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Easy Recipe

Quick And Easy: Easy Breaded Fried Chicken Cutlets Recipe

Fried chicken cutlets are a surprisingly fast and easy weeknight dinner. The secret to the richest, deepest flavor: Add clarified butter to the skillet instead of frying oil (though frying oil works fine, too).

Frying chicken doesn’t have to be an endless ordeal. These fried chicken cutlets come together surprisingly quickly, without sacrificing any flavor or texture.

  • Serves 2
  • 20 minutes

  • 20 minutes

Ingredients

  • 1 cup all-purpose flour (5 ounces; 140g)
  • 3 large eggs, beaten
  • 1 cup panko bread crumbs (2 ounces; 60g), roughly crushed by hand if very large
  • 1 ounce (30g) grated Parmigiano-Reggiano cheese
  • 2 boneless, skinless chicken breast halves (5 to 7 ounces each), cut into 4 cutlets and pounded to about 1/4 inch thick each
  • Kosher salt and freshly ground black pepper
  • Clarified butter or vegetable oil, for frying (about 1 to 1 1/2 cups; see note)
  • 5-Minute Radicchio and Watercress Salad (optional)
  • Lemon wedges, for serving (optional)

Directions

  1. 1.

    Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

  2. 2.

    Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to a clean plate and repeat with remaining cutlets.

  3. 3.

    Fill a large cast iron skillet with 1/4 inch clarified butter or frying oil. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer.

  4. 4.

    Using tongs or your fingers, gently lower cutlets into the hot fat, laying them down away from you to prevent hot fat from splashing toward you. (Work in batches if necessary.) Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes. Flip cutlets and fry until other side is browned and crisp, about 3 minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets. Serve immediately with 5-Minute Radicchio and Watercress Salad and lemon wedges on the side, if desired.

Categories
Easy Recipe

Quick And Easy: Chicken Marsala With Mushrooms and Shallots Recipe

Chicken Marsala With Mushrooms and Shallots Recipe

Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that’s just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!).

  • Serves 4
  • 30 minutes

  • 40 minutes

Ingredients

  • 1 1/4 cups (300ml) Marsala wine (see note)
  • 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
  • 1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g)
  • 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
  • Kosher salt and freshly ground black pepper
  • About 1 cup all-purpose flour (5 ounces; 140g), for dredging
  • 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
  • 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
  • 4 medium shallots (6 ounces; 165g), minced
  • 2 medium cloves garlic, minced
  • 1 teaspoon (about 3g) minced fresh thyme leaves
  • 3 tablespoons (45g) cold unsalted butter, cut into cubes
  • 1 teaspoon (5ml) soy sauce
  • White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
  • Minced fresh parsley, for garnish

Directions

  1. 1.

    Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.

  2. 2.

    Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate.

  3. 3.

    Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain.

  4. 4.

    Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 10 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point.

  5. 5.

    Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper. Taste sauce and adjust with a small amount of vinegar or lemon juice, as needed.

  6. 6.

    Return chicken cutlets to pan, swirling to bathe them in the sauce and warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley and serve.

Categories
Easy Recipe

Quick And Easy: The Best Juicy Grilled Boneless, Skinless Chicken Breasts Recipe

Grilled skinless chicken breasts are all too often more like pieces of cardboard than food you’d actually want to eat. With a little know-how, however, you no longer have to stand for this injustice. The key to juicy grilled chicken breasts is to brine them first, then cook them over a two-zone fire and pull them off when they’re perfectly done.

A brine for chicken breasts, and how to cook boneless, skinless chicken breasts on the grill.

  • Serves 4
  • 30 minutes

  • 45 minutes

Ingredients

  • 4 boneless, skinless chicken breast halves (6 to 8 ounces/170 to 225g each), tender removed
  • Kosher salt
  • 1/4 cup (55g) sugar (if making a wet brine; see note)
  • Freshly ground black pepper
  • 2 tablespoons (30ml) extra-virgin olive oil
  • Type of fire: two-zone indirect
  • Grill heat: medium-high

Directions

  1. 1.

    Place 1 chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness, about 3/4 inch in height. Repeat with remaining 3 breasts.

  2. 2.

    If making a wet brine, dissolve 1/3 cup (80g) kosher salt and 1/4 cup (55g) sugar in 2 quarts (1.9L) water. Place chicken breasts in brine and refrigerate for at least 30 minutes and up to overnight. If making a dry brine, set a wire rack over a rimmed baking sheet and arrange chicken breasts on it. Sprinkle generously all over with salt on both sides, then refrigerate, uncovered, for at least 30 minutes and up to overnight.

  3. 3.

    Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. 4.

    If using a wet brine, remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with olive oil. If using a dry brine, simply season with pepper and brush lightly with olive oil. Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned and chicken is just cooked through, or until the center registers 150°F/66°C (or 165°F/74°C, if you really want to stick to FDA guidelines) on an instant-read thermometer. (It can be difficult to take an accurate temperature on such a thin cut of meat, so make sure to confirm doneness by eye; it’s okay to make a small slit into one of the breasts with a knife to confirm.) If second side browns before chicken is done, move to cool side of grill, cover, and let cook until chicken is ready. Remove chicken from grill, let rest 5 minutes, then serve immediately.