Who doesn't love chicken? On Thursday night, a few months back, Scott and I were craving chicken, but we wanted to step out of the box a little bit. I started surfing Pinterest, like I usually do when I need inspiration, and I came across this recipe. Although it is for pork chops, Scott had chicken cutlets in the house, and I knew it would work either way. We decided to give it a try and I am so glad we did!
This recipe was a great way to spruce up your average breaded chicken cutlets. Here is what we used:
Mix all the dry ingredients in a large bowl. In a separate plate, pour a layer of Ranch dressing down, and coat the cutlets in the dressing. Now, dunk the cutlets in the bread crumb mixture. (in this case, the Ranch acts as egg wash that would normally be used.)
The original recipe says that to avoid soggy cutlets, (haha), place them on a wire cooking rack. Turn your oven to 400 degrees and cook the cutlets for 45 minutes. They will come out crispy every time. I know ours did.
This recipe was a great way to spruce up your average breaded chicken cutlets. Here is what we used:
- 1 pkg boneless, skinless chicken breasts
- 3 cups Italian bread crumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp garlic powder
- 1 bottle of Ranch dressing
Mix all the dry ingredients in a large bowl. In a separate plate, pour a layer of Ranch dressing down, and coat the cutlets in the dressing. Now, dunk the cutlets in the bread crumb mixture. (in this case, the Ranch acts as egg wash that would normally be used.)
The original recipe says that to avoid soggy cutlets, (haha), place them on a wire cooking rack. Turn your oven to 400 degrees and cook the cutlets for 45 minutes. They will come out crispy every time. I know ours did.
Granted our chicken cutlets did not look like the picture on the website where I got the recipe, they were still delicious and crispy. I'll definitely try them out again, whenever I am feeling sassy.
Maybe next time I will try the recipe with pork chops. What is your favorite way to prepare chicken? What do you bread your chicken with?
I don't bread my chicken but maybe twice a year and I use whole wheat flour, panko, creole seasoning and lemon pepper. My husband loves it! When not breading, my favorite is to puncture my chicken, marinate all day in fresh squeezed orange juice, lemon and lime juice, with pineapples on top as well as Tajin and lemon pepper seasoning. Throw em on the grill and serve with broccoli or Brussels sprouts and brown rice!
ReplyDeleteI am so sorry I never responded to your comment Kim, but that sounds delicious! Especially the orange juice marinade! It also sounds light and healthy. I will definitely have to give that one a try!
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