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Breaded Chicken Cutlets with Sage

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Recipe photo courtesy of Gentl and Hyers

Fried chicken stays moist when it's marinated in buttermilk and coated in herbed breadcrumbs. To fry sage leaves for garnish, place them in hot oil until they start to curl, about three seconds; remove with a slotted spoon.

Source: Martha Stewart Living, November 2005
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How would you rate this recipe?
38
  • LosAngeles88
    30 JAN, 2013
    Wonderfully moist, tasty, crunchy and easy. A good week night recipe. Made it last night for my hubby and me and he was impressed how "good" chicken can be (hes's not a chicken fan). Would do just 2 things differently next time: marinate the chicken for MORE than 15 min. It would become even tastier with more time. Secondly, 2 cups of bread crumbs was way too much and a waste. 1 cup should suffice. Will definitely be making this sometime soon!
    Reply
  • mrs_in_mass
    5 OCT, 2009
    Flavorful, fun, and absolutely delicious. I have made these MANY times over and everyone - from adults with sophisticated palates to kids who just want chicken tenders - asks for more. This is a well-worn recipe in my personal recipe box. Note: before I knew better, I tried to fry in olive oil. Big mistake. Vegetable oil all the way.
    Reply
  • MS10109820
    21 JAN, 2009
    Instead of frying it can the chicken be baked instead? How long would it take and at what oven temp?
    Reply
  • nteasdale
    28 MAY, 2008
    This recipe was quite easy and my whole family liked it. I used gluten-free breading, dried sage (less than required for fresh sage), chipotle Tobasco sauce, Spectrum high heat canola oil for frying, and the end result was quite good.
    Reply

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