Rachael Ray: Brazilian Chicken Cutlets
This Rachael Ray recipe is in honor of my best friend who lives in Brazil, she moved there last October from the states. I’m not sure if this is really something they would eat in Brazil because I have not been there yet. But it was good, so wherever you eat this, I think you’ll like it. Several people that I actually know have asked me to tell them when I make something that they should make, well this is it, make this for dinner, it was so good. It was either really that good, or my chicken breading and frying skills are much improved. I think the biggest secrets are hot oil, and just turn it once, leave it alone, I know its tempting, but seriously walk away! You fry these up in EVOO, so they aren’t real greasy and your hair will have a nice shiny coat!
Recipe: Brazilian Chicken Cutlets
Brazilian Chicken Cutlets
Cookbook: Big Orange Book
Total Time: 35 minutes
Husband Says:“It was delicious, grreeaaat.” (I had asked him to be more specific in his descriptions and this is what I got.)
Notes:I did not use Parmesan cheese with the breadcrumbs, I forgot to pick some up at the store, and it was just fine with out it. I might should’ve peeled the mango, I’ve never cut one of those either, but it just said pitted and chopped so I didn’t mess with it. I thought the raw salsa on top was really nice. Like I said, I think you should make it, I would highly recommend it!
Ingredientsdip chicken in flour, egg, and breadcrumbscut tomatoesadd red onionadd mango
add cilantro, hot sauce, and lime juicefry chicken in EVOOfried chicken
