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-> Recipe Collection
-> Chicken/ Turkey
pinktichel
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 Mon, Jan 25 2010, 4:35 am
| greeneyes wrote: | | Pinktichel, I've made your chicken cutlet recipes many times & it is always delicious. Not sure if I ever thanked you for it, so thank you! (The only thing I do differently is cut down on the oil.) |
pleasure. It's always nice to hear feedback.
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Fabulous
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Sun, Jan 31 2010, 6:56 pm
| pinktichel wrote: | | greeneyes wrote: | | Pinktichel, I've made your chicken cutlet recipes many times & it is always delicious. Not sure if I ever thanked you for it, so thank you! (The only thing I do differently is cut down on the oil.) |
pleasure. It's always nice to hear feedback. |
I made it for the first time tonight and it was DELISH! Thanks.
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SV
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Tue, May 24 2011, 12:13 pm
| pinktichel wrote: | equal amounts:
honey
soy sauce
oil
Marinate for as long as you have...
Dip cutlets into flavored bread crumbs and bake.
This recipe is amazing with mashed potatoes. |
For about how long do you bake these? Covered or uncovered?
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ra_mom
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Tue, May 24 2011, 12:28 pm
| SV wrote: | | pinktichel wrote: | equal amounts:
honey
soy sauce
oil
Marinate for as long as you have...
Dip cutlets into flavored bread crumbs and bake.
This recipe is amazing with mashed potatoes. |
For about how long do you bake these? Covered or uncovered? | I usually do 375 for 20-25 minutes. Uncovered on a cookie sheet.
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SV
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Tue, May 24 2011, 12:29 pm
| ra_mom wrote: | | SV wrote: | | pinktichel wrote: | equal amounts:
honey
soy sauce
oil
Marinate for as long as you have...
Dip cutlets into flavored bread crumbs and bake.
This recipe is amazing with mashed potatoes. |
For about how long do you bake these? Covered or uncovered? | I usually do 375 for 20-25 minutes. Uncovered on a cookie sheet. |
Thanks ra_mom. Do you pound them/cut them thin first? Or do they dry out faster that way?
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ra_mom
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Tue, May 24 2011, 12:56 pm
| SV wrote: | | ra_mom wrote: | | SV wrote: | | pinktichel wrote: | equal amounts:
honey
soy sauce
oil
Marinate for as long as you have...
Dip cutlets into flavored bread crumbs and bake.
This recipe is amazing with mashed potatoes. |
For about how long do you bake these? Covered or uncovered? | I usually do 375 for 20-25 minutes. Uncovered on a cookie sheet. |
Thanks ra_mom. Do you pound them/cut them thin first? Or do they dry out faster that way? | I cut them thin first. I find that easier than pounding, but you can do either.
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kalsee
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Mon, Jun 27 2011, 4:25 pm
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This recipe is great! Thanks for posting!
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curlytop
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Wed, Aug 10 2011, 2:55 pm
| ra_mom wrote: | | SV wrote: | | ra_mom wrote: | | SV wrote: | | pinktichel wrote: | equal amounts:
honey
soy sauce
oil
Marinate for as long as you have...
Dip cutlets into flavored bread crumbs and bake.
This recipe is amazing with mashed potatoes. |
For about how long do you bake these? Covered or uncovered? | I usually do 375 for 20-25 minutes. Uncovered on a cookie sheet. |
Thanks ra_mom. Do you pound them/cut them thin first? Or do they dry out faster that way? | I cut them thin first. I find that easier than pounding, but you can do either. |
These were a hit in my house too
Thanks !
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OOTBubby
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Wed, Aug 10 2011, 3:29 pm
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I just made this too, but haven't baked it yet (I froze it bread, raw). I'll bake it Friday for Shabbos. I hope my family goes for it.
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TWINNY
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Wed, Aug 10 2011, 3:37 pm
I tried these once, and really didn't go for it. I think the problem was the breadcrumbs. Do you use the ready flavored one? Or do you spice it yourself?
After all these rave reviews it just didn't seem right.
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balibusta
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Wed, Aug 10 2011, 9:00 pm
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the recipe for cutlets on the french's canned onion rings is gr8!
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amme
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Thu, Mar 21 2013, 7:55 pm
| TWINNY wrote: | I tried these once, and really didn't go for it. I think the problem was the breadcrumbs. Do you use the ready flavored one? Or do you spice it yourself?
After all these rave reviews it just didn't seem right. |
Anyone know the answer to this? would like to make this for shabbos. Tia
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balibusta
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Thu, Mar 21 2013, 9:35 pm
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I like to use flavored cornflake crumbs
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Aetrsnrady
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Thu, Jul 17 2014, 7:42 pm
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I am bringing up this old thread because I would like to make Pink Tichel's chicken cutlets that got rave reviews. I'm wondering if those of you who have made it could please recommend a brand and flavor of breadcrumbs that work well with this recipe. Thanks!
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ra_mom
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Fri, Jul 18 2014, 1:32 am
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Plain cornflake crumbs. All the way.
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mandr
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Fri, Jul 18 2014, 10:43 am
You can bread them in rice krispies. Also you can use real cornflakes and then lightly crush them with a glass - that texture is much better than the ground up corn flake crumbs you get in the can.
If I buy crumbs, I use Pereg - Italian or American flavor.
You can make chicken marsala with cutlets. I have a great recipe if you'd like, which I always make: http://www.familycircle.com/re.....sala/
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Aetrsnrady
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Fri, Jul 18 2014, 2:06 pm
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Thank you ra_mom and mandr.
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