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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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What's the secret to making crispy, golden-brown chicken cutlets? The dredge-dunk-and-pat method!

Chicken cutlet recipes News




Q serves six 'favorite recipes' a day
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Here's a list of what the viewers should watch out for this week: creamy combo "Cheesy Tomato Casserole" and "Chicken Cutlet with Creamy Basil Sauce";


Dining Out: Mitchell's is a first-class fix of fish
News-Herald.com
She loved both the flavor and texture of the three golden-brown, crusty, thinly sliced chicken cutlets served with a chopped tomato and basil relish.


IdahoStatesman.com

Jeffrey's Next Door is surprisingly good
IdahoStatesman.com
The pork chop ($10.25), a thin, breaded cutlet in a raisin brandy cream sauce, was rich and inventive. (Jeffrey creates his own recipes for the menu.


The Bay of Plenty Times

Crank up the barbie with this
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The recipes cover traditional (lamb cutlets), to stylish (milk-fed veal), to total bloke fare (the great Kiwi steak sammie) and back again.

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Press Herald

Taste & Tell: Angelina's does the chef's grandmother proud
Press Herald
Chicken or veal Angelina, saut? cutlets baked with spinach, mushrooms and mozzarella served with linguini, garlic and oil sound almost as good.

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