If using chicken cutlets, rinse chicken and pat dry.
Cut
CHICKEN CUTLETS:
Chill a medium sized
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!
Clean chicken cutlets the day before and season
Season cutlets with salt and pepper on
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.
>chicken breasts between 2 sheets of plastic wrap or parchment paper, using
ip the chicken into the egg mixture using tongs, turning
Filet the chicken breasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both
esired, cut fat off of chicken cutlets. Place on top of the
Clean Chicken:
Soak Chicken cutlets in white vinegar and water.
n both sides of turkey cutlets. Wrap cutlets flat in plastic wrap
In food processor (or can finely chop with knife) chop pecans; add flour and salt.
Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
Drizzle warmed sauce over chicken to serve.
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.