs fresh rosemary, leaves finely chopped
A handful fresh chives, finely chopped
1 1/2 teaspoons poultry seasoning
Olive oil, for sauteing cutlets

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.

GRILLED CHICKEN CUTLET PARMIGIANA

Grilled Chicken Cutlet Parmigiana image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 pounds thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced

Steps:

Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
Preheat the broiler to high.
Layer the chicken with fire roasted sauce in a flameproof casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO

Rachael Ray's Chicken Cutlet Parmigiano image

I found this recipe in RR's cookbook, 365: No Repeats, but it is definitely a repeat! Rachel's recipe calls for Turkey cutlets but I use chicken. I also added serving it over angel hair pasta. It tastes so special but it is really simple to make. Don't let the long recipe list scare you. The sauce is oh so easy and oh so yummy!

Provided by Cricketo

Categories Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
salt
black pepper
3 tablespoons flour
2 eggs
1 cup Italian seasoned breadcrumbs, panko is good
1/2 cup parmesan cheese, grated
4 -6 chicken breasts, cutlets
1 pint grape tomatoes
1/2 cup white wine
4 ounces mozzarella cheese, shredded
8 ounces angel hair pasta, cooked according to package directions

Steps:

Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
Cook angel hair according to package directions and drain.
While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
Serve over cooked angel hair pasta.

Tips:

To ensure the chicken cutlets are evenly cooked, use a meat pounder to flatten them to an even thickness. This will also help them cook more quickly.
For a crispy coating, make sure the chicken cutlets are well coated in the egg wash and then in the breadcrumb mixture. Press the breadcrumbs firmly onto the chicken so they adhere well.
To achieve a golden brown crust, cook the chicken cutlets in a nonstick skillet over medium heat. Be sure to cook them for the recommended amount of time, or until they are cooked through.
Serve the chicken parmesan cutlets with your favorite pasta, such as spaghetti or linguine. You can also serve it with a side of garlic bread or a salad.

Conclusion:

Rachael Ray's Chicken Parmesan Cutlets are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken cutlets are crispy on the outside and tender on the inside, and the Parmesan cheese adds a rich and flavorful topping. Serve this dish with your favorite pasta and sides for a complete meal that the whole family will enjoy.