“This Curtis Stone original, via AOL, is a healthy, tasty entree that will be sure to please the most discriminating palate. I served with a spinach and vinegrette salad. I also used Kraft shredded parmesan cheese.”
1hr 10mins

Ingredients Nutrition


  1. Using mallet, pound breasts between plastic wrap to about 1/4 inch.
  2. Place flour on plate and whisk eggs lightly in shallow bowl.
  3. Mix breadcrumbs and cheese in seperate bowl.
  4. Sprinkle cutlets on each side with salt and pepper.
  5. Dip cutlets in flour to cover lighlty, then into eggs and then into breadcrumb mixture, pressing firmly to insure coverage.
  6. Place cutlets on a plate and refrigerate for 30 minute.
  7. Melt 2 tbsp butter add 1tbsp oil to each of two nonstick frypans over medium heat.
  8. Add 2 cutlets to each pan and cook until golden brown on bottom, about 4 minutes.
  9. Turn cutlets over, add 1 tbsp butter with 1/2 tbsp oil around cutlets in each pan. Cook another 4 min or until done and golden brown.
  10. Transfer cutlets to plate lined with paper towel to absorb excess oil and butter.

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