Chicken Cutlets

Chicken Cutlets

  • 4 chicken breast halves
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups dry seasoned bread crumbs
  • 2 tablespoons melted butter
  • 1. Place chicken breasts, one at a time, between two sheets wax paper or in a plastic food bag. Gently pound with flat side of meat tenderizer until each is about 3/4"thick. Set aside.
  • 2. In a bowl, mix buttermilk, garlic powder, salt and pepper.
  • 3. Soak chicken in buttermilk mixture for at least 30 minutes (Best if placed in refrigerator several hours or overnight.)
  • 4. Preheat oven to 350 degrees. Put chicken in colander briefly to drain excess buttermilk. Chicken should still look coated.
  • 5. Roll chicken pieces in bread crumbs. Place on greased or foil lined cookie sheet.
  • 6. Drizzle with melted butter or lightly apply with pastry brush.
  • 7. Bake uncovered 25 minutes or until chicken is no longer pink in center and crust is browned.
  • 4

Serving suggestions: Place a chicken cutlet on a portion of coked and drained angle hair past. Top with chicken gravy or Mornay Sauce (from Chicken Cordon Bleu recipe), and grated Parmesan cheese.

First Variation: After pounding chicken, dip in beaten egg and roll in seasoned bread crumbs. Place on foil lined baking sheet. Drizzle with melted butter. Bake 350 degrees for 25 minutes.

Second variation: Dip in beaten egg, roll in bread crumbs and fry in hot oil. Brown on each side and fry until no longer pink in center.