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Crispy Chicken Cutlets Recipe

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

Contributor:  
Contributor:  
Lauree Kempton
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves
1 egg white
3/4 c. finely chopped pecans, optional
3 Tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. butter or margarine
1 Tbsp. vegetable oil

Directions:
Directions:
Flatten chicken to 1/4" thickness. In shallow bowl, lightly beat egg white. In another shallow bowl, combine pecans, flour, salt and pepper. Dip chicken in egg white, then coat with flour, pecan mixture. In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
This is one of our families favorite recipes. I have used seasoned salt in placed of the salt and pepper.

One of my favorite Bible verses is Hebrews 11:1. "They shall perish; but thou remainest; and they all shall wax old as doth a garment..."

 

 

 

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