Crispy Chicken Cutlets

1. 1

   In a shallow dish, with a fork or potato masher, finely crush the crackers.

2. 2

   Brush each sides of cutlets with 1/4 cup of teriyaki sauce. Dip each cutlets in the cracker crumbs flipping them to coat well.

3. 3

   In a large skillet, melt butter and oil at medium heat. Add cutlets and cook 5 to 7 minutes or until not pink inside (flip them one time).

No additional tips available.