Crispy chicken cutlets with a heap of spring salad from Sara Foster's Southern Kitchen by Sara Foster

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Notes about this recipe

  • Breadcrumbs on September 02, 2015

    p. 133 - mr bc pulled some b/s chx breasts out of the freezer yesterday morning so my challenge was to find a Southern recipe to put them to good use. An EYB search landed me here and it was love at first sight when I saw the photo in the book. This recipe was outstanding. The meat practically melted in our mouths. The breading was incredibly crisp and adhered perfectly to the chicken. A quick spritz of lemon and little sea salt scattered atop was all we needed to take this dish from amazing to perfect. Loved this!! mr bc ate 3 pieces! Photo here: http://chowhound.chow.com/topics/1023426?commentId=9708175#9708175

  • sturlington on March 25, 2013

    I really love this method of cooking chicken cutlets. It is like fried chicken without all the work and mess. The salad can be varied as one likes. This is a good light meal with some crusty bread and berries for dessert.

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