Monday, December 7, 2009

Chicken Cutlets: Reader Suggestions!

I got a couple of great follow-ups to last week's post on Chicken Cutlets. Thanks to my pals Johnny DeCarlo and Lisa Gardner-Inglima for submitting the recipes! And thanks Valerie for sharing Neum's recipe on the last post! I owe you a beer next time we head out!

Next up, I'll be posting suggestions for Christmas dinner and a killer recipe for Rum Cake that will knock your socks off!

Submitted by Johnny DeCarlo

In a large bowl, combine one can of cream of chicken soup, one small jar of marinated mushrooms, and ½ a cup of Pinot Grigio

Place 8 chicken cutlets in a shallow buttered casserole pan and season with salt, pepper and garlic powder. Layer two slices of Gruyere cheese on top of each piece of chicken and cover with the sauce

Bring a pot of water to a boil and cook ¼ of a pound of string beans to pre-aldente (¾ of the way through), then pour them all around the chicken—surrounding them

Sprinkle 1 cup of herb stuffing mix combined with ½ cup of slivered almonds on top, along with some diced fresh green shallots. Drizzle 4 tablespoons of melted butter all over the top. Cover pan with foil

Bake in the oven at 350 degrees for about an hour

Serves 6-8

Submitted by Lisa Gardner-Inglima
Dredge cutlets in olive oil (in place of milk and eggs). Roll cutlets in seasoned bread crumbs. Place on grill for a delicious, smokey bbq taste!

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