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CHICKEN CUTLETS Recipe

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This recipe for CHICKEN CUTLETS is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
“Everyone’s favorite”


1 package of boneless chicken breasts sliced to your preference
1 cup flavored Italian bread crumbs
¼ cup grated Parmesan cheese
1 egg beaten with 1-2 Tblspn. of water
Salt, pepper
Cooking oil (Preferably Canola and ½ stick margarine)
Dried Parsley flakes (1/4 Tblspn.)

Directions:
Directions:
Mix bread crumbs with ¼ cup of grated cheese and ½ Tblspn. of parsley flakes. Add salt, pepper to taste.

Dredge sliced chicken breasts into flour, then dip into egg mixture. Place egg covered chicken into the bread crumbs, making sure to coat them well.

Heat about ¼ inch of cooking oil and margarine in skillet and fry on both sides until golden brown and the chicken is cooked through.

Number Of Servings:
Number Of Servings:
Depends on the number of chicken breasts you purchase
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
These have been a hit in our family from the time my Mom made them for my Dad to the time I made them for Rick and the boys, until now when I make them for my grandsons. I know that cousin Kathy's son-in-law, Tim, and his son, Nick, are crazy about them, too.

My Dad, Peter Cassara, had to teach the butchers here in Nashville how to prepare chicken cutlets. When I first moved to Nashville, no one knew how to slice them. Now you can find them in thin slices, thick slices, and chicken tenders. If the meat it too thick, slice in half or thirds. The thinner the better. They are a great hit and especially good served with applesauce, rice and a green vegie.

 

 

 

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