Sesame Rye Crusted Chicken Cutlets

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4 cutlets
1 lb- 2 boneless, skinless chicken breasts, or cutlets
½ cup Greek yogurt
2 garlic cloves, minced
½ teaspoon sea salt
½ teaspoon fresh cracked pepper
10 Ryvita Sesame crackers (about 1 cup crushed)
1/2 teaspoon Fleischmann's® Gluten-Free Baking Powder
for frying Mazola® Canola, Corn OR Vegetable Oil

To make cutlets prepare chicken breasts by cutting off the tenderloin section and then slicing each one horizontally, “butterfly”; separate into two pieces. Place the pieces into a large freezer bag and pound with a heavy pan or mallet until the pieces are 1/4” thick. Using a large bowl mix the yogurt and garlic together, add the chicken and coat well, let sit for 15 minutes at room temperature to marinate, or refrigerate up to 2 hours.


In a food processor, or heavy freezer bag, smash the crackers until a fine crumb. Transfer crumbs to a deep-dish; add the salt, pepper and baking powder mix well, set aside for breading the cutlets.


Using a large, deep pot, fill ¼” deep with oil, set over medium-high heat. When a few crumbs added in oil sizzle, your pan is ready to go. Working in batches, take chicken from marinade and dredge in crumbs, fry the chicken for 3 to 4 minutes per side, until golden brown. Remove to paper towels, season with salt if desired and serve immediately.


Total Time
Cook Time 12 minutes
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