Oven Roasted Buttermilk Chicken Cutlets

buttermilk-chicken1 Here is another of our favorite chicken cutlet recipes. Sometimes I make a double batch so we have left overs for sandwiches. It seems that the flavor just gets better when they are a day older.

Buttermilk acts as a tenderizer and soaking them over night helps the flavor to be absorbed by the chicken.

I also season the bread crumbs because we like a lot of flavor to our food.

“My Herbs recipe” is found:
http://food-o.com/my-italian-herbs/
I make big batches of these herbs and store them so that I do not have to drag every herb bottle out every time I cook. This is my own blend and I use a lot of it.

How to Bread Cutlets is found:
http://food-o.com/breading-cutlets/
This is my way to pound and bread cutlets. It is the fastest, least messy method I know about so far.

Oven Roasted Buttermilk Chicken Cutlets
Serves 4
Roasted chicken cutlets that are soaked in buttermilk before being breaded.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
538 calories
36 g
197 g
26 g
38 g
12 g
297 g
823 g
9 g
1 g
11 g
Nutrition Facts
Serving Size
297g
Servings
4
Amount Per Serving
Calories 538
Calories from Fat 229
% Daily Value *
Total Fat 26g
40%
Saturated Fat 12g
60%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 197mg
66%
Sodium 823mg
34%
Total Carbohydrates 36g
12%
Dietary Fiber 2g
8%
Sugars 9g
Protein 38g
Vitamin A
10%
Vitamin C
9%
Calcium
27%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 large chicken thighs
  2. 2 cups buttermilk
  3. 1 1/2 cups bread crumbs
  4. 2 Tbsp “My Herbs”
  5. 1 tsp. garlic granules (Costco)
  6. 1/2 tsp. salt
  7. 1/4 tsp. pepper
  8. pinch of hot pepper flakes
  9. 4 Tbsp butter cut into pats
Instructions
  1. 1. Pound thighs to 1/4” thick and lay in a baking dish or bowl. To the buttermilk add 1 Tbsp “My Herbs” and 1/2 tsp of garlic granules … pour over chicken. Cover with plastic wrap and refrigerate over night.
  2. 2. Pre-heat oven to 375 degrees. To the breadcrumbs add the other Tbsp “MY Herbs”, 1/2 tsp. garlic granules, pepper flakes, salt and pepper. Mix all together. Dip each thigh in the breadcrumb mixture on both sides. Press crumbs into buttermilk well. Lay on a greased foil lined baking sheet.
  3. 3. Place a pat of butter on each thigh.
  4. 4. Bake for about 40 minutes until chicken is done and coating is crispy.
beta
calories
538
fat
26g
protein
38g
carbs
36g
more
A Food Orgasm http://food-o.com/
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