Crispy Chicken Cutlets

Boomette's Note:

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

• Total Time: 19 mins
• Prep Time: 10 mins
• Cook Time: 9 mins

Ingredients:

Servings: 4

• 60 vegetable crackers
• 1 lb chicken cutlet
• ¼ cup thick teriyaki sauce
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil

Directions:

1. In a shallow dish, with a fork or a mash potato, finely crush the crackers.
2. Brush each sides of cutlets with 1/4 cup of teriyaki sauce. Dip each cutlets in the cracker crumbs flipping them to coat well.
3. 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).

Reviews

[mightyro_cooking4u]

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.

[HokiesLady]

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.

[KateL]

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.