Best Cranberry Mushroom Stuffed Chicken Cutlets Recipes

CRANBERRY & MUSHROOM STUFFED TURKEY CUTLETS

Steps:

• 1. In a food processor, finely chop the mushrooms and onion. In a large skillet, heat 1 tbsp. oil and add the mushrooms/onions along with 1/8 tsp salt and 1/4 tsp pepper. Cook until most of the liquid is evaporated. Add to a bowl and stir in the breadcrumbs and cranberries.
• 2. Cover the turkey cutlets with plastic wrap and pound them with the smooth side of the meat mallet until they are 1/4 inch thick. Sprinkle one side with poultry seasoning and remaining 1/4 tsp. each of salt and pepper. Flip turkey cutlets over and spread one-half cup of the mushroom/onion mixture over each. Roll up, beginning with the short side. Tie each roll with kitchen twine.
• 3. Heat the remaining 1 tbsp oil in the skillet over medium-high heat. Add turkey rolls, seam side down and cook for approx. 2 min. With tongs, carefully turn them over. Whisk together chicken broth and flour and add to the pan.
• 4. Cover the pan and reduce the heat to a simmer -- cook until the thermometer reads 165 degrees -- approx. 10-12 minutes or until cooked to your liking.
• 5. Remove the turkey rolls from the pan and strain the gravy through a sieve. Stir in butter until melted. If you prefer, slice rolls into slices and serve with the gravy.

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY

Steps:

• Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
• Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
• To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

CRANBERRY STUFFED TURKEY BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
• With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
• Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
• Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
• Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

MUSHROOM AND CRANBERRY CHICKEN

Steps:

• In a small saucepan, combine the cranberries, sugar, and ¾ cup water; set heat at medium-low.
• Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10-15 minutes.
• Remove from heat and set aside.
• Meanwhile, put the oil in a deep skillet with a lid; set heat to medium-high and wait a minute or so, until the oil is hot.
• Add in the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10-15 minutes.
• Finish the browning with the skin side up.
• Stir in the garlic, onion, mushroom, rosemary, and wine; decrease heat to low, cover, and simmer until the chicken is tender, 20-30 minutes.
• Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.

CRANBERRIES & CHICKEN CUTLET

Steps:

• If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper.
• Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
• In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
• Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
• Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
• Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

CRANBERRY & MUSHROOM STUFFED CHICKEN CUTLETS

Steps:

• 1. Finely chop mushrooms and onions in a food processor. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the mushrooms and onion, 1/8 tsp. salt and 1/4 tsp. pepper. Cook, stirring until liquid is mostly evaporated - approx 4 min. Scrape into a bowl and stir in breadcrumbs and cranberries.
• 2. Cover the cutlets in plastic wrap and pound with the smooth side of a meat mallet to about 1/4 inch thickness. Sprinkle one side with poultry seasoning, remaining salt and pepper. Turn the cutlets over and spread approx. 1/4 - 1/2 cup of the mushroom mixture over each. Roll up, starting with the short side. Tie rolls with kitchen twine.
• 3. Heat remaining oil in a clean skillet over medium-high heat. Add rolls, seam side down, and cook 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Reduce heat, cover and simmer until chicken reaches 165 degrees - 10 - 12 minutes.
• 4. Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with gravy.