BREADED CHICKEN CUTLETS WITH SAGE
Fried chicken stays moist when it's marinated in buttermilk and coated in herbed breadcrumbs. To fry sage leaves for garnish, place them in hot oil until they start to curl, about three seconds; remove with a slotted spoon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Season chicken with salt and pepper. Stir buttermilk, hot sauce, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl. Add chicken; turn to coat well. Let marinate for about 15 minutes. Stir breadcrumbs and sage in another bowl; set aside.
- Heat about 1 inch oil in a large skillet until it reaches 365 degrees on a deep-fry thermometer. Working with 1 cutlet at a time, transfer chicken from the buttermilk mixture to the breadcrumb mixture, coating both sides completely. Gently place in the hot oil. Cook, turning halfway through with tongs, until crisp and dark golden, about 5 minutes. Transfer to a rack or paper towels to drain. Transfer to a baking sheet, and put in oven to keep warm. Remove any bits of coating from skillet with a slotted spoon, and discard before adding more chicken. Repeat with remaining chicken. Garnish with fried leaves.
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Loyal Ame
ame33@hotmail.co.ukI can't wait to try this recipe!
Kemar Dawkins
k-dawkins@gmail.comThanks for sharing this recipe!
EW'R MAHI
mahi_ewr@gmail.comI'm definitely going to be making this recipe again soon.
Nantume Mary
m_n4@hotmail.frOverall, I thought this was a good recipe, but it could be improved with a few minor tweaks.
Hasnain Mastoi
hasnain.m@gmail.comI would have liked the recipe to include more detailed instructions on how to make the sage butter sauce.
Roselina Gomez
g_r@hotmail.comI'm not sure what went wrong, but my chicken cutlets turned out dry and overcooked. I think I might have cooked them for too long.
Lyrical Perfect
p.l25@yahoo.comI added some extra garlic and paprika to the breading, and it gave the chicken cutlets a delicious flavor.
Turyamuhaki Brian
briant@yahoo.comI followed the recipe exactly and the chicken cutlets turned out perfectly. They were crispy on the outside and juicy on the inside.
Bryon Plantenberg
bryon_plantenberg@hotmail.frI would definitely recommend this recipe to anyone looking for a quick and easy chicken dish.
Irina-Ioana Stancu
i_stancu60@gmail.comThese chicken cutlets were easy to make and turned out great. I served them with mashed potatoes and green beans, and it was a delicious meal.
Sauda Kawanga
s-kawanga@hotmail.comI'm not a big fan of sage, but I tried this recipe anyway and I was surprised at how much I liked it. The sage added a subtle flavor that really complemented the chicken.
Polycarp Bitrus
p-b@hotmail.comI made these chicken cutlets for a party and they were a huge success. Everyone loved them!
THE BOSSES NETWORK
b_the@gmail.comThese breaded chicken cutlets were a hit with my family! The sage added a nice touch of flavor, and the chicken was cooked perfectly. I will definitely be making this recipe again.