Sweet Heat Chefs |
4 Chicken Cutlets
2 c. Pretzles 1 c. Parmesan Cheese 1/2 c. Bread Crumbs (see recipe) Salt/Pepper (to taste) 1 Egg 1 c. Flour 4 T. Extra Virgil Olive Oil Hot Wing Sauce: 1/4 c. Butter 1/4 c. Tabasco Hot Sauce Melt butter and add Tabasco sauce. Keep warm while serving for best results. Honey Mustard Sauce: 1/4 c. Mustard 2 T. Mayonaise 1/2 c. Honey In bowl combine mustard and Mayonaise, add honey and whisk until combined. Directions: Pound chicken cutles out to a thin consitency. In food processor combine pretzels, parmesan cheese, bread crumbs and salt/pepper. Grind mixture until a course ground mixture forms. Add olive oil to frying pan and heat on medium. Place flour in 1 dish, egg in another dish, and the pretzel mixture in the third dish. Dip 1 cutlet in to flour mixture coating both sizes liberally, then dip in egg mixture coating both sides, lastly dip i n pretzel mixure coating both sides. Add cutlet to pan and repeat steps above with remaining cutlets. Cook cutlets until thouroughly cooked through, about 5-6 minutes per side depending on thickness of cutlet. |