Shopping List: Breaded Chicken Cutlets with Sage

Martha Stewart Living, November 2005

Print out a list of all the ingredients you'll need for this recipe.

-- 2 pounds boneless, skinless chicken cutlets (8 to 10 pieces)
-- 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 extra leaves for garnish
-- Vegetable oil, for frying

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