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My mother made these cutlets one day and let everyone know what was in the coating. We were all apprehensive to try it, but after one bite we were hooked. If your family is not so adventurous, make sure to hide that box of cereal before you serve this…
2 eggs
1 to 2 teaspoons water
2 cups Cap’n Crunch cereal
1/2 cup Gefen Corn Flake Crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound chicken cutlets, cut into fingers
oil, for frying
1 teaspoon Gefen Honey
2 tablespoons Haddar Dijon Mustard
1 tablespoon yellow mustard
3 tablespoons Gefen Mayonnaise
Whisk eggs with water in a small bowl. In a food processor, crush cereal, crumbs, and spices together until finely ground; transfer to a bowl.
Dip chicken pieces into eggs and then crumb mixture. Place in a pan in a single layer and refrigerate for 15 minutes.
Coat the bottom of a sauté pan with oil and heat over medium flame. When oil is hot, fry cutlets on both sides until golden, about four minutes per side. Alternatively, lay chicken pieces on Gefen Parchment-lined baking sheet and spray generously with cooking spray. Bake at 400 degrees Fahrenheit for five to seven minutes on each side, until edges are browned.
For dipping sauce, combine all ingredients and mix well. Serve alongside chicken.
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Would this work baked?
Yes, the recipe above has directions of how to bake this dish.