Best Cheesy Nut Cutlets Recipes

CREAM CHEESE PASTRY NUT ROLLS (RUGELACH)

Steps:

• Cream first four ingredients together until smooth. (You may add in the yolk from the egg white if you like. I didn't, but it wouldn't hurt.).
• Mix in the flour to make a soft dough.
• Divide the dough iinto four equal balls. Flatten and wrap in plastic or waxed paper. Chill for at least 30 minutes.
• Melt the preserves, either on the stove in a saucepan or in the microwave, using either a glass or ceramic dish. Allow to cool slightly.
• In a small bowl, combine nuts with sugar, cinnamon and pinch of salt. Set aside.
• Preheat oven to 375 degrees F.
• Working with one disk of dough at a time, roll out on a floured surface into a thin circle about 10 inches in diameter.
• Put 1/4 cup of melted preserves on top of the dough and spread evenly, leaving 1/2 inch around the edge uncovered. (Pick off any really large pieces of fruit. It will be easier to roll.).
• Place a "shot" glass upside down in the center of the circle and sprinkle 1/4 of the nut mixture over the rest of the preserve-covered dough. (This also makes it easier to roll. Remove the glass before cutting.).
• With a rotary cutter, or very sharp knife, cut the circle into 12 equal wedges. Roll up each wedge, startng with the outside edge and ending with the point. Turn the ends in to form a crescent, if desired.
• Place on parchment-lined baking sheet. Beat egg white with 1 teaspoon of water and brush on tops. Dust with sugar, if desired.
• Bake until golden, 16-18 minutes (depending on your oven).
• Cool completely on a wire rack and store in an airtight container.
• Repeat with the other three circles of dough.
• As a variation, omit the apricot preserves and brush the dough with egg wash before sprinkling with nut mixture. Or leave out the nuts and use the preserves alone, with a bit of cinnamon sprinkled on the tops. Either way would be good.

CHEESY NUT CUTLETS

Steps:

• Preheat oven to 375.
• In food processor, mix walnuts, onion and crackers. Pulse until coarsely crumbed. Pour into large bowl.
• Now in processor mix eggs and creamed cheese until smooth.
• Mix egg mixture into walnut mixture in bowl. Add cheddar and oregano, blend well. If mixture is too loose, add more cracker crumbs.
• Heat 2 T vegetable oil in nonstick skillet on medium. Drop mixture into patties in hot nonstick skillet. Drain on paper towels after browned and firm. (Watch closely, they can burn easily).
• Mix sauce ingredients together with a whisk. Spray 9" X 13" casserole dish with oil spray. Layer patties in a single layer in bottom of dish. Pour 3/4 sauce over patties. Bake uncovered for 20 minutes, pour rest of sauce on, and bake 10 minutes more. Serve with green salad on the side.

CRISPY CHICKEN CUTLETS WITH BASIL-PARSLEY SAUCE

Steps:

• Season the cutlets with salt and pepper on both sides turn lightly in flour.
• Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
• Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
• Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
• Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.
• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.