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Chicken Tulowitzki


Rate this recipe 3.7/5 (5 Votes)
Chicken Tulowitzki 1 Picture


  • 2 pounds thin sliced chicken cutlets
  • 2 cups flour
  • 4 eggs, beaten
  • 2 cups breadcrumbs
  • salt and pepper
  • chicken bouillon seasoning
  • 2 cans chicken broth
  • 4 cups salted water
  • oil for frying


Level of difficulty Average
Cost Average budget


Step 1

Brine cutlets overnight in salted water.

Step 2

Season cutlets on both sides with salt, pepper, and chicken bouillon seasoning.

Step 3

Dredge cutlets in flour, then dip in beaten eggs, and finish by coating with breadcrumbs.

Step 4

Fry in skillet of hot oil, turning once to brown both sides.
Drain on paper towels.

Step 5

Place cutlets in large rectangular baking dish, add enough broth to just cover cutlets.

Step 6

Bake at 350 degrees for one hour or more.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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Chicken Tulowitzki Chicken Cutlets