Poultry | March 21, 2005 | Posted by at 9:37 AM

Debbie's Chicken Cutlets

These are chicken cutlets. But they are the yummiest ever. They are my mom's recipe.

BUY THIN CUT CHICKEN CUTLETS. IF THEY AREN'T THINK SLICE THROUGHT THE MIDDLE
AND MAKE TWO CUTLETS.
BUY ITALIAN BREAD CRUMBS (ANY BRAND) ADD GARLIC POWDER (LOTS), OREGANO,
ITALIAN SEASONING, GRATED PARMESAN OR ROMANO CHEESE.
CUT UP AND MINCE LOTS OF FRESH GARLIC
2 EGGS BEATEN WITH A LITTLE WATER ADDED
WHILE PREPARING THE CUTLETS HEAT OIL ( NOT TOO MUCH ) OLIVE OR CANOLA
SPRINKLE PAN WITH OREGANO AND ADD SOME OF THE GARLIC. MAKE SURE IT GETS HOT
BUT NOT HOT ENOUGH TO BURN THE GARLIC AND EVENTUALLY THE CUTLET. (PLAY WITH
THE HEAT)
CUTLET: FIRST COVER WITH BREAD CRUMBS
THEN DIP IN EGG AND COVER WITH BREAD CRUMBS AGAIN.
READY TO BE FRIED.
FIRST PREPARE ALL THE CUTLETS AND THEN FRY SO THAT YOU CAN CONCENTRATE ON
THE FRYING AND DON'T OVER COOK THE CUTLETS. WHEN THE CUTLETS ARE SOFT
INSIDE (USE A FORK) AND GOLDEN BROWN OUTSIDE THEY ARE DONE. (AROUND 5
MINUTES, SOMETIMES LESS DEPENDING ON THICKNESS OF CUTLET

GOOD LUCK. LOVE MOM.

Deborah Paley

Comments
Post a comment









Human verification is easy! Type w in this box to prevent your comment from being rejected:


Remember personal info?

Human verification:

To help us fight the good fight against comment spam, you must enter your anti-spam key as indicated on the left. Don't forget to do this! Your comment may end up in the junk bin if you dont...