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    PARMESAN-CRUSTED CHICKEN CUTLETS
    from "Real SimpleŽ magazine"

    You can substitute chicken breasts for the more expensive chicken cutlets as long as you flatten them to an even thinness. Place them in between 2 pieces of plastic wrap and roll or pound them using a rolling pin, a meat pounder, a heavy skillet, or even a wine bottle.

    Hands-on time: 20 minutes
    Total time: 30 minutes

    Makes 4 servings
    INGREDIENTS (CLICK TO BUY)

    2 large eggs
    1 tablespoon Dijon mustard (optional)
    2 1/4 cups (9 ounces) finely grated Parmesan
    1 cup dried bread crumbs
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    1 to 1 1/2 pounds chicken cutlets
    6 tablespoons olive oil
    1 head Boston or butter lettuce
    1 lemon, cut into wedges

    Print recipe
    PREPARATION

    In a shallow bowl, whisk together the eggs and mustard (if using). In a separate bowl, combine 2 cups of the Parmesan, the bread crumbs, salt and pepper. Rinse the chicken and pat it dry with paper towels. Dip one of the cutlets into the egg mixture, allowing any excess to drip off, then coat it in the bread-crumb mixture. Transfer to a plate. Repeat with the remaining chicken, batter, and bread-crumb mixture. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Carefully wipe out the skillet, add 2 more tablespoons of the oil, and repeat with the remaining cutlets. Divide the cutlets and lettuce leaves among individual plates. Drizzle the lettuce with the remaining oil and sprinkle with the remaining Parmesan. Serve the lemon wedges on the side.
    To freeze:
    Omit the lettuce and lemon. Transfer the uncooked Parmesan-crusted chicken cutlets to a large resealable bag, separating the pieces with a piece of wax or parchment paper. Store for up to 3 months.
    To reheat:
    Thaw overnight in the refrigerator. Cook according to the recipe. Serve with the lettuce and lemon.

    NUTRITION PER SERVING
    CALORIES 655 (56% from fat); FAT 41g (sat 4g); PROTEIN 64g; CHOLESTEROL 178mg; SODIUM 1324mg; FIBER 1g; CARBOHYDRATE 178g



    Use ABF Chicken
    Product nutrition and information
     Quantity Ingredients Est.Price
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
      JFC Panko (Japanese-Style Bread Crumbs) - $3.69/ea
     12oz.
     
      Boneless Skinless Chicken Breast Cutlets, Grade A - $4.99/lb
     5-6 pieces per pack, Grade A
     
      Boston Lettuce - $2.49/ea Save! 2 for $4.00
     Farm Fresh
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    Optional Ingredients
      Maille Dijon Mustard - $5.59/ea
     13.4oz
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
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