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    You are in: Home / Recipes / Crispy Chicken Cutlets Recipe
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    Crispy Chicken Cutlets

    1/5 Photos of Crispy Chicken Cutlets

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    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    10 mins

    9 mins

    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

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    Units: US | Metric


    1. 1
      In a shallow dish, with a fork or potato masher, finely crush the crackers.
    2. 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. 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).

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on August 05, 2009


      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.

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    • on March 16, 2009


      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.

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    • on February 27, 2009


      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.

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    Read All Reviews (5)


    Nutritional Facts for Crispy Chicken Cutlets

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.7
    Calories from Fat 82
    Total Fat 9.2 g
    Saturated Fat 2.9 g
    Cholesterol 80.2 mg
    Sodium 847.0 mg
    Total Carbohydrate 2.8 g
    Dietary Fiber 0.0 g
    Sugars 2.5 g
    Protein 25.1 g

    The following items or measurements are not included:

    vegetable crackers

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