"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Cutlets with Cucumber Riata Recipe

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This recipe for Chicken Cutlets with Cucumber Riata, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barabara Hall
Added: Tuesday, November 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-6 boneless skinless chicken breasts, pounded thin
1 C. plain Progresso breadcrumbs
2 tbs good quality olive oil
1 small container plain lowfat yogurt
1 medium cucumber, diced
1 small tomato, diced
2 T. white or red onion, diced
dash of vinegar
salt and pepper to taste

Directions:
Directions:
Dredge the chicken breasts in plain breadcrumbs
Saute chicken in olive oil until golden brown on both sides. (Less than two minutes usually, depending on how thin the cutlets are)

Raita: Mix the rest of the ingredients and serve on top of cutlets.

Personal Notes:
Personal Notes:
Good with rice and a salad.

 

 

 

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