Chicken Cutlets

by Clare on January 30, 2013 9:03 pm in Food / Recipes

I was making onion soup and the recipe calls for toasted french bread. The recipe also serves 4-6 so I tried to halve it, as I usually only try to cook for Billy and I. Halving everything seemed to work, except the French bread, you cant really go into a grocery store and buy half a loaf, or one rib for that matter.

The issue I usually encounter is having leftovers that never get eaten. Every time I get a loaf of Italian or French bread for a recipe, I usually have a leftover half. Sometimes, if you’re good, you can seal it up tight and it lasts, but then its hard if you leave it for a few days.

I decided that I’d use the remaining breadcrumbs to use for chicken cutlets. As I am setting up my cutlet station ( flour, egg and crumb plate) I realize that I don’t have eggs. I do live across the street from the grocery store, but decided instead to look for an egg substitute. I glance in the refrigerator and see heavy cream. I remember that Paula Dean uses buttermilk to coat her chicken so I figure I can do the same. I know, so fattening but so delicious! Below is the recipe for the crumbs and the cutlets. I am pretty sure they are the best cutlets I’ve ever made.

Breadcrumbs
Ingredients:

One loaf French bread (you can use Italian bread)
Butter
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder

Directions:
Preheat oven to 350 degrees. Butter bread. Toast bread in oven for 20 minutes. Cut bread into 1″ slices and put in a food processor. Process until desired consistency. Add the oregano, garlic powder and onion powder. Use on cutlets, in meatballs or however you like!

chicken cutlets

Cutlets
Ingredients:
1lb chicken cutlets thinly sliced, about 1/4″ thick
Flour to coat cutlets ( about 1/3 cup)
Heavy Cream to coat cutlets (about 1/2 cup, you can also use an egg with milk)
Breadcrumbs (recipe above)
2 tbsp olive oil

Directions:
Coat each cutlet in the following steps: flour, cream, crumbs. Shake off any excess before moving to the next step. Set aside. Heat oil in a skillet on medium heat. When oil is hot, add the chicken cutlets to the pan. Fry until golden brown, about 3-4 minutes on each side. Serve and enjoy!

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