Chicken Cutlets with Saskatoon Chutney
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Combine all chutney ingredients in a large sauce pan.
Bring to a boil over medium heat, stirring frequently, and cook until the mixture is the consistency of runny jam (about 3-5 minutes). Remove from heat and cool completely.
Preheat oven to 400°F (200°C). Put chicken breasts between wax paper and pound until ¼ inch (6 mm) thick.
Season with salt and pepper then coat with flour.
Dip in beaten egg and coat with crushed corn flakes.
Place chicken on a greased baking sheet and bake 15 – 20 minutes or until a thermometer inserted into the thickest piece reads 165°F (74°C).
Serve immediately with Saskatoon Chutney.
Saskatoon berry bushes grow wild in the prairies and the berry is similar in flavour to a blueberry. If Saskatoon berries aren’t available, substitute with blueberries.
|Per 410 g serving||Amount|
|Saturated Fat||2 g|
|Per 410 g serving||% Daily Value|