Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, oatmeal chicken breast cutlets. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Golden brown chicken cutlets are served with a lemony artichoke and caper sauce in this straightforward and delicious chicken dish. Also I use thin chicken breast cutlets not tenderloins (the allrecipes staff changed my recipe to tenderloins). How to Make a Chicken Cutlet.
Oatmeal Chicken Breast Cutlets is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Oatmeal Chicken Breast Cutlets is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook oatmeal chicken breast cutlets using 7 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Oatmeal Chicken Breast Cutlets:
- Prepare 2.5 pound chicken breast
- Get 4 eggs
- Prepare 1/2 cup low fat milk
- Get 4 garlic cloves
- Get 4 tablespoons fresh parsley
- Make ready 1/2 tablespoon garlic salt
- Get Regular oatmeal/extraf-fine oatmeal or the mix of both (to taste, necessary amount)
Coat baking pan with olive oil. Coat chicken cutlets with bread crumbs. Place slice of Mozzarella cheese on each cutlet. Roll cutlet around the cheese and secure.
Steps to make Oatmeal Chicken Breast Cutlets:
- To cut the breast into steaks we need: chicken breast, cutting board and a sharpened knife
- Steps to follow: if the chicken breast is whole, cut the cartilage that connects in the center to separate the chicken in half, remove the excess fat
- For cut it into a steaks
- Put it on the cutting board, press the chicken breast firmly with your hand, curbing your fingers upwards
- Position the knife in a middle of it, cut gently and carefully from one side to the other side of the breast (keeping it firmly pressed)
- Do the same with the other half breast
- Ingredients and Preparation:
- In a blender place the parsley, garlic, milk and liquify
- Put the preparation together with the chicken breast inside a bag with a tight seal, close it and massage
- Place it inside the refregerator, after 30 minutes massage the preparation again, keep it in the refrigerator for a 60 minutes total
- In a bowl beat the eggs, add the salt, mix well, reserve
- Put the oatmeal in a glass dish, set aside (If you like the oatmeal to be extra fine and you can not get it, you can grind it in a food processor)
- Submerge the chicken fillet in the egg, place it in the oats
- Press it on both sides
- Do the same eith each chicken fillet
- They can be cooked on the pan or in the oven:
- Pan: put a pan with oil in a medium-high heat, when it is hot, put the chicken breast cutlet in until it is golden brown both sides, do the same with each chicken cutlet, put it on a plate with paper towels to reduce the surplus oil
- Oven: preheat the oven to 400 degrees, spray a baking sheet with cooking spray arrange the chicken cutlets in it, lightly spray it on top with cooking spray and cook it for 20 minutes or until they are golden brown both sides (flipping if needed)
- I prepared them in the pan:
- I accompany with tomato, lettuce, avocado and pickled eggplants (see recipe here at Rosanas ideas)
No dry, flavorless chicken here—you'll want to make everything from crispy cutlets to flavorful soups. Breaded chicken cutlets are fairly easy to make, they just take a few steps. Put a chicken breast between two sheets of plastic wrap. This is to keep things cleaner since the plastic wrap will stop the chicken from splattering. In the picture, your cutlets are not thin at all.
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