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Tag Archives: chicken

Classic Breaded Chicken Cutlets

There’s nothing like simplicity in a time like this. Staple ingredients, basic recipes, and home cooking somehow taste so much better and flavorful than complicated and obscure meals sometimes. I can get a little too over-complicated sometimes when it comes to cook, and ESPECIALLY baking, so I am always working to reflect on what I’m doing: how many swaps did I implement this time? What was the measurement of this ingredient? How long should I bake or sear it for? How do I remedy too much salt? Too liquidy? These are some of the questions I am always asking myself when in the kitchen, but with classic recipes like chicken cutlets, the measurements and taste somehow always come out perfect.

I’m not diagnosed with celiac or gluten intolerance, but I just feel better when I don’t eat a whole ton of bread or gluten. Sure, I can take down a massive french toast, or a large hero sandwich from a deli, but 9 times out of 10 I feel like garbage afterwards, largely because of the bread. That’s not to say I don’t indulge, but I am mindful, and that’s why a lot of my cooking and baking is directed toward gluten-free. However, I will N E V E R say no or turn down a good chicken cutlet. Who doesn’t love a tender, juicy, crispy on the outside piece of delectable chicken?

If you’re a novice cook in your kitchen, this is THE recipe for you. It’s incredibly simple, with standard ingredients, and once you’ve mastered the chicken cutlet, you can ramp it up with chicken parm, chicken cutlet wraps, chicken cutlet salads, and even chicken pasta bakes! Let’s get started…

Here’s what you’ll need:

  • 4 boneless, skinless chicken breasts, rinsed and filleted
  • 3 large eggs
  • 2 cups breadcrumbs
  • 4-5 tbsp olive oil, and probably more to coat the pan
  • Cast iron skillet or deep frying pan
  • 3 dinner plates
    • one for the breadcrumbs
    • one for the breaded chicken
    • one for post fried chicken to sit on paper towel
  • Salt
  • Pepper

To start, get your “assembly line” together, meaning: arrange your plates and bowl for the egg-wash. You’ll have a plate (or I use a cutting board) of the filleted chicken breasts, bowl of egg wash (Just cracked and whisked eggs), plate of breadcrumbs, and extra plate to put the breaded chicken before you fry it.

  1. First, rinse and pat dry your chicken breasts. Lay flat on a cutting board and fillet them: you’ll place a hand on the chicken breast, take a slicing knife, and cut the chicken breast horizontally in half from one side to the other, this will make one chicken breast into two thin sliced breasts. Repeat for all pieces (if you have four large breasts, you’ll end up with eight!). Then, season with salt and pepper.
  2. Crack your eggs. Whisk them together and leave as is.
  3. Take your cast iron skillet or your deep frying pan and place onto the stove. Pour enough oil to coat the bottom of the pan, and add another two tbsp. You want enough oil in the pan so that there’s minimal splatter, and so the oil crackles/fries the chicken enough without sticking to the bottom of the pan.
  4. Begin to make the cutlets. Take a piece of chicken, dip into the egg, then into the breadcrumbs, coating both sides evenly. Place on plate and repeat until all chicken is breaded.
  5. Heat your skillet/pan on medium heat. You may need to play around with the heat so that the cutlets do not burn. Layer two or three pieces of chicken into the pan and let them fry for 3-4 minutes per side. Overcooking the chicken will burn the breading and will also dry out the chicken – our goal here is a golden crust with a juicy bite!
  6. Place the fried chicken cutlets on a plate with a paper towel to absorb the excess oil. Repeat this step until all the chicken is cooked.

I swear by this method, and it is pretty standard from what I understand, but I wanted to add this recipe here for anyone who is venturing into the cooking world, for anyone who has attempted cutlets but forgot how much oil or how to fillet a chicken. This recipe will become your backbone of cooking and will virtually take you anywhere when it comes to being in the kitchen. Have fun, stay safe, and happy frying!

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Roasted Chicken Thighs with Fingerling Potatoes and Tomatoes Skillet

I guess there’s no better time than the present to start getting creative in the kitchen, and becoming way more comfortable with simple, easy recipes with ingredients found in the kitchen or pantry. It’s a struggle to find onions, chicken toilet paper (still) and obviously cleaning products, so I write this blog entry with gratitude that I have been lucky enough to snag delivery windows for groceries. I pray that this pandemic is over sooner than later, and that we don’t return to normal – because that wasn’t working. I hope we come back to a space of kindness, thoughtfulness, awareness of what we have taken for granted in the past, and eternal respect for our heroes in scrubs, in grocery stores, delivery uniforms, and classrooms. With that being said, I present to you one of the most delicious chicken skillet dinners I’ve ever made. Like, ever.

One of the beautiful things about using a cast iron skillet is that everytime you cook with it, it absorbs the seasoning from the previous use, and it adds a different dimension of flavor to the dish. I had the skillet out on the counter, drying from use for a bolognese (link to that recipe here) and decided to use it again for chicken. I may need to get a few more of these skillets because I am slowly becoming obsessed. Cast irons, when thrown in the oven, help with overall crispiness to the dish and helps with even cooking. It’s safe to say I was very pleased with how this recipe came out, especially with the fingerling potatoes and tomatoes.

Here’s what you’ll need:

  • 1 lb or package of bone-in and skin-on chicken thighs, rinsed and patted dry
  • 1 cup grape tomatoes, sliced
  • 1.5 cups fingerling potatoes, rinsed and sliced
  • 2 tbsp olive oil
  • 3 tbsp Chili Lime seasoning from Trader Joes – (or chili powder, onion salt, garlic powder, paprika.)
  • Dried basil
  • Dried Rosemary
  • Garlic powder
  • Salt
  • Pepper

Preheat the oven to 375*. Rinse and pat dry the chicken and put into a bowl. Pour your seasoning into the bowl with the chicken (chili lime, garlic powder, dried basil, salt) and toss to coat – be sure to massage the seasoning into the chicken. Pour one tbsp of oil into the bowl with the chicken and mix again, then place the chicken into the skillet. Rinse the fingerling potatoes and tomatoes and slice in half. Throw the vegetables in a separate bowl with salt, pepper, and dried rosemary. Pour the remaining olive oil into the bowl and toss to combine.

Pour the vegetables into gaps of the skillet, and assemble around the chicken as shown below. Bake in the middle rack for just over an hour (65-70m is perfect). Serve as is or add a side salad 🙂 A delectable meal, perfect for staying at home; stay safe and well friends!

Paleo Chicken Nuggets

Hi my name is Morgan and I am a five year old when it comes to chicken nuggets or tenders. Whenever hubby and I go to Citi Field for a Mets game (LGM!) I always get the same. exact. thing: Chicken tenders and french fries with a shake (from Shake Shack because duh…). I’ve ventured off the beaten path once and got a sausage and peppers, and the game wasn’t the same. What’s not to love about tenders and nuggets? They’re crispy, fried, juicy, and honey mustard makes for the perfect pairing. No questions asked.

I love using cassava flour to make nuggets, tenders, and cutlets because not only is it grain/gluten free, it’s provides such a depth of flavor from the yucca root itself. I use Thrive Market’s Cassava Flour – found here (also if you use the banner, you can get $20 shopping credit when you sign up for a membership!) and love the texture of it. Cassava is also super versatile and is usually a 1:1 ratio for subbing out AP flour when baking. The way the chicken crisps up when battered in cassava flour is very similar to using breadcrumbs.

Here’s what you’ll need for these paleo nuggets:

  • 3-4 boneless, skinless chicken breasts
  • 1 cup Thrive Market Non-GMO Cassava Flour (or preferred brand)
  • Dried oregano
  • Dried thyme
  • Dried rosemary
  • 4 tbsp avocado/olive oil
  • 3 tbsp grass fed butter
    • having a blend of healthy fats to shallow fry the chicken in helps with the crispiness and less splatter.
  • dipping sauce of choice
    • we used Cedar Foods tzatziki sauce.

For these nuggets, it’s as simple as a four-step process:

  1. Rinse and pat dry your chicken. Slice each breast into bite size pieces.
  2. Pour the cassava flour and dried spices into a large bowl and whisk to combine.
  3. Add chicken pieces to the flour and mix together to fully coat each piece.
  4. Heat a skillet/large pan with oil and butter on medium heat and begin to place several pieces into the skillet. Let each piece sit for 3-4 minutes per side. Repeat until all chicken is cooked.

I swear this will become a family favorite, and will definitely be a weeknight go-to as this is one simple and quick dinner to pull together, especially if you have the chicken cut ahead of time. This could be delicious as chicken alfredo, thrown in with some broccoli for a stir fry, or just as is with a dip and veggies on the side!

Chicken Teriyaki Meatballs

Being that it’s Thanksgiving, I should probably experiment with turkey recipes, but neither my husband or I are super crazy about it, although I do have my eyes set on tying to make roasted turkey legs (i’d prefer dark than white meat from a turkey anyway). I remembered I had ground chicken in my freezer and decided to give this one a shot, because chicken meatballs can take one sharp sauces such as teriyaki and I figured why not, it’s Black Friday and I am absolutely not about to go shopping – may as well cook!

Here’s what you’ll need for the chicken meatballs:

  • 1 lb or package of ground chicken
  • 1 egg
  • 1 tbsp olive oil
  • 1/4 cup breadcrumbs as a binding agent
  • Chopped veggies such as carrots, celery, and onion (aka Mirepoix – you can buy store made already which I did this time around)
  • Paprika
  • Garlic powder

Preheat your oven to 400 degrees. In a medium sized bowl, combine the ground chicken, egg, breadcrumbs, spices, oil, and mirepoix. It will be a rather sticky blend but it will bake just fine.

Line a baking pan with aluminum foil and spray with your choice of spray oil. Portion on the meatballs with a tablespoon, roll into balls and place on the tray. The mix should make around 16 meatballs. Bake for 30 minutes at 400 degrees.

For the teriyaki sauce, I used Primal Kitchen’s No Soy Teriyaki but added arrowroot to thicken it up and a bit more coconut aminos. The end result is a super delicious soy-free, paleo sauce to pour over the meatballs, and pair with a side of wild rice and veggies! Enjoy!

Chicken and Broccoli Stir Fry

I am a sucker for a good chinese food take out night. The flavor, the greasiness, the dumplings (I am obsessed with dumplings), and the overall deliciousness of the cuisine. I know that American-style chinese food is not necessarily compatible to the real deal in China, and American-style chinese food tends to have a significant amount of sugars, sodium, and soy sauce, which causes my belly to get upset pretty quickly. I have always wanted to dabble at making a stir fry, so I figured tonight was the perfect night to do so.

I love recipes that call for simple ingredients, such as this one. I’ll keep the narrative light on this recipe but will say that I swear by Coconut Aminos. Coconut aminos acts as soy sauce and even sometimes a teriyaki when sugar is added, as it’s made directly from a coconut and has a lot more nutrients than soy sauce. I don’t prefer soy products so this is a great alternative, especially when paired with rice wine vinegar and a toasted sesame oil.

Here’s what you’ll need:

  • 1 bag pre-cut broccoli florets (or two small heads of broccoli cut at the florets)
  • 1 lb chicken breast
  • 3-4 tbsp rice wine vinegar
  • 3-4 tbsp toasted sesame oil
  • 3-4 tbsp coconut aminos
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 bundle of stir fry rice noodles

To start, dice the chicken breasts into smaller bite size pieces. Heat a large pan to medium heat and add in oil and minced garlic. Add the chicken to the pan and begin to cook until all pieces are fully white, they are more than likely not cooked through but the chicken will cook as you layer in the sauce and broccoli. Add the broccoli and the sauces (coconut aminos, rice wine, and sesame oil). I would also add that you can lessen or increase the amount of each sauce as you desire. I also added a sprinkle of salt and pepper and red pepper flakes for good measure and a nice kick! Cover and let sit for a few minutes until broccoli becomes soft, and stirring occasionally.

Meanwhile, Boil 4-5 quarts of water. Add in the stir fry noodles and turn off the heat. Let the noodles soak for 8-10 minutes and add them to the chicken and broccoli. The sauce will start off thin, but as the noodles are added and stirred, the noodles will absorb the sauce so feel free to add a bit more of rice wine vinegar or even 1/4 cup water if you desire. I promise frontloading the 3-4 tbsp of all of the liquids will be just enough.

The results are a lighter, healthier, and umami-satisfying version of the OG Chicken and Broccoli from your local take-out. NOMaste 🙂

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