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Chicken Cutlets Recipe

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This recipe for Chicken Cutlets is from Sage Rutty 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:  
1lb veal, sliced thin OR 1lb chicken tenders
4 eggs, extra large
½ cup grated cheese
¼ tsp salt
1/8 tsp pepper
2 cups flavored bread crumbs
Directions:
Directions:
Place aluminum foil over cutting board, cut veal into desired pieces, cover with saran wrap, pound meat with mallet until it is 1/8” thick.
Mix together eggs, cheese, salt & pepper – beat with fork.
Place flavored bread crumbs in a medium bowl.
Dip meat into egg mixture, then in bread crumbs and pat into meat (really make sure to pat the coating down on the meat, or it will come off when you go to fry it). Cover and place in fridge for 2-3 hours.

Fry in hot oil, one minute each side OR for oven fried cutlets (this is how I did it): preheat oven to 400 degrees. Line 2 shallow pans with heavy duty foil, coat the bottom of the pans in oil. Place cutlets in pans, one pan on the bottom rack, one on middle, bake 5 minutes. Turn cutlets over and rotate pans. Bake 5 minutes, until golden brown.
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Personal Notes:
Personal Notes:
When I was little, I used to help my Great-Grandmother, my Grandmother and my Great Aunt Vir make veal cutlets. When my family and my Uncle’s family were in town for the holidays, we would always look forward to veal cutlet sandwiches with our favorite Perreca’s bread. These remind me of my childhood and family get-togethers.

 

 

 

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