Anyone know any good chicken cutlet recipes?

im trying to make dinner and dont want to make just regular fried chicken cutlets. anyone know and fun and easy recipes?Anyone know any good chicken cutlet recipes?
Marinate your cutlets in diced tomatoes, pepper, salt, Worstershire sauce. Leave for about half an hour.


Then lightly pan fry your cutlets, (put the juices/marinade in a dish in the oven on 160) when the chicken is half done transfer them into the dish in the oven and let them cook in there until soft and tender. This is kind of like a light braising, but really simple.


Serve it on a bed of mashed potatoes and veggies, (mash the potatoes '%26amp;' the veggies together) YUM! hope you like my recipe, it's really simple.Anyone know any good chicken cutlet recipes?
my favorite. just had it this week





Chicken Marsala


Ingredients:


olive oil


4 thin chicken breast cutlets


2 oz. low salt bacon cut into 1/4 inch pieces


1/2 c. flour


coarse salt


ground pepper


1/2 cup dry marsala wine


4 T. heavy cream


minced fresh flat-leaf parsley





Coat a large skillet with olive oil and set over medium heat. Add bacon and cook just until crisp and lightly browned. Remove with slotted spoon and set aside. Leave fat in pan.


Pour flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.


Heat pan with bacon fat over medium heat. Add a touch more olive oil if necessary to make approximately 2 Tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saute, turning once until browned on both sides. Think cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium heat, add Marsala and scrape browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.


Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with sauce on top with sprinkling of parsley.



here is one i absolutely love!!





RECIPE INGREDIENTS:


4 boneless, skinless chicken breasts (about 6 ounces each)


2/3 cup fine dry bread crumbs


1/3 cup freshly grated Parmesan


2 teaspoons dried basil


1 teaspoon dried oregano


1/2 teaspoon salt


1/8 teaspoon pepper


1 egg, beaten


2 tablespoons milk


1/2 cup flour


2 to 4 tablespoons olive oil for frying


1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)





2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.





3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.





4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.





5. Dip both sides of the floured cutlet in the egg mixture.





6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.





7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.





8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.





Enjoy!!
Sprinkle each with some Good Seasonings Italian dressing mix, then with some Parmesan cheese. Bake at 400F for 20 minutes. Can't be any easier than that.