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Stuffed Chicken Cutlets Recipe

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

Contributor:  
Contributor:  
Tiffany Garcia
Added: Thursday, November 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts
Salt & pepper
1 Recipe Filling
3/4 c flour
2 eggs
1 T & 3/4 c Veg Oil
1 1/2 c bread crumbs

Directions:
Directions:
Place each chicken breast on large sheet of plastic wrap, cover w/ second sheet, & pound w/ rubber mallet until 1/4" thick throughout. Should measure 6" wide & 8 1/4" long. Cover and refrigerate while preparing filling. Place cutlets smooth side down; season w/ salt & pepper. Fill, roll, and wrap tightly in foil. Refrigerate until filling is firm, at least 1 hr. Heat oven to 450. Spread
flour in pie plate. Beat eggs w/ 1 T oil in sec plate. Spread bread crumbs in third plate. Unwrap chicken breasts and roll in flour; shake off excess. Using tongs, roll in egg mixture; let excess drip off. Transfer to bread crumbs, press w/ fingers to help crumbs adhere. Place breaded cutlets on wire rack set over sheet & allow coating to dry about 5 mins. Heat remaining 3/4 c oil in skillet over med-high heat until shimmering, but not smoking, about 4 mins; add chicken, seam-side down, and cook until med golden brown, about 2 mins. Turn each roll and cook until med golden brown on all sides, 2-3 mins longer. Transfer chicken rolls, seam side down, to wire rack set over rimmed baking sheet; bake until deep golden brown about 15 mins. Let stand 5 mins before slicing each roll crosswise diagonally w/ serrated knife into 5 medallions.

*** Refer to Filling Recipe

 

 

 

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