Season cutlets with salt and pepper on
ver medium-high heat. Sprinkle chicken with salt and pepper. Add
Spread oil in skillet and heat. The oil must be hot.
Lay out the chicken cutlets on wax paper.
Dip each one in egg, then coat both sides with breadcrumbs.
When oil is hot, drop cutlets in skillet.
Cook until brown on both sides. To check for \"done-ness,\" cut open the chicken to make sure that the meat inside is cooked.
Enjoy!
Pound chicken flat.
Coat chicken cutlets with flour.
In shallow dish, combine bread crumbs, oregano and salt.
In another shallow dish, combine egg and water.
Dip each cutlet in egg mixture and coat with crumb mixture.
Clean chicken cutlets the day before and season
CHICKEN CUTLETS:
Chill a medium sized
utter is melted, coat each chicken cutlet in the flour, then
Beat eggs and dip chicken cutlets into egg and then into bread crumbs.
Fry cutlets in oil.
After turning cutlets, place a slice of roasted pepper and a slice of cheese on cutlet.
Sprinkle with salt and pepper.
Cover 1 minute to melt cheese and serve.
Mix flour, parsley, garlic, paprika and pepper together well. Rinse the chicken cutlets (in water) and do not dry them.
Dredge the chicken cutlets in the flour mixture.
Wash and dry chicken cutlets.
Sprinkle salt and pepper on both sides and dip them in flour to coat lightly.
Heat the oil in a nonstick frying pan.
Brown the cutlets lightly on both sides on medium high heat.
Do not overcook.
Cut chicken in long pieces.
Stir-fry in a pan with cooking oil until tender and a minimum of golden color.
Cut onion in pieces.
Add to chicken; add broccoli and stir-fry together.
Mix cornstarch in 1/4 cup of the water.
Boil water left; add chicken bouillon cube until dissolved.
Stir again to mix the cornstarch with water and add to the chicken bouillon until cooked, stirring constantly.
Add to chicken cutlets.
Braise chicken cutlets in margarine.
Place in shallow roasting pan.
Sprinkle with Mozzarella.
Cover with mushrooms and artichoke hearts.
Add chicken gravy.
Bake covered in 350\u00b0 oven until gravy bubbles.
Serves 4.
1. Clean the chicken cutlets.
ittle thin.
For the Italian chicken: Mix the 1/2 inch
Cut Italian chicken sausage into 1-inch chunks.<
Combine eggs with 1/2 cup of water; mix well.
Dip chicken in egg wash, then in flour to coat.
Dip in egg again and then dip in breadcrumbs to coat.
Fry until just browned in butter (about 5 minutes total).
Take 2 envelopes of Lipton Recipe Secrets golden herb with lemon and add 2 cups of water.
Mix well.
Lay chicken cutlets flat on counter top.
Moderately tenderize cutlets with meat tenderizer.
Pour 2 cups Italian salad dressing into medium bowl.
Put cutlets in salad dressing, being sure they are fully immersed.
Cover and refrigerate for at least 1 hour. Pour bread crumbs onto flat surface.
Spray baking pan with baking spray.
Coat each cutlet with bread crumbs.
Lay in baking pan. Set oven to 325\u00b0 and bake 20 minutes, turning until brown on each side.
ernight, if possible. Otherwise, dip chicken into buttermilk before coating.
Place chicken breasts between sheets of plastic
nd parsley.
TO COAT CUTLETS: Dip cutlets in egg wash.