Crispy Chicken Cutlets

"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"
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by KateL photo by KateL
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
Ready In:




  • 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).

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. The first bite was...different. I'm not accumstomed to crunch with teriyaki, however by bite number two it had me! The juxtaposition of crunch and sweet teriyaki was terrific. I used a ginger teriyaki sauce and wheat thin crackers. Chicken cutlets cooked very quickly so made a super simple, quick dinner entree. For 123.
  5. Just made these cutlets for a quick lunch, and you were right on all accounts. Easy to prepare, using ingredients normally found in your pantry and icebox. I had some vegetable "Social" crackers left over from Thanksgiving, (I used 15 crackers - since I halved the recipe, and used 2 large boneless and skinless breasts that I pounded down a bit) I put the crackers in my food processor, but you could easily smash them with a rolling pin in a plastic ziploc bag or as noted in the directions. I thickened my teriyaki sauce a bit with a slurry of cornstarch / and water. (1 tablespoon of cornstarch to 1/2 tablespoon of water) mixing this with the teriyaki sauce. After browning/sautee'ing in a skillet, I then toasted 2 soft hamburger rolls, added a bit of mayonnaise, a slab of lettuce and presto had the best darn chicken sandwich on the planet. Thank you Boomette! Loved it! (Made for *Everyday is a Holiday* Tag Game - thank you to Ms. Sally.


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