Oven-Fried Chicken Cutlets
- 4 1/2 Tbsp. skim milk
- dash of garlic powder
- dash of salt
- dash of white pepper
- 2 chicken breast halves (boneless, skinless), pounded to 1/4-inch thickness
- 1/2 c. plus 2 Tbsp. cornflake crumbs
- 2 tsp. vegetable oil
- Preheat oven to 450u0b0.
- In
- small
- bowl combine milk and seasonings.
- Dip chicken
- into
- milk
- mixture,
- coating
- both sides.
- On a sheet of
- waxtaper
- dip
- chicken into cornflake crumbs, turning to coat both sides with crumbs.
- Place chicken on an aluminum foil-lined
- sheet sprayed with vegetable spray. Drizzle 1/2 teaspoon oil over
- each
- cutlet
- and
- bake 8 to 10 minutes, turn chicken over,
- drizzle with 1/2 teaspoon oil and continue cooking until chicken
- istender and crisp, about 10 minutes longer.
milk, garlic, salt, white pepper, chicken, cornflake crumbs, vegetable oil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=713660 (may not work)