How to make it

  • Whisk buttermilk, Worcestershire, mustard, oregano, salt and pepper together.
  • Place cutlets in a shallow dish and pour mixture over them.
  • Turn to coat thoroughly then refrigerate and let marinate 30 minutes or up to 24 hours.
  • Put egg whites in a shallow dish and breadcrumbs in another.
  • Heat half the oil in a large nonstick skillet over moderate heat.
  • Using tongs take a cutlet out of the marinade then dip it in egg whites then coat with crumbs.
  • Gently shake off excess breading then cook 2 minutes on one side.
  • Using a spatula turn and cook 4 minutes on other side.
  • Repeat with all of cutlets adding more oil in a thin layer as necessary.
  • If loose breadcrumbs in the skillet start to burn wipe them out with a paper towel.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes