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Chicken cutlets

Explore 61 recipes, 5 videos, and more

Chicken with Mushrooms

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Grilled Chicken with Blueberry-Basil Salsa

Ingredients
  • 1/2 tablespoon olive oil, plus more for brushing grill
  • 2 jalapeno chiles
  • 24 scallions
  • 3 cups blueberries (about 1 pound), picked over and rinsed
  • 1/2 small red onion, finely chopped
  • 3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
  • 1/2 teaspoon coarse salt
  • 1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
  • 1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
  • 2 pounds chicken cutlets
  • Pinch of cayenne pepper
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Chicken Tenders Parmesan with Penne and Broccoli

Time:35 mins
Ingredients
  • Coarse salt and ground pepper
  • 2 large eggs
  • 3/4 cup finely grated Parmesan
  • 1/2 cup plain dried breadcrumbs
  • 1 1/2 pounds chicken tenders
  • 1 3/4 cups tomato sauce, homemade or storebought
  • 4 ounces part-skim mozzarella, shredded (about 1 cup)
  • 8 ounces penne rigate (ridged) or other short pasta
  • 1 package (10 ounces) frozen broccoli florets, thawed
  • 1 tablespoon olive oil
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How to Make Chicken Cutlet Parmigiana

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Chicken or Veal Parmigiana

Ingredients
  • 2 cups fine plain fresh breadcrumbs (see tip below)
  • Marinara Sauce
  • 1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
  • 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
  • 1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten
  • 1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness
  • 1/4 cup vegetable oil, plus more if needed
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Pan-Fried Chicken Cutlets with Indian Yogurt Marinade

Ingredients
  • 4 chicken cutlets, each 4 to 5 ounces and 1/4-inch thick
  • Indian Yogurt Marinade
  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 2 cups panko, lightly crushed by hand
  • 2 large eggs
  • Sunflower or other neutral-tasting oil, for frying
  • Lime wedges, for serving
  • Fresh cilantro, for serving
  • Thinly sliced onion, for serving
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Red Cabbage Salad with Spicy Grilled Chicken and Pepitas

Ingredients
  • 1/3 cup pepitas (green hulled pumpkin seeds)
  • 2 ears corn, husked
  • 1/2 medium red onion, thinly sliced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • Coarse salt
  • 1 pound chicken cutlets
  • 4 whole-wheat tortillas (7 inches)
  • 3 ounces baby spinach (4 cups)
  • 1/2 small red cabbage, shredded
  • 3 tablespoons fresh lime juice (from 3 limes), plus lime wedges for serving
  • 1 tablespoon plus 1 teaspoon safflower oil
  • 1/3 cup plain low-fat yogurt
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Chicken Salad with Grapes, Avocado, and Almonds over Spinach

Time:20 mins
Ingredients
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 1 pound chicken cutlets
  • 1 teaspoon ground coriander
  • 1 bunch flat leaf spinach
  • 1 cup seedless organic red grapes, halved
  • 1/2 medium shallot, thinly sliced
  • 1/4 cup sliced almonds, toasted
  • 2 ears corn, shucked and removed from cob
  • 1 avocado, halved and thinly sliced
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Mediterranean Chicken Wrap

Time:10 mins
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Breaded Chicken Cutlets

Time:25 mins
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