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Forum -> Recipe Collection -> Chicken/ Turkey

Chicken cutlets

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View latest: 24h 48h 72h

↑ pinktichel

Mon, Jan 25 2010, 4:35 am

greeneyes wrote:

Pinktichel, I've made your chicken cutlet recipes many times & it is always delicious. Not sure if I ever thanked you for it, so thank you! (The only thing I do differently is cut down on the oil.)

pleasure. It's always nice to hear feedback.

↑ Fabulous

Sun, Jan 31 2010, 6:56 pm

pinktichel wrote:

greeneyes wrote:

Pinktichel, I've made your chicken cutlet recipes many times & it is always delicious. Not sure if I ever thanked you for it, so thank you! (The only thing I do differently is cut down on the oil.)

pleasure. It's always nice to hear feedback.

I made it for the first time tonight and it was DELISH! Thanks.

SV ↓

Tue, May 24 2011, 12:13 pm

pinktichel wrote:

equal amounts:
honey
soy sauce
oil

Marinate for as long as you have...

Dip cutlets into flavored bread crumbs and bake.

This recipe is amazing with mashed potatoes.

For about how long do you bake these? Covered or uncovered?

↑ ra_mom ↓

Tue, May 24 2011, 12:28 pm

SV wrote:

pinktichel wrote:

equal amounts:
honey
soy sauce
oil

Marinate for as long as you have...

Dip cutlets into flavored bread crumbs and bake.

This recipe is amazing with mashed potatoes.

For about how long do you bake these? Covered or uncovered?

I usually do 375 for 20-25 minutes. Uncovered on a cookie sheet.

↑ SV

Tue, May 24 2011, 12:29 pm

ra_mom wrote:

SV wrote:

pinktichel wrote:

equal amounts:
honey
soy sauce
oil

Marinate for as long as you have...

Dip cutlets into flavored bread crumbs and bake.

This recipe is amazing with mashed potatoes.

For about how long do you bake these? Covered or uncovered?

I usually do 375 for 20-25 minutes. Uncovered on a cookie sheet.

Thanks ra_mom. Do you pound them/cut them thin first? Or do they dry out faster that way?

↑ ra_mom ↓

Tue, May 24 2011, 12:56 pm

SV wrote:

ra_mom wrote:

SV wrote:

pinktichel wrote:

equal amounts:
honey
soy sauce
oil

Marinate for as long as you have...

Dip cutlets into flavored bread crumbs and bake.

This recipe is amazing with mashed potatoes.

For about how long do you bake these? Covered or uncovered?

I usually do 375 for 20-25 minutes. Uncovered on a cookie sheet.

Thanks ra_mom. Do you pound them/cut them thin first? Or do they dry out faster that way?

I cut them thin first. I find that easier than pounding, but you can do either.

kalsee

Mon, Jun 27 2011, 4:25 pm

This recipe is great! Thanks for posting!

curlytop

Wed, Aug 10 2011, 2:55 pm

ra_mom wrote:

SV wrote:

ra_mom wrote:

SV wrote:

pinktichel wrote:

equal amounts:
honey
soy sauce
oil

Marinate for as long as you have...

Dip cutlets into flavored bread crumbs and bake.

This recipe is amazing with mashed potatoes.

For about how long do you bake these? Covered or uncovered?

I usually do 375 for 20-25 minutes. Uncovered on a cookie sheet.

Thanks ra_mom. Do you pound them/cut them thin first? Or do they dry out faster that way?

I cut them thin first. I find that easier than pounding, but you can do either.

These were a hit in my house too

Thanks !

OOTBubby

Wed, Aug 10 2011, 3:29 pm

I just made this too, but haven't baked it yet (I froze it bread, raw). I'll bake it Friday for Shabbos. I hope my family goes for it.

TWINNY

Wed, Aug 10 2011, 3:37 pm

I tried these once, and really didn't go for it. I think the problem was the breadcrumbs. Do you use the ready flavored one? Or do you spice it yourself?
After all these rave reviews it just didn't seem right.

balibusta ↓

Wed, Aug 10 2011, 9:00 pm

the recipe for cutlets on the french's canned onion rings is gr8!

amme

Thu, Mar 21 2013, 7:55 pm

TWINNY wrote:

Anyone know the answer to this? would like to make this for shabbos. Tia

↑ balibusta

Thu, Mar 21 2013, 9:35 pm

I like to use flavored cornflake crumbs

Aetrsnrady ↓

Thu, Jul 17 2014, 7:42 pm

I am bringing up this old thread because I would like to make Pink Tichel's chicken cutlets that got rave reviews. I'm wondering if those of you who have made it could please recommend a brand and flavor of breadcrumbs that work well with this recipe. Thanks!

↑ ra_mom

Fri, Jul 18 2014, 1:32 am

Plain cornflake crumbs. All the way.

mandr

Fri, Jul 18 2014, 10:43 am

You can bread them in rice krispies. Also you can use real cornflakes and then lightly crush them with a glass - that texture is much better than the ground up corn flake crumbs you get in the can.

If I buy crumbs, I use Pereg - Italian or American flavor.

You can make chicken marsala with cutlets. I have a great recipe if you'd like, which I always make: http://www.familycircle.com/re.....sala/

↑ Aetrsnrady

Fri, Jul 18 2014, 2:06 pm

Thank you ra_mom and mandr.

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