Moms Super Thin And Crispy Chicken Cutlets Food

CRISPY COUNTRY CHICKEN CUTLETS

Crispy Country Chicken Cutlets image

Are you tired of chicken coated with the usual flour and/or breadcrumbs? Well, try this and I think you'll enjoy it. Please feel free to add more or take away any amount of the seasonings you wish. If you don't want a real crispy coating, just dip in the egg, then the cornmeal mixture. For more even cooking, pound chicken until slightly thin. This will serve six or three with an appetite. Submitted to "Zaar" on June 14th,2007

Provided by Chef shapeweaver

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup baking mix (like the Bisquick brand)
3/4 cup yellow cornmeal (I use the Martha White yellow cornmeal mix)
2 teaspoons garlic powder
1 1/2 teaspoons seasoning salt
1/2-3/4 teaspoon ground black pepper
1 1/2 teaspoons paprika
1 egg
3/4 cup milk
3 boneless skinless chicken breasts, halves cut in half (make six pieces)
canola oil (for frying)

Steps:

In a shallow dish (such as a deep dish pie plate) combine all dry ingredients, mixing well.
In another shallow dish, mix egg and milk until well blended.
Preheat oil in large skillet over medium to medium high heat.
Coat both sides of each chicken in dry mix.
Dip each piece in egg/milk mixture, coating both sides well.
Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
Serve with your favorite sides and enjoy.

ITALIAN CHICKEN CUTLETS

Italian Chicken Cutlets image

Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich.

Provided by Marie

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 chicken breast halves, skinned and boned
1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup flour
1 (7/8 ounce) envelope Italian salad dressing mix
2 teaspoons dried oregano
1/4 teaspoon garlic powder
2 eggs, beaten
1/3 cup vegetable oil

Steps:

Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
Combine bread crumbs and next 5 ingredients.
Dip chicken in eggs, then dredge in breadcrumb mixture.
Heat oil in large skillet over medium heat.
Add chicken and cook 3 to 4 minutes on each side or until golden brown.
Add extra oil if necessary.
Drain on paper towels.

Nutrition Facts : Calories 388.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 115.9, Sodium 548.8, Carbohydrate 18.4, Fiber 1.3, Sugar 1.3, Protein 23.8

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