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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 539.4
  • Total Fat: 31.7 g
  • Cholesterol: 174.7 mg
  • Sodium: 510.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 35.8 g

View full nutritional breakdown of FAYE'S EASY, LIGHT & CRUNCHY FRIED CHICKEN CUTLET calories by ingredient
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FAYE'S EASY, LIGHT & CRUNCHY FRIED CHICKEN CUTLET

Submitted by: FAYEGLORY


Number of Servings: 2

Ingredients

    * Chicken Breast, no skin, 1 breast, bone and skin removed SPLIT INTO 2 FILLET & POUNDED OR (HAVE 2 CUTLETS)
    * Kellogg's Corn Flakes Cereal, 2 cups GROUND FINE
    * Egg, fresh, 2 large (throw 1 YOLK AWAY)
    * Yellow Mustard, 6 tsp
    * *Onion powder, 1 tsp
    **GARLIC POWDER, 1 TSP
    * Parsley, dried, 1 tbsp
    * *Onions, dehydrated flakes, 1 tbsp
    * Olive Oil, 4 tbsp

Directions

PREPARE BREAST. BEAT EGGS AND MUSTARD. GROUND CORN FLAKES AND PUT ON FLAT PLATE POUR IN AND MIX THE GARLIC POWDER, ONIONS POWDER AND BITS, PARSLEY. MIX WELL..
USE NON STICK SKILLET PUT IN 2 TABSP OF OIL. HEAT.
DIP POUNDED CHICKEN BREAST INTO THE EGG MIXTURE. LET SET ABOUT 2 MINS. BE SURE BREAST IS COVERED IN EGG. HOLDUP AND LET DRIP THEN DROP DOWN FLAT ON TOP OF THE CORN FLAKE MIXTURE PRESS DOWN AN BREAST SO FLAKES WILL STICK GOOD. FLIP BREAST OVER AND REPEAT ON OVER SIDE. DROP INTO THE HOT OIL. TURN FIRE LOW TO SLOW COOK SO BREAST WILL COOK THOUGH WITHOUT BURNING. AFTER ABOUT 6 MINS FLIP WITH SPATULA, SO ALL COATING COMES UP WITH BREAST. COOK OTHER SIDE FOR ABOUT 4 OR 5 MINS. WHEN DONE SET ON CLEAN PLATE. REPEAT STEPS FOR 2ND BREAST. ENJOY!!!

Number of Servings: 2

Recipe submitted by SparkPeople user FAYEGLORY.






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