Comments on: Breaded Chicken Cutlets

By: Keri

Keri — Thu, 10 Jul 2014 22:05:01 +0000

I used thin sliced cutlets (buy them or so them yourself) and fry right through. I do let them dry for a few before frying them – veggie oil only- let’s be honest – not the healthiest choice but they are so selicious! I also add a little milk to eggs and use garlic and herb bread crumbs.

By: Jenny Webb

Jenny Webb — Wed, 05 Dec 2012 23:31:33 +0000

I always have this problem, I’m trying this tonite! Thanks

By: StylishCuisine

StylishCuisine — Mon, 03 Sep 2012 03:38:48 +0000

In reply to Kit. So glad you enjoyed this recipe Kit. Also glad that you liked the corn salad. That's one of my favorite recipes from this summer. -Diane

By: Kit

Kit — Mon, 03 Sep 2012 03:03:15 +0000

This was delicious! I made them with long thin chicken fingers and served them on savory waffles with a drizzle of maple butter. Made your corn salad with the grilled onions and peppers. A great summer supper.

By: KBS

KBS — Tue, 12 Jun 2012 00:00:35 +0000

Thank you for posting this! I always struggle to remember the ratios of egg and panko for breaded cutlets. I easily turned this into a “more grown up” dish (though I’m sure the kids would like it this way too!) with these few simple additions: red pepper flakes, orange zest (can also use lemon zest).

S – I’m sure you can add any number of other spices, too. From marjoram and basil, to parmesan cheese!

I did not use flour, and they came out just fine.

Thanks again!

By: S

Wed, 26 Oct 2011 18:05:30 +0000

These look yummy, but i was surprised to see there is no spice, herb, nothing…just chicken and coating….Never made chicken like that before….if i wanted to make these with minced chicken, like kebabs, do u have any suggestions for doing it that way?

By: Kathleen

Kathleen — Mon, 19 Oct 2009 01:14:43 +0000

I am having company tomorrow and I was concerned about the breading falling off my chicken cordon bleu…presentation is every thing!!!Thank you so much for taking the time to share your knowledge,I am no longer nervous…but looking forward to serving my dish!! so grateful, Kathleen

By: Michelle

Michelle — Thu, 27 Aug 2009 12:49:53 +0000

What a great tip! I always have had the same problem. I’ve done one particular recipe that I enjoyed where the breading is crushed pretzels, and now I’ll know how to keep the crunchy breading on my chicken. Thanks a bunch!
~Michelle

By: BAKING is my ZeN

BAKING is my ZeN — Thu, 27 Aug 2009 12:35:06 +0000

I love panko bread crumbs. Will be trying this soon.

By: April

April — Thu, 27 Aug 2009 12:08:07 +0000

Wow, thank you for the tip about the breading. I’m excited to try the technique.