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Natalie Zahn's Crispy Chicken Cutlets

This was my favorite dish growing up. Passed down from my grandmother to my mom, to me, I still think it’s a special occasion when I make these at home.

Prep
Cook
Serves 4people
Ingredients
Boneless chicken cutlets (allow 2 per person)
Mayonnaise
Cornflake crumbs or Corn Flakes from cereal box
Pepper
1
cup milk
8-12
oz shredded cheese
Directions
1.
Pound chicken cutlets for tenderness; lightly season with pepper
2.
Coat cutlets with mayonnaise and then coat with corn flakes, both sides
3.
Place in greased baking pan at 325 degrees for 1 hour; do not cover
4.
For sauce, stir milk into 1 cup mayonnaise, add cheese; cook and stir until cheese is melted and sauce is thick. If too thick, add more milk.
5.
For a lighter take, you can replace Mayo with fat free yogurt and/or use low fat cheese or low-fat milk.
6.
I have usually served this with Chicken Rice-a-Roni but feel free to add your own side.

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