83 Reviews

I made this last night for dinner and everyone loved it. I did not have Italian bread crumbs so I just spiced up my own bread crumbs, there were no left overs so I won't be able to eat any left overs. This is so simple and easy to do I will be making this one again for sure. Thanks Karen.

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~Leanne~ December 30, 2002

Hi Karen; Made your chicken cutlets and they were superb. I did not have any Italian Bread Crumbs, so I made my own using dried out Italian Buns. Added to one cup of bread crumbs, 1 teaspoon Italian Seasoning, 3/4 teaspoon granulated garlic powder, 1 teaspoon dried dill weed, 3 tablespoons Yellow Corn Meal, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Pounded the chicken breasts to about 1/4 inch thickness, then dipped them into an egg/milk mixuture, then coated them with the bread crumb mixture. Fried them in extra virgin olive oil, and WOW, absolutely excellent. Thank you for sharing this recipe, it is now one of our favorites. I too, made sandwiches the next day on lightly toasted bread, some mayonnaise, mustard and my own homemade Cranberry Sauce with Jalapeno Peppers, SUPERB. "Uncle Bill"

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William (Uncle Bill) Anatooskin January 02, 2004

This is a good basic recipe for breading and frying chicken. Sauteing the garlic is a nice touch. Thanks Karen!

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Sharon123 December 11, 2002

This recipe was simple to make and very tasty. All three of my children and my husband loved it. I did not have enough Italian bread crumbs on hand so I crushed some dried Stove Top added extra seasoning and mixed it with my bread crumbs. It turned out great. Thanks for the recipe Karen!

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spoiledmama January 24, 2004

I had a feeling from the moment I saw this recipe that it would be a winner - and it was! Super easy, very fast, and everyone - even the toddler - loved it, yay! I don't have a meat mallet and so was pounding the poor slices with my old metal potato masher...the kids looked at me like I was crazy! ;o) And since it's a trick to cook with a 2 yr old hanging onto your legs, I just added garlic powder to the breading mix instead of crushing a clove and browning it in the oil. I even combined the leftover egg and crumbs and fried that into patties, kind of a hush-puppy side dish. It all smelled so good while it was cooking that I could hardly keep people's fingers out of the frying pan. They cooked up quickly and looked good enough to use as a base for company dinner. (Maybe with some mozzarella melted over the cutlet and some tomato sauce? Or as strips in a salad tossed with scallions, mandarines, and almonds, mmm!) This is a definite keeper (and one to email to all of my friends)...thanks!!!

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winkki March 03, 2004

I like making these also, except I use flour, egg, and crumbs. I think out of habit in extra virgin olive oil. But these are a favorite of my whole family served with just about anything.

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glitter February 17, 2004

Made exactly as recipe. Crusty, flavorful breading a big hit.

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Brad Beckwith January 28, 2004

DH doesn't like chicken, but we BOTH really enjoyed this dish. And, even better, dinner was ready in TEN MINUTES TOTAL!! I used chicken tenderloins instead of breast halves (2 per person) and they were so good and so quick. Went great with green beans and a salad. Will definitely be making this again!

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bug @< November 10, 2003

Very pleased with the result using chicken tenders! Wish I'd made more for leftovers. I'm clueless what italian style bread crumbs are so I used dry french bread crumbs with about 1/2 tsp. italian herbs.

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TommyGato July 14, 2003
Breaded Breast of Chicken (Chicken Cutlets)