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Chicken Cutlet Recipes

- Quick weeknight chicken dinner is one of those recipe topics that never gets old. And a recipe that goes from chicken in the fridge to satisfying.


 

Here is a chicken cutlet recipes that I love to cook in my kitchen. My brother's buddy asked me to find her the best chicken cutlet recipes that is tasty. Also you should check out dinner ideas.



Chicken, Cheddar, and Bacon Salad

5 slices bacon
1 tablespoon olive oil
4 chicken cutlets (about 3/4 pound total)
kosher salt and black pepper
1 small head romaine, chopped
4 ounces Cheddar, cubed (about 1/2 cup)
1/4 small red onion, thinly sliced
6 tablespoons of your favorite vinaigrette

Directions

Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Let cool on a paper towel-lined plate. Break into pieces. Add the oil to the drippings in the skillet.

Season the chicken with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 4 minutes per side; slice.

Toss the romaine with the Cheddar, red onion, vinaigrette, bacon, and chicken in a large bowl.



Chicken and Chorizo Tacos With Slaw

4 ounces cured chorizo, sliced
1 teaspoon plus 1 tablespoon olive oil
4 chicken cutlets (about 3/4 pound total), sliced
1/4 jicama, sliced
2 radishes, sliced
1 tablespoon fresh lime juice
kosher salt
8 corn tortillas, warmed
1/2 cup guacamole

Brown the chorizo in 1 teaspoon of the oil in a large skillet over medium heat, 3 to 4 minutes. Add the chicken to the skillet and cook, tossing, until cooked through, 3 to 4 minutes.

Toss the jicama and radishes with the lime juice, the remaining tablespoon of oil, and ½ teaspoon salt in a medium bowl. Dividing evenly, fill the tortillas with the chicken mixture and the slaw. Serve with the guacamole.









Spicy Chicken and Ranch Sandwich With Crudités

1 tablespoon olive oil
4 chicken cutlets (about 3/4 pound total)
1/4 teaspoon cayenne pepper
kosher salt
1/2 cup ranch dressing
8 slices bread, toasted
1/2 cup sliced dill pickles
4 lettuce leaves
crudités, for serving

Directions
Heat the oil in a large skillet over medium heat. Season the chicken with the cayenne and ¼ teaspoon salt and cook until cooked through, 2 to 4 minutes per side.
Dividing evenly, spread the ranch dressing on the bread and form sandwiches with the chicken, pickles, and lettuce. Serve with the crudités.

















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