Cheesy roasted chicken cutlets with bread crumbs from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 673) by Mark Bittman

  • basil
  • Parmesan cheese
  • breadcrumbs
  • grapeseed oil
  • chicken cutlets
  • egg whites
  • EYB Comments

    Can substitute neutral oil or butter for grapeseed oil, panko breadcrumbs for breadcrumbs; any hard cheese for Parmesan cheese; 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 neutral oil or butter for grapeseed oil, panko breadcrumbs for breadcrumbs; any hard cheese for Parmesan cheese; and any boneless chicken, pork, veal, or turkey for chicken cutlets.

  • sturlington on March 06, 2015

    I don't think the egg whites are necessary. The coating adhered to the chicken fine without them. This was tasty and easy for a weeknight.

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