Crispy Chicken Cutlets

Submitted by Boomette

"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"

 

• Ready In: 19mins
• Ingredients: 5
• Serves: 4

ingredients

• 60 vegetable crackers
• 1 lb chicken cutlet
• 1⁄4 cup thick teriyaki sauce
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil

directions

1. In a shallow dish, with a fork or potato masher, 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.

 

[HokiesMom]

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.

 

[Vicki in CT]

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.

 

[Andi Longmeadow Farm]

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.