Chicken Cutlets II
Try using Coffee Rich or another brand of liquid non-dairy creamer to marinate the cutlets in as an alternative to milk. I tried it and it worked quite well. You’ll find liquid non-dairy creamer in the frozen section of your grocer in pint or quart sized containers. If you can’t find it, or don’t want to try it then by all means use milk, evaporated milk or half-n-half.
8 - 12 thin chicken cutlets
1 pint or 1 1/2 cups of creamer
1 1/2 cups flour
1 Tbsp. garlic powder
1 Tbsp. poultry seasoning, or Bell’s seasoning
1 tsp. kosher salt
1/2 tsp. pepper
4-5 eggs
1/2 - 3/4 cup cold water
2 cups seasoned bread crumbs
Rinse & pat dry the cutlets then place in a large bowl. Pour the creamer over, cover, then place in your fridge for no longer than 2 hours. After 2 hours take out of the fridge and place on the counter as you prepare the dippings.
Get out 3 pie plates or wide bowls. Into one of them place the flour and all the spices then mix gently and thoroughly with a fork. Into the second bowl, place the eggs and water and whisk them well. Into the third bowl place the breadcrumbs. In addition, get out 1 or 2 sheet pans and place waxed paper, parchment paper, or aluminum foil on them. Now you’re ready. . .
With a fork (or your hands) lift up a cutlet from the liquid, gently shake off excess, press down and dredge in flour, then dip into eggs - shaking off excess, then press firmly into breadcrumbs, making sure it’s coated evenly throughout all the steps. Then, place the cutlets on the trays. Place the trays in the freezer for about 30 minutes. You don’t have to do this step, but it really helps keep the seasonings adhering nicely to the cutlets. During the freeze time, start preparing your frying pan.
You can fry them one of two ways: either, deep fry them in vegetable oil, or pan fry them as follows:
In a large frying pan place 3 Tbsp. butter and 3 Tbsp. vegetable oil, when hot place a cutlet in and cook on med-high for about 6 minutes on each side or until done and crispy.
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