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Any good chicken cutlet recipes?

sophie78 Posted: Mar 14, 2005 08:35 PM+

sophie78 MEMBER SINCE: 4/03 TOTAL POSTS : 3426 WEDDING DATE: Sep 18, 2004

Posted: Mar 14, 2005 08:35 PM

Re: Any good chicken cutlet recipes?

I made the chicken corden blue. They came out great! Thanks!!

AnniesSS Posted: Mar 21, 2005 02:17 PM+

AnniesSS MEMBER SINCE: 1/05 TOTAL POSTS : 3147 WEDDING DATE: Jun 12, 2005

Posted: Mar 21, 2005 02:17 PM

Re: Any good chicken cutlet recipes?

OK here's mine from online (And if it's already posted, sorry - I was too lazy to read all the posts

)

3-4 Chicken breasts cleaned and deboned
1lb of sourcraut (cleaned and rinsed)
bottle of thousand island dressing (i like the one with bacon)
1lb Swiss cheese

Spray baking pan
Place chicken on the pan
place sourcraut on top of chicken
Place slices of swiss cheese on top of sourcraut
Add Thousand Island dressing over everything
Bake 1 1/4-1 1/2 hours at about 325 deg.

Updated with proper amounts

Danielle&Scott Posted: Mar 29, 2005 10:38 AM+

Danielle&Scott MEMBER SINCE: 8/03 TOTAL POSTS : 8806 WEDDING DATE: Aug 14, 2004

Posted: Mar 29, 2005 10:38 AM

Re: Any good chicken cutlet recipes?

Posted by JimmysBride

My MIL told me about this one -it's really quick and easy for breaded chicken cutlets.

Dip chicken breasts in italian dressing, then coat with bread crumbs and cook.

Do you fry them or bake them? I wonder if you could use honey mustard dressing? Think it would taste wierd?
Scott

Kel Posted: Mar 29, 2005 11:51 PM+

Kel MEMBER SINCE: 2/01 TOTAL POSTS : 3134 WEDDING DATE: Sep 30, 2001

Posted: Mar 29, 2005 11:51 PM

Re: Any good chicken cutlet recipes?

Yes, you can use honey mustard!

When I use a salad dressing & breading to coat chicken cutlets .. I bake them.

When I've fried (fish) using salad dressing (Italian) .. I use the dressing in place of egg .. and still use flour .. generally .. my method is dip in Italian dressing, then flour, then back into Italian dressing, then into breading.

I've never tried frying with honey mustard .. but it'd probably work if it was kept as a 'layer' of flavor.