| 31. | Dredge cutlets in seasoned flour and shake off excess.
|
| 32. | Remove cutlets to a warm platter and remove toothpicks.
|
| 33. | Lightly coat both sides of cutlets with coating mixture.
|
| 34. | Leftover chicken cutlet with spinach, mozzarella and corn.
|
| 35. | Slip a few pieces of celery in between the cutlets as they fry.
|
| 36. | Specialties in its restaurant include spare ribs and lamb cutlets in cranberry sauce.
|
| 37. | 1 1 / 4 pounds boneless, skinless chicken breasts or turkey breast cutlets
|
| 38. | Almost any pan sauce you might make for chicken cutlets works with tofu.
|
| 39. | Pound the cutlets to 1 / 4 inch thickness.
|
| 40. | For a taste of Japan, fry a thin pork cutlet in panko.
|