Back to Breaded Chicken Cutlets with Sage All Reviews for Breaded Chicken Cutlets with Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Breaded Chicken Cutlets with Sage Credit: Gentl and Hyers Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 pounds boneless, skinless chicken cutlets (8 to 10 pieces), pounded about 1/4 inch thick, if needed Coarse salt and freshly ground pepper 1 1/2 cups buttermilk 1/2 teaspoon hot sauce, such as Tabasco 2 cups plain dried breadcrumbs (about 8 ounces) 1/3 cup finely chopped fresh sage, plus fried leaves for garnish Vegetable oil, for frying
Gallery Breaded Chicken Cutlets with Sage Credit: Gentl and Hyers
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Gallery
Breaded Chicken Cutlets with Sage Credit: Gentl and Hyers
Breaded Chicken Cutlets with Sage
Credit: Gentl and Hyers
Breaded Chicken Cutlets with Sage
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 pounds boneless, skinless chicken cutlets (8 to 10 pieces), pounded about 1/4 inch thick, if needed Coarse salt and freshly ground pepper 1 1/2 cups buttermilk 1/2 teaspoon hot sauce, such as Tabasco 2 cups plain dried breadcrumbs (about 8 ounces) 1/3 cup finely chopped fresh sage, plus fried leaves for garnish Vegetable oil, for frying
Directions
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.
Reviews (4)
Add Rating & Review 37 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 1
Reviews (4)
Add Rating & Review 37 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 1
Add Rating & Review
37 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 1
37 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 1
37 Ratings 5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 1
5 star values: 10 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 01/30/2013 Wonderfully moist, tasty, crunchy and easy. A good week night recipe. Made it last night for my hubby and me and he was impressed how "good" chicken can be (hes's not a chicken fan). Would do just 2 things differently next time: marinate the chicken for MORE than 15 min. It would become even tastier with more time. Secondly, 2 cups of bread crumbs was way too much and a waste. 1 cup should suffice. Will definitely be making this sometime soon! Martha Stewart Member Rating: Unrated 10/05/2009 Flavorful, fun, and absolutely delicious. I have made these MANY times over and everyone - from adults with sophisticated palates to kids who just want chicken tenders - asks for more. This is a well-worn recipe in my personal recipe box. Note: before I knew better, I tried to fry in olive oil. Big mistake. Vegetable oil all the way. Martha Stewart Member Rating: Unrated 01/21/2009 Instead of frying it can the chicken be baked instead? How long would it take and at what oven temp? Martha Stewart Member Rating: Unrated 05/28/2008 This recipe was quite easy and my whole family liked it. I used gluten-free breading, dried sage (less than required for fresh sage), chipotle Tobasco sauce, Spectrum high heat canola oil for frying, and the end result was quite good.Martha Stewart Member
Rating: Unrated 01/30/2013
Wonderfully moist, tasty, crunchy and easy. A good week night recipe. Made it last night for my hubby and me and he was impressed how “good” chicken can be (hes’s not a chicken fan). Would do just 2 things differently next time: marinate the chicken for MORE than 15 min. It would become even tastier with more time. Secondly, 2 cups of bread crumbs was way too much and a waste. 1 cup should suffice. Will definitely be making this sometime soon!
Rating: Unrated
Rating: Unrated 10/05/2009
Flavorful, fun, and absolutely delicious. I have made these MANY times over and everyone - from adults with sophisticated palates to kids who just want chicken tenders - asks for more. This is a well-worn recipe in my personal recipe box. Note: before I knew better, I tried to fry in olive oil. Big mistake. Vegetable oil all the way.
Rating: Unrated 01/21/2009
Instead of frying it can the chicken be baked instead? How long would it take and at what oven temp?
Rating: Unrated 05/28/2008
This recipe was quite easy and my whole family liked it. I used gluten-free breading, dried sage (less than required for fresh sage), chipotle Tobasco sauce, Spectrum high heat canola oil for frying, and the end result was quite good.
All Reviews for Breaded Chicken Cutlets with Sage
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Breaded Chicken Cutlets with Sage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
