The favor from adding the "untraditional" ingredients made it tasty, but I found the consistency a bit "soggy" compared with traditional meatloaf. I would make again, but probably with some tweaks.

Reviewed On: Mar. 27, 2007

This is very different from any chicken dish I ever made, so I tried to not judge it hastily, but instead took a few moments to truly savor it and decide whether or not I liked it.... and I did like it, with some adjustments. I read other reviews and noted that a couple folks thought the sugar amount was too much, so I, too, cut it back to 2 TBSP, but between that and the vanilla, I did still find the flavor a bit too sweet. I ended up putting salt and pepper on my cutlet to cut back the sweetness. I also subsituted almonds for pecans, because that's all I had on hand, and that worked fine. I had neglected to re-read the sauce preparation directions, and so I did not heat over a double boiler, but directly over a flame in a sauce pan, and it did make the egg yolks a little clumpy, not frothy, but taste-wise, it was OK. My husband said he enjoyed it, and that I should make this again. My children found it so-so, but again, I think because it was such an unfamiliar taste for chicken. I am giving this 4 stars, because I think the combination of ingredients was very unique (but taste-wise, I'd rate it a 3).

Reviewed On: Jul. 9, 2005

Loved it! I read all the reviews beforehand, and made some alterations accordingly. I, too, used bread crumbs instead of flour. I also turned the boiler on for 5 mins at the end to crispen it up. Everybody in the family loved it! The combination of ingredients (especially the drizzled butter) reminded me of something I've tasted before in a restaurant! thanks.

Reviewed On: May 31, 2005