Crispy Panko Chicken Cutlets 4 boneless skinless chicken breast halves 3/4 cup flour 1/2 teaspoon onion powder 1/4 teaspoon garlic powder salt and pepper, to taste 3 eggs, lightly beaten with 1/3 cup water 2 cups panko breadcrumbs vegetable oil
Breaded Chicken Cutlets 4 cups plain panko (Japanese breadcrumbs) 1/4 cup extra-virgin olive oil 1 teaspoon coarse salt Coarse salt and pepper 4 large eggs 2 pounds chicken cutlets (about 10) 1/3 cup all-purpose flour DIRECTIONS STEP 1 Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.)
5 bone-in pork chops 1 T. oil 1 c. sour cream 10 3/4 oz. can cream of chicken condensed soup 1/2 c. milk 32 oz. pkg. frozen hashbrowns 1 c. onion chopped 1 c. shredded cheddar cheese 1/2 tsp. salt 1/4 tsp. pepper
Unbelievable Chicken Meatloaf... Just made this. Super healthy and tasty way to use ground chicken. Makes more like 4 servings. I replaced the carrot with red pepper and also added fresh basil and rosemary.