"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cutlets Recipe

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This recipe for Chicken Cutlets, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless, skinless chicken breast filets
2 eggs, scrambled
1 Tbsp. parsley
1 T grating cheese
2 cups seasoned breadcrumbs

Directions:
Directions:
Combine eggs, parley and parmesan cheese. Whisk until blended. Soak chicken cutlets in egg mixture for a minimum of 1/2 hour. Refrigerate chicken if soaking more than 1/2 hour.

Bread cutlets in breadcrumbs.

In a large skillet, fry cutlets in vegetable or olive oil, until golden brown. Drain on paper towels.

Personal Notes:
Personal Notes:
Mom always makes these chicken cutlets with Fettucine sauce. This is my son, Keith's, favorite meal.

 

 

 

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