Delicious! I'm giving the original recipe 4 stars, b/c I used a couple of suggestions given by previous reviewers: (1) Add dijon honey mustard to sour cream (2) Allow cutlets to hang out in the fridge for awhile after breading (3) Bake instead of frying. They were absolutely delish last night, and I'm having the leftover half of mine (boy, those things really spread out when you pound them!) today for lunch. I baked for about 45 minutes at 425, and they came out crispy, juicy, and totally breaded, no oil needed--just a zap of vegetable oil spray in the pan and on top of the cutlets! Oh, one last thing: I added some potato flakes to my breading mixture ... really adds some crunch! :)
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Delicious! I'm giving the original recipe 4 stars, b/c I used a couple of suggestions given...