|by Erica Levy Klein|
The latest addition in the 125,000-copy bestselling Skinny cookbook series, here is the perfect guide for the 75 percent of Americans who cook chi...
1 - 10 of 47 for ground chicken cutlets
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My recommendation: Try ... an assembly line: chicken cutlets, then egg ... this recipe is very tasty, crispy and makes very moist cutlets - Bon Appetite!
In a bowl, ... dressing aside. Add chicken to bag. Refrigerate ... 1" pieces, add to serving bowl. Drizzle with reserved dressing. Toss well to combine.
Heat the oil ... saucepan, pound the chicken until it looks like a veal cutlet. Take care ... remaining chicken breasts, then rub the remaining oil on these.
On sheet of ... paper plate, combine ground almonds, bread crumbs, ... basil. Dip 1 chicken cutlet into milk, then ... 264 mg. sodium; 67 mg. cholesteral.
Combine the first ... mix well. Add chicken, turning to ... 4 to 5 inches from medium-hot coals for 15 minutes, turning and basting frequently. Serves 4.
On wax paper ... basil leaves. Dip chicken into milk and ... add chicken and cook, turning once, until done (3-4 minutes per side). Serve with lemon wedge.
Combine all ingredients (except chicken cutlets). Simmer for ... cutlets and marinate. (I use a zip-loc bag.) Grill for approximately 7 minutes on each side.
Place the chicken in one layer ... the sauce in a 375 degree oven for 1 hour, basting and turning often. Chicken parts take a little longer than cutlets.
Core tomatoes; coarsely ... microwavable dish, toss chicken with Italian seasoning ... immediately garnished with chopped parsley, if desired. Yield 4 portions.
1. Original recipe required chicken to be coated ... chicken and vegetables. 5. Put in oven at 350 degrees for 45 minutes. 6. Serve over rice. Serves 8.
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