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Chicken Cutlets with Paprika
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2-3 boneless, skinless chicken breasts
Wash and dry the chicken breasts. With a mallet or meat pounder, gently pound out each one into an evenly shaped flat piece. Brush with the olive oil, and snip on the sage. Sprinkle with salt and pepper to taste. Lay on the roasted bell pepper strip. Roll up each cutlet and secure with a toothpick. Sprinkle each with paprika. Heat a skillet, add the butter, and gently saute each, turning as you brown them on all sides.
Recipe created 1997-10-27.