"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BREADED SAUTE CHICKEN CUTLETS Recipe

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This recipe for BREADED SAUTE CHICKEN CUTLETS, by , is from Recipes from your family and friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Descoteaux
Added: Sunday, January 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 thin chicken cutlets
olive oil
1 1/2 c. plain bread crumbs
fresh grated parmesan and romano cheese
1 egg
milk

Directions:
Directions:
Roll cutlets in egg and milk and then roll in plain bread crumbs (plain bread crumbs are the key here do not use herbed). Salt and pepper.

In a deep frying pan, cover the bottom with enough oil (about 1/4" deep), and heat. Add chicken cutlets and fry about 4 min each side. Remove from pan and place on paper towel to soak up excess grease. Sprinkle to your liking with fresh cheese and serve with a little plain white rice with some fresh lemon and fresh dill and a little butter.

Number Of Servings:
Number Of Servings:
4

 

 

 

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