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ITALIAN CHICKEN CUTLETTES Recipe

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This recipe for ITALIAN CHICKEN CUTLETTES is from Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Chicken Breasts, boneless, skinless
2/3 cup Flour
1 tsp Salt
1 tsp Pepper
2 Eggs
1 tbsp Water
2 cups Bread crumbs
1 tsp Oregano
1 tsp Basil
1 tsp Marjoram
½ cup Vegetable Oil
2 cups Chicken broth
Dashes Worcestershire sauce
Directions:
Directions:
Cut chicken breasts horizontally, lengthwise, then pound each cutlet to approximately ¼ inch thickness between two pieces of saran wrap to minimize splatter. Season chicken breasts with salt & pepper.
Combine flour, salt & pepper into one bowl. Beat eggs and water in separate bowl (egg wash). Combine bread crumbs, oregano, basil & marjoram in another separate bowl. Flour, egg wash, and bread crumb each chicken cutlet, then fry in skillet over medium heat with oil as necessary until brown and chicken is no longer pink. Remove from pan and keep warm in oven.
Use ¼ cup leftover flour with ¼ cup vegetable oil in skillet stirring constantly for about 1 min on high heat, creating a rue. Remove from heat, whisk in chicken stock, mix well; add Worcestershire to taste. Put back on element and bring to boil, then simmer for 2 min. Pour gravy over cutlets.
Serve with potatoes, rice or egg noodles
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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