Rachael Ray: Chicken Cutlets With Fennel, Peppers & Onions Recipe

ADVERTISEMENT

Rachael Ray: Chicken Cutlets With Fennel, Peppers & Onions

Looking for a way to switch up your usual chicken dinner routine? Rachael Ray has just the recipe for you! Her Chicken Cutlets with Fennel, Peppers and Onions are so tasty, you’ll forget you’re eating a healthy meal! There’s a good chance someone in your family is a fan of crispy, fried chicken. But it’s hard to ignore the guilt that often follows the greasy, fatty meal. Now, you can have the best of both worlds! By pounding the chicken until it’s just 1/8-inch thick, you’re not getting a mouthful of thick, greasy crust. This is one chicken recipe the whole family will love and ask for again and again.

To get the recipe, click next page.

ADVERTISEMENT

Rachael Ray: Chicken Cutlets With Fennel, Peppers & Onions Recipe Ingredients

Rachael Ray: Chicken Cutlets With Fennel, Peppers & Onions Recipe

Rachael Ray’s Chicken Cutlets with Fennel, Peppers and Onions taste like a guilty pleasure, without the fat and calories! (allthingschill / Flickr)

  • salt and pepper
  • 3 eggs – beaten
  • about 1/2 C breadcrumbs
  • about 1/8 tsp freshly grated nutmeg
  • 2 tbsp extra-virgin olive oil
  • 1 bulb fennel – quartered, cored, thinly sliced by hand or on a mandolin
  • 4 large cloves garlic – sliced
  • 1/2 C white wine or chicken stock
  • lemon wedges – to serve
  • 4 pieces boneless, skinless chicken breast
  • approximately 1 C all-purpose flour
  • approximately 3 tbsp milk
  • approximately 1 C grated parmigiano-reggiano cheese
  • safflower or other frying oil
  • 3-4 red and green frying or small bell peppers – seeded, halved, sliced thin
  • 1 large or 2 medium onions – halved, sliced thin
  • 1 tsp crushed red pepper flakes
  • a handful chopped parsley – to garnish

ADVERTISEMENT

Rachael Ray: Chicken Cutlets With Fennel, Peppers & Onions Recipe Directions

  1. Butterfly the chicken breasts by slicing each breast horizontally (make sure your knife is sharp)
  2. Pound the sliced chicken under plastic wrap until 1/8-inch thick, then season with salt and pepper
  3. Set up a dredging station by putting flour with salt and pepper in one dish, beaten eggs with milk, salt, and pepper in a second dish, and the breadcrumbs mixed with cheese, nutmeg, and salt in the third dish
  4. Warm the oil over medium to medium-high heat
  5. Fry 2 cutlets at a time for three minutes per side until deep golden
  6. Keep warm in a low oven on a wire rack-lined baking sheet
  7. Heat a second large skillet over medium to medium-high heat and add extra-virgin olive oil
  8. Add the fennel, peppers, garlic, onions, salt, and chili flakes
  9. Toss 6-8 minutes until the veggies are tender but not soft
  10. Add the wine or stock, fronds and parsley
  11. To serve, make a bed of the onions, fennel, and peppers on dinner plates
  12. Top the vegetables with the chicken and serve with lemon wedges on the side

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.