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Serve with a salad or mash and gravy or in a sandwich.
In a large bowl mix the chicken, greens, spices and lemon juice. Shape into discs 1/4 inch thickness. Dip in the beaten egg and breadcrumbs.
Place on tray and freeze for one or two hours. Remove and fry in hot oil or place in freezer trays and fry whenever. Serve hot or cold.
|Time:||20 Minutes Preparation Time|
15 Minutes Cooking Time
By Dorothy from SA
By Connie from Oden, Arkansas
Preheat oven to 400 degrees F. Slice loaf of Italian bread horizontally in half. Wrap loaf in foil. Cut center part of tomato into thin slices; dice end pieces. Place chicken cutlets on ungreased cookie sheet. Bake chicken and Italian bread 15 minutes. Remove chicken to plate.
Unwrap Italian bread and return both halves to cookie sheet. Spread 1/2 cup spaghetti sauce on bottom half of bread. Alternately arrange tomato slices and chicken cutlets, overlapping, over spaghetti sauce, spooning 2 Tbsp. spaghetti sauce on each chicken cutlet. Sprinkle cheese over hero; bake 5 minutes or until cheese melts. Sprinkle with sliced olives and diced tomato. Garnish with parsley sprigs. Replace top half of bread. Cut hero into 4 pieces to serve. Makes 4 main-dish servings.
By Robin from Washington, IA
Chop vegetables, black olives and garlic (large chop) Strip rosemary from stems if fresh Remove basil leaves from stems if fresh (If using dried herbs use less - fresh about 3 Tbsp., dried about 1 Tbsp. each) Cut herbs
Brown chicken cutlets, set aside
Saute celery, zucchini, onions and garlic Do not let garlic brown, it gets bitter
Add chicken back to pan Add rosemary, basil, salt and pepper to taste Add black olives Add 1/2 can tomatoes( squish to remove juice) Put 1 cube Knorr Vegetable Bullion (one cube makes 2 cups bullion) into one cup HOT water to dissolve.
Simmer over low heat uncovered until chicken is done. About 15 minutes for small cutlets.
Serve with rice or noodles. ENJOY!
I use Knorr Vegetable bullion for everything, it has a wonderful flavor and goes well with all types of meat.
By Valery Leonard from Cranford, NJ
I had defrosted cutlets, but I was tired when I got home from work. I wanted something easier than my original planned recipe. I found this on my Facebook cooking group, and will definitely be making it again. The measurements will change, depending upon how much meat you are cooking. I used 2 pounds of cutlets for this recipe.