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Before you jump to Chicken Cutlets recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.
Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone's active participation. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. Keep reading for some methods to go green and save energy, mainly in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Green living just isn't that difficult. A lot of it truly is basically utilizing common sense.
We hope you got insight from reading it, now let's go back to chicken cutlets recipe. To cook chicken cutlets you need 5 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken Cutlets:
- Provide 1 lb. of thin sliced boneless breast of chicken.
- Provide 3 cups of Italian style breadcrumbs.
- Use 1 cup of grated Parmesan cheese.
- Prepare 2 of raw eggs.
- Prepare 2-3 cups of vegetable oil. I would not recommend olive oil because due to the amount needed for frying, it can be very expensive.
Steps to make Chicken Cutlets:
- Using a meat mallet, pound each chicken breast to as thin as possible. I like to cover the chicken with plastic wrap while pounding to avoid splashing..
- Whisk 2 eggs in a bowl and dip each piece of chicken in the egg..
- Mix together the breadcrumbs and the Parmesan cheese. Dip each egg coated piece of chicken into the breadcrumb mixture and coat well..
- Heat about half the oil in a frying pan on high heat. Make sure the oil is really hot before placing the cutlets in. Once oil is hot, lower heat to med-hi and then add the cutlets. Do not overcrowd the pan; do not overlap pieces. This may need to be done in more than one batch. Fry about 2 minutes on each side, turning cutlets once..
- Add more oil for the second batch, if necessary. The breadcrumbs tend to sop up the oil and you may need to replenish it. Again, wait until oil is really hot..
- Place finished cutlets on a plate, layered with paper towels to absorb excess oil. Serve immediately..
If you are using filleted chicken breasts, rather than escalopes, then proceed as described in the. Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet,. Perfect for entertaining, these chicken cutlets are stuffed with spinach, sun-dried tomatoes, walnuts and just enough cream cheese to hold the filling together.
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