Chicken Cutlets

Pound chicken breasts (or pork cutlets). Marinate a half hour in buttermilk.

Chop sage leaves and add to breadcrumbs with some finely grated Parmesan cheese. Drain the cutlets and shake off excess milk. Salt and pepper cutlets and press into the bread crumb mixture, taking time to be sure all the cutlets are well covered.

Allow the cutlets to rest on a wire rack for 15 minutes to set up. Pan fry in some oil, a few minutes per side.

Fry up some whole sage leaves. Just toss into the oil, and when they curl up, they are done. So easy and delicious.


From the Full Moon Natives Herb Seminars