CHICKEN CUTLETS WITH SASKATOON CHUTNEY
Ingredients
Cutlets
4 boneless skinless chicken breasts, filet removed
salt and pepper
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flake cereal
Saskatoon Chutney
1 cup Saskatoon berries (or blueberries or cranberries)
2 green onions, chopped
1 1/2 tsps grated ginger root
1/4 cup packed brown sugar
1/4 cup water
2 tbsps cider vinegar
1 1/2 tsps cornstarch
pinch salt|Cutlets
4 boneless skinless chicken breasts, filet removed
salt and pepper
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flake cereal
Saskatoon Chutney
1 cup Saskatoon berries (or blueberries or cranberries)
2 green onions, chopped
1 1/2 tsps grated ginger root
1/4 cup packed brown sugar
1/4 cup water
2 tbsps cider vinegar
1 1/2 tsps cornstarch
pinch salt
Preparation
Cutlets
Preheat oven to 400F.
Put chicken breasts between wax paper and pound until 1/4 inch thick. Season with salt and pepper then coat with flour. Dip in beaten egg and coat with crushed corn flakes.
Place chicken on a greased or parchment covered baking sheet and bake 15-20 minutes or until a thermometer inserted into the thickest piece reads 170F.
Remove from heat and let stand 5 minutes. Serve with Saskatoon Chutney.
Saskatoon Chutney
Combine all ingredients in a large saucepan. Bring to a boil over medium heat; stirring frequently. Cook until the mixture is the consistency of runny jam (about 3-5 minutes). Remove from heat and cool completely.|Cutlets
Preheat oven to 400F.
Put chicken breasts between wax paper and pound until 1/4 inch thick. Season with salt and pepper then coat with flour. Dip in beaten egg and coat with crushed corn flakes.
Place chicken on a greased or parchment covered baking sheet and bake 15-20 minutes or until a thermometer inserted into the thickest piece reads 170F.
Remove from heat and let stand 5 minutes. Serve with Saskatoon Chutney.
Saskatoon Chutney
Combine all ingredients in a large saucepan. Bring to a boil over medium heat; stirring frequently. Cook until the mixture is the consistency of runny jam (about 3-5 minutes). Remove from heat and cool completely.
