Prep 10 mins
Cook 9 mins
Just a few ingredients. Use a good garden vegetable crackers like the brand Dare. The Thick Teriyaki sauce is the brand Diana. If you can't find it, try another brand. This is from Coup de Pouce
- In a shallow dish, with a fork or potato masher, finely crush the crackers.
- Brush each sides of cutlets with 1/4 cup of teriyaki sauce. Dip each cutlets in the cracker crumbs flipping them to coat well.
- In a large skillet, melt butter and oil at medium heat. Add cutlets and cook 5 to 7 minutes or until not pink inside (flip them one time).
Except for using panko bread crumbs and I pounded boneless, skinless chicken breasts, this was made as written. My crumbs did fall off a bit and the crumbs charred a bit also. All in all this was good and tasty, juicy with a hint of sweetness. Made for I Recommend Tag. Thanks for posting.
Boomie - I really wanted to LOVE this recipe but there was something unusual for us with the teriyaki sauce and the veggie crackers. I think next time I'm just going to use Panko crumbs instead. With that said though these cutlets cooked up very nicely and remained juicy after cooking. I love that the recipe can be adjusted just a bit by a different cracker crumb but still remain true to the recipe with the glaze of teriyaki sauce before breading! Thanks Boomie for sharing! Tagged in 123 Hits.
Must use chicken cutlets pounded thin, you cannot compensate by cooking boneless skinless chicken select breasts longer. I'm lazy, and I thought my smallish boneless skinless chicken breasts would work with this recipe. Boy was I wrong! I am puzzled by the amount of 60 crackers for 1 pound of chicken; 20 crackers processed in a food processor yielded enough breading for 4 select-size chicken breasts. However, the breading charred as I cooked the non-cutlets longer to reach 165 degrees internal temperature, so I say this recipe MUST be reserved for cutlets pounded thin. Made for 1-2-3 Hit Wonders Tag.