Crispy Chicken Cutlets

From: mightyro_cooking4u

On Aug 5, 2009

Except for using panko bread crumbs and I pounded boneless, skinless chicken breasts, this was made as written. My crumbs did fall off a bit and the crumbs charred a bit also. All in all this was good and tasty, juicy with a hint of sweetness. Made for I Recommend Tag. Thanks for posting.

From: HokiesLady

On Mar 16, 2009

Boomie - I really wanted to LOVE this recipe but there was something unusual for us with the teriyaki sauce and the veggie crackers. I think next time I'm just going to use Panko crumbs instead. With that said though these cutlets cooked up very nicely and remained juicy after cooking. I love that the recipe can be adjusted just a bit by a different cracker crumb but still remain true to the recipe with the glaze of teriyaki sauce before breading! Thanks Boomie for sharing! Tagged in 123 Hits.

From: KateL

On Feb 27, 2009

Must use chicken cutlets pounded thin, you cannot compensate by cooking boneless skinless chicken select breasts longer. I'm lazy, and I thought my smallish boneless skinless chicken breasts would work with this recipe. Boy was I wrong! I am puzzled by the amount of 60 crackers for 1 pound of chicken; 20 crackers processed in a food processor yielded enough breading for 4 select-size chicken breasts. However, the breading charred as I cooked the non-cutlets longer to reach 165 degrees internal temperature, so I say this recipe MUST be reserved for cutlets pounded thin. Made for 1-2-3 Hit Wonders Tag.

From: Vicki in CT

On Feb 14, 2009

The first bite was...different. I'm not accumstomed to crunch with teriyaki, however by bite number two it had me! The juxtaposition of crunch and sweet teriyaki was terrific. I used a ginger teriyaki sauce and wheat thin crackers. Chicken cutlets cooked very quickly so made a super simple, quick dinner entree. For 123.