Herb-roasted chicken cutlets from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 672) by Mark Bittman

  • dill
  • parsley
  • butter
  • vegetable stock
  • chicken cutlets
  • EYB Comments

    Can substitute vegetable stock or water for chicken stock, chervil for dill; and any boneless chicken, pork, veal, or turkey for chicken cutlets.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock or water for chicken stock, chervil for dill; and any boneless chicken, pork, veal, or turkey for chicken cutlets.

  • sturlington on March 24, 2013

    This is a good method for preparing herb-flavored boneless chicken breasts for use in sandwiches or tacos. However, it does take a lot longer than the sauteed method, which is necessary so the herbs don't burn.

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