Chicken Cutlets with Vegetables
Chicken Cutlets With Vegetables is an moderately easy dinner. Made with chicken cutlets (about 3 lb. serves 5 to 6), sliced mushrooms, cherry tomatoes (i use pimentos instead), sliced onions and diced green peppers (if you like the flavor), this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Cut chicken into bite size pieces.
Dip in beaten eggs, then shake in equal mixture of bread crumbs (flavored or plain) and Parmesan cheese (I use a plastic bag to shake the meat in).
Saute in generous amount of butter until golden brown.
Remove chicken to a casserole dish (or baking pan).
Saute vegetables in the same pan, scraping the bits of chicken up while frying vegetables.
Add vegetables to the chicken; mix all together.
Add 1/4 to 1/2 cup of broth to pan and heat; pour over chicken.
Bake at 350Β° until bubbly and somewhat crispy on top, about 25 to 30 minutes.
Serve with any kind of rice.
π· Perfect Pairings
Complete your meal with these
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