Use leftover takeout rice to coat chicken cutlets and fry them up. From www.RachaelRayShow.com.
My Private Note
Units: US | Metric
- 1On a clean work surface area, lay out three shallow dishes: Pour the flour into the first one, the beaten eggs into the next and the cooked rice into the other.
- 2Butterfly the chicken cutlets, then cut them into two pieces for a total of 4 cutlets.
- 3Lie the cutlets on top of a large sheet of plastic wrap about 3 to 4 inches apart and place another sheet on top. Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick.
- 4Season the cutlets with salt and ground black pepper on both sides, then turn them lightly into the flour. Next, coat the cutlets in egg mixture and then dip them into the rice, coating both sides well. Repeat with the remaining cutlets.
- 5Place a large, nonstick skillet over medium-high heat with a think layer of vegetable oil. Cook the cutlets in a single layer (in two batches if necessary) for about 3-4 minutes on each side, until the juices run clear and the outside is golden brown.
- 6While the chicken is cooking, place a small skillet over medium-high heat with the chicken stock, honey, tamari and lemon slices. Reduce until syrupy.
- 7Serve the cutlets topped with the sticky lemon glaze.
Browse Our Top Chicken Breast Recipes
You Might Also Like...View All Chicken Breast Recipes
Nutritional Facts for Crispy Crusted Chicken Cutlets
Serving Size: 1 (277 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 570.6
- Calories from Fat 215
- Total Fat 23.9 g
- Saturated Fat 3.9 g
- Cholesterol 140.3 mg
- Sodium 628.3 mg
- Total Carbohydrate 63.4 g
- Dietary Fiber 1.3 g
- Sugars 18.3 g
- Protein 24.9 g