Thursday, August 1, 2013

Chipotle Chicken Cutlets

From the kitchen of One Perfect Bite...The chicken parts now being sold in our local markets are nearing pterodactyl portions. Like it or not, when parts get to be this large, you are going to have to put your knife skills to work and break the pieces down into more manageable proportions, if you ever want to get dinner on the table. I divide these large breast into thin cutlets and use a mayonnaise-type sauce to flavor and coat them before they are cooked. These sauces make a perfect base to hold breading or crumbs in place and they also help to tenderize the chicken. The cutlets I'm featuring tonight are Southwestern in style and they receive most of their flavor from a mayonnaise that's given zip and tang with the addition of yogurt and chiles in adobo sauce. The cutlets are very easy to make, and while they have some heat, they are delicious and will be enjoyed by most of the adults who join you at the table. I'm not sure how popular they'll be with the younger set. The cutlets make a great main course for a weeknight meal and I think those of you who try the recipe will enjoy the chicken. Here is is how it is made.

Chipotle Chicken Cutlets
...from the kitchen of One Perfect Bite

Chipotle Mayonnaise
2/3 cup commercial or homemade mayonnaise
2/3 cup plain yogurt
1 to 2 tablespoons minced canned chipotle chili in adobo sauce
2 teaspoons minced garlic
1 teaspoon grated lime zest
2 teaspoons lime juice
1/3 cup minced fresh cilantro
Salt and pepper to taste
Chicken Cutlets
1 pound thin cut chicken cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups panko bread crumbs
1 tablespoon olive oil
1 tablespoon butter


1) Place mayonnaise, yogurt, chipotle chile, garlic, lime zest and juice and cilantro in blender jar. Puree. Add salt and pepper to taste. Divide sauce into 2 parts. Refrigerate.
2) About 4 hours before serving, coat both sides of chicken cutlets with half of chipotle sauce. Cover lightly with plastic wrap and refrigerate until ready to proceed.
3) Remove chicken from refrigerator and dredge in panko crumbs.
4) Heat oil and butter in a large skillet. When butter has melted and pan is hot, add chicken breasts and saute for 3 to 4 minutes per side, or until both sides are golden brown. Remove from pan and serve immediately with additional chipotle sauce. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      

One year Ago Today: Lamb Roasted in the Style of Bordeaux

Two Years Ago Today: Lemon Sour Cream Muffins

Three Years Ago Today: Moules Mariniere


Ginny Hartzler said...

Oh yum, this looks delicious! I rarely eat red meat, so I eat chicken a LOT!

Duncan D. Horne - the Kuantan blogger said...

Looks like a great menu Mary!

Duncan In Kuantan

Lynn said...

No doubt I'd love this Mary! I agree about the size of chicken breasts, do you just cut them in 2 or do you aim for 3 pieces?:@)

From the Kitchen said...

When picking over chicken "parts", I sometimes think I would have not liked meeting that chicken while it was still walking around! Cutlets certainly make those big bird parts manageable. We'd like that extra "kick" here.


Big Dude said...

I'm grabbed by any recipe that contains the word chipotle. This dish sounds awesome and your crust looks perfect. I like to refer to the giant chicken breasts as Dolly (Parton) breasts. For barbecuing, I do prefer the big thighs and wings that come from those chickens though.

Unknown said...

There is no denying that I would absolutely love this dish!! And I love that you used the mayo/yogurt base to not only hold the breading on, but to use it as a marinade too! I think mayo and yogurt make chicken so incredibly moist!

Valerie Harrison (bellini) said...

I'm in Mary.

Kim said...

It's ridiculous the size of chicken breast... I too tend to cut these into cutlets as I can't eat an entire breast (or half)... These, I will love. In fact, I will prepare these today!

KimH said...

Oh Mary, these look awesome. Cant wait to give them a try.
Thanks so much & have a great day!

SallyBR said...

Love the flavors in this dish! I would probably use only yogurt instead of mayo, but other than that... no changes!

very delicious looking cutlet...

Penny said...

I just found some Springer Mountain Chicken Breasts that come individually wrapped in a large bag. The breasts are just the right size. I will try them with your great recipe. Thanks Mary.

kitchen flavours said...

This looks delicious, Mary! My family would be happy if served with this! Thank you for sharing, hope you have a great weekend!

Jersey Girl Cooks said...

Love the extra spice. Chicken cutlets are a staple in our house.

David said...

Mary, These chicken cutlets sound and look terrific! Nice recipe... You are right about the hunks of chicken being so large. This is a great as well as flavorful solution to the problem. Take Care, Big Daddy Dave

decocinasytacones said...

Dear Mary....what a nice recipe!!!.
My blog will be closed for some days, we´re going on holidays and I´ll be back soon with good memories and lots of pictures to share.
Love and take care!!

Anonymous said...

This is really lovely Mary! just up my alley - can't wait to try the mayonnaise - lovely
Mary x

Angie's Recipes said...

The chicken cutlet looks so golden brown and crunchy. Yum!

Rambling Tart said...

Those look absolutely scrumptious, Mary! :-) I cut my chicken breasts down too - they're just too big! :-)

Related Posts with Thumbnails