This is terrific! I was mainly looking for a way to make really nice crispy cutlets, and this was perfect. Made a few adjustments: Used chicken breast pounded thin. For bread, used panko bread crumbs, to which we added granulated garlic and a bit of paprika.
After coating, we let rest in fridge for 30 minutes as suggested.
We cooked in peanut oil, as it has a high smoke point, and is very nice to sutee/fry like this.
After cooking, we removed the chicken from the skillet, and made a mushroom gravy - a cup or so of chopped fresh mushrooms sauteed about 5 minutes until softened; added a couple tablespoons of flour, and heated until flour was light brown. Added 1/2 cup skim milk, and 1/2 c fat-free sour cream, and cooked until thick. Season with salt & pepper and other seasonings as desired. Very quick and easy.
We didn't finish all of the chicken the first night, so we had left overs next night, and they reheated beautifully in the oven, and the coating stayed nice and crip and YUMMY!
We will be making this many more times with chicken or pork (or other meats.) Highly recommend!
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This is terrific! I was mainly looking for a way to make really nice crispy cutlets, and...