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Results 81 - 90 of 91 for fried chicken cutlets
81. CHICKEN GRUYERE
Place chicken between two pieces of waxed ... pound to form cutlets. Remove wrap; cut Gruyere ... Bake at 425 degrees for 10 minutes. Serves 6.
82. RUSSIAN CHICKEN
Pound chicken to form cutlets not quite 1/4 inch thick. ... Fry in deep hot 375 degree fat about 5 minutes or until golden brown. Serves 4 to 8.
Fry chicken in large pan with butter. ... cheese between two cutlets and hold together with toothpicks. ... pan chicken was fried in. Add water, flour, milk, ... pasta, rice or potatoes.
Before starting to cook place ... is simmering bread chicken cutlets and fry on both sides ... is melted. Do not over cook cheese. Serves 4-6.
In a dish, beat eggs. ... of ham in cutlet. Roll in egg batter ... Cover with cream of mushroom soup. Bake approximately 30 minutes at 350 degrees.
In each chicken cutlet, add butter, Italian cheese, ... brown (quick fry). Arrange in pan with Italian dressing and bake at 375 degrees for 1 hour.
Cut up chicken (if using parts, boil water ... mixture (with liquid) over chicken and simmer (using a low flame or 300 degree oven) for 40 minutes.
Coat cutlets with flour and dip in ... water to this. Sprinkle in Wondra flour to thicken sauce. Return chicken to pan and simmer for 30 minutes.
89. CHICKEN GRUYERE
Place chicken between two pieces of clear ... pound to form cutlets, remove wrap, cut gruyere ... oven at 425 degrees for 10 minutes. Serves six.
Mix cornstarch and 1 tablespoon ... may add 1/2 to 1 cup chicken broth if desired. Cook 1 or 2 minutes. Serve over rice and with Chinese noodles.
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