Type what you have

Ingredients

• ✓ chicken cutlet
• salt
• black pepper
• egg
• mustard
• almond flour
• parmesan cheese
• garlic powder
• avocado oil
• deli ham
• swiss cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season chicken cutlets with salt and pepper; set aside.
3. 3 Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
5. 5 Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.
6. 6 Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

By France Cevallos

Ingredients

• ✓ chicken cutlet
• coconut milk
• curry powder
• lime
• honey
• garlic
• salt
• coriander
• white pepper
• scallion
• cilantro
• parsley

Instructions

1. 1 Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove cutlets from the marinade, shaking off the excess. Discard marinade.
4. 4 When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

By Bibi

Ingredients

• ✓ chicken cutlet
• butter
• sweet onion
• white sugar
• all-purpose flour
• salt
• black pepper
• egg
• water
• olive oil
• brie
• butter
• vermouth
• thyme
• arrowroot

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
3. 3 Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
4. 4 Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
5. 5 Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
6. 6 Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
7. 7 While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.

By Lia Soscia

Ingredients

• ✓ chicken cutlet
• white rice
• water
• all-purpose flour
• salt
• black pepper
• oregano
• olive oil
• butter
• garlic
• mushroom
• salt
• black pepper
• marsala wine
• chicken stock

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
2. 2 In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
3. 3 Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
4. 4 Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
5. 5 Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

By tdonoso

Ingredients

• ✓ chicken cutlet
• salt
• black pepper
• all-purpose flour
• egg
• water
• panko bread crumb
• romano cheese
• lemon zest
• oregano
• garlic powder
• salt
• black pepper
• olive oil
• butter
• mozzarella cheese
• parsley
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Lightly season each side of the chicken with salt and pepper. Add flour to a shallow dish. Whisk eggs and water together in a second dish. Combine panko bread crumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper in a third shallow dish..
3. 3 Pat chicken dry with paper towels, then dredge each chicken cutlet in the flour, shaking off excess. Dip cutlets into the egg wash, allowing excess to drip off, and, finally, dredge in the bread crumbs, pressing down on each side so breading sticks.
4. 4 Heat olive oil and butter in a large skillet over medium heat. Add breaded chicken cutlets and cook, undisturbed, until the bottom is crispy and starts to turn golden brown, about 2 minutes. Flip cutlets, and cook for another 2 minutes.
5. 5 Transfer cutlets to the baking sheet, and evenly sprinkle each with mozzarella cheese.
6. 6 Bake in the preheated oven until chicken is no longer pink and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Do not overcook.
7. 7 Remove from the oven, garnish with parsley, and serve with lemon wedges for spritzing.

By lutzflcat

Ingredients

• ✓ chicken cutlet
• olive oil cooking spray
• rosemary
• paprika
• pecan
• cherry
• apple
• herb-seasoned stuffing mix
• chicken broth
• black pepper
• salt
• celery
• onion
• butter
• sage
• egg
• half and half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk half-and-half, egg, and sage together in a bowl; set aside.
3. 3 Melt butter in a 12-inch oven-proof nonstick skillet over medium heat. Add onion, celery, salt, and black pepper; cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth, then stir in stuffing mix. Add apples, dried cherries, and ¼ cup pecans. Off heat, stir in half-and-half mixture. Smooth out stuffing mixture in the skillet.
4. 4 Season chicken cutlets with paprika, rosemary, salt, and black pepper; place on top stuffing mixture and press down until tops of cutlets are even with stuffing mixture. Sprinkle remaining ¼ cup pecans over top; lightly coat chicken with cooking spray.
5. 5 Bake in the preheated oven until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve warm.

By Bibi

Ingredients

• ✓ chicken cutlet
• salt
• black pepper
• sage leaf
• prosciutto
• olive oil
• white wine
• chicken broth
• butter

Instructions

1. 1 If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.
2. 2 Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
3. 3 Pour wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet to serve.

By SandyG

Ingredients

• ✓ chicken cutlet
• water
• kosher salt
• salt
• pepper
• all-purpose flour
• butter
• olive oil
• chicken stock
• lemon
• caper
• garlic
• parsley

Instructions

1. 1 For the brine: Combine lukewarm water and salt in a large bowl, stirring until the salt dissolves. Add chicken cutlets and let stand at room temperature for 15 minutes. Remove chicken and pat dry, discarding brine.
2. 2 Season each cutlet with salt and pepper, then dredge in flour; shake off any excess flour. Place seasoned and floured cutlets on a plate.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 x 13-inch baking dish.
4. 4 Heat half the butter and olive oil in a large skillet over medium high-heat until butter is melted and oil is shimmering. Add 4 floured cutlets and cook until browned, about 3 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining cutlets.
5. 5 Bake chicken cutlets in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 While chicken bakes, heat the original skillet over medium-high heat for the sauce. Stir in chicken stock, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Season with garlic, salt, and pepper. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, and cook, stirring constantly, until a spoonable consistency is reached, about 4 minutes.
7. 7 Drizzle sauce over the baked chicken to serve.

By Bibi

Ingredients

• ✓ chicken cutlet
• romano cheese
• bread crumb
• garlic
• cayenne pepper
• thyme
• black pepper
• salt
• olive oil
• green bell pepper
• sun-dried tomato
• garlic
• salt
• black pepper
• romano cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
3. 3 Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
5. 5 Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

By rebeccalovestocook