Wednesday, August 7, 2013

Breaded Chcken Cutlets

One of the dishes my mother- in- law was noted for was her special chicken cutlets.  Surprisingly she did not cook all Italian meals.  She also made the best eye rounds roasts for hot roast beef sandwiches.  I don't have her exact recipe but one thing I remember is that she filleted them so thin which at the time impressed me big time.  I tried very hard to filet them thin. A very sharp knife is important but watch your fingers please!   This special meal is for my hubby.  Here's hoping they are a little like hers were.

Note:  Today's cutlets were fried in vegetable oil and breaded with plain bread crumbs. Nice and crispy!



Happy Cooking from my kitchen to yours,





M.J.

I used two boneless chicken breast cutlets.  I have a great knife(I think was supposed to be for slicing tomatoes)
and filleted them.( you'll get four pieces)
1 egg beaten(I added some salt and pepper)
1 cup Panko Bread crumbs(I thinking my mother- in- law used seasoned bread crumbs)
1/2 tsp. dried parsley
1/2 tsp. Italian cheese

Dip chicken in egg and then bread crumbs..Put 4 tablespoons olive oil or canola in skillet and warm. Add breaded chicken.  Fry slowly until golden brown.  Note: this next step can be left out if your chicken breasts were sliced very thin). Transfer cutlets to baking dish and baked  325 degrees (covered)for about 20 minutes..

I served the cutlets with mashed potatoes, corn and applesauce.  (That's the way my mother in law served them!)  HAPPY COOKING!













6/30/11
8/7/13

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