Easy Chicken cutlets with a twist. Using the beaten egg, coat each chicken cutlet in egg. Crush up the entire can of Onion Toppers into a plastic bag and one at a time, roll the chicken into the toppers. You will need to press firmly to make sure the onions stick.

This recipe shows you how to turn boneless chicken breast halves into cutlets: "Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness," recipe creator mrs.g says. Tinola is a Filipino chicken soup usually served as a main entrée paired with white rice. You can cook Easy Chicken cutlets with a twist using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Chicken cutlets with a twist

You need 1 package of raw chicken cutlets.
It's 2-3 of eggs.
It's 2 cups of flour.
Prepare to taste of Salt & pepper.
It's 2-3 tbs of Jamacian fish seasoning.
Prepare 2 cups of oil.
It's 2 cups of breadcrumbs.

Traditionally, this dish is cooked with wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. For a twist, I used pechay leaves and sayote. Make these Easy Skillet Cheesy Chicken Cutlets for a tasty light meal or combine with sides or a salad for a main meal Disclosure: Some of the links in this post are affiliate links. This means that if you click on the link and purchase the item I may receive an affiliate commission at no extra cost to you.

Easy Chicken cutlets with a twist instructions

Lay chicken cutlets on cutting board, place parchment paper on top. Pound meat with rolling pin..
Remove parchment paper, salt & pepper chicken..
Set up your mixing station. 1st bowl place flour in first bowl. Then eggs with a splash of water in second bowl, whisk. Place breadcrumbs & fish seasoning in third bowl..
Place chicken in flour bowl, then egg the breadcrumb mixture, make sure to coat all of the chicken. Place on baking sheet. Repeat. Once you have finished with all the chicken, cover with parchment paper & place in refrigerator for an hour..
Maybe about 10-15min before the hour is up, pour oil into frying pan. Put the burner between medium- medium high. To check if oil is ready, sprinkle water into hot oil. If the water bubbles and makes a "popping sound" your oil is ready. Preheat oven to 250. Place chicken in oil. Cook chicken 3 1/2 min on each side..
Once done, place chicken in paper towl lined paper to excess oil. Remove and place on cookie sheet & put in oven to keep warm. Cook remaining chicken the same way you did before. Enjoy!.

Instructions In a shallow bowl or plate mix flour, pinch of salt and pepper. Dredge the chicken cutlets and shake off excess. It doesn't take much oil to make these cutlets nice and crispy and I only add a little at a time when turning the cutlets over. Our Sauteed Chicken Cutlets with Cherry Tomatoes, Olives and Feta Cheese is made in one skillet and it's not boring! Quick weeknight chicken dinner is one of those recipe topics that never gets old.