INGREDIENTS
4
boneless, skinless chicken breast, pounded extra thin and cut in half, so you have 8 thin cutlets.
1 cup
all purpose flour
1
sleeve saltines, crushed
1/2 tsp
Lawry’s seasoning
1/2 tsp
Tony Chachere’s Creole Seasoning
1/2 tsp
Black Pepper
1/4 tsp
ground red pepper
1/2 tsp
baking powder
2
eggs
3/4 cup
whole milk
Vegetable Oil
2 tbsp
Bacon Grease
1/4 cup
reserved pan drippings
1/4 cup
all purpose flour
3 1/4 cups
whole milk
1 1/4 tsp
salt
1/2 tsp
black pepper