Sautéed Chicken Cutlets with Caribbean Spice Blend
Catherine Cappiello Pappas
- 3 lbs. boneless chicken breast – sliced into cutlets approximately ¼ inch thick
- 2 cups instant potato flakes
- 1 tablespoon of caribbean spice blend
- vegetable oil for sautéing
Dip each side of the cutlet into the potato flake mixture and set aside.
Heat a large cast iron frying pan with about ¼ inch of vegetable oil.
Carefully, place the cutlet into the heated oil.
Let the cutlet sauté until golden and turn to finish cooking on the other side, for ¼ inch thickness is approximately 2 – 3 minutes each side.
Depending on how thick you sliced your cutlets will determine the cooking time.