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  • 34 pounds boneless skinless chicken breast cutlets
  • 2 cups unflavored bread crumbs
  • 1 envelope Spice Pack Mix
  • Nonstick vegetable spray


  • 1 large “Ziplock” gallon bag
  • 1 very sharp knife
  • 1 large skillet


  1. Mix bread crumbs and Spice Packet mix in a large gallon size “Ziplock” bag.
  2. Rinse cutlets under cool water.
  3. Slice the cutlets in half lengthwise with a sharp knife.
  4. Place five or six cutlets in the bag.
  5. Seal and shake until all the cutlets are completely coated with bread crumbs.
  6. Spray a large skillet with nonstick vegetable spray, turn heat to medium/high.
  7. Place the cutlets in a single layer in the skillet and cook until the edges of the cutlets start to turn white, around 5 minutes.
  8. Spray the cutlets with vegetable spray then flip.
  9. Cook another 4-5 minutes until golden brown.
  10. If the cutlets seem to be browning too quickly, turn the heat down to medium.
  11. Cook cutlets in batches then serve warm.



  • You can also bake the cutlets in a 350° F oven. Spray a cookie sheet with nonstick vegetable spray. Spread cutlets in a single layer on the pan. Bake for 20 minutes until golden brown.
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