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Sauteed Cracker Crusted Chicken Breasts

July 29, 2010

This is a fast and simple dinner from childhood with lots of crunch and flavor.  It was not often we ran out of breadcrumbs (and it is rare for me now too).  But it does happen and I never, ever run out of crackers (I think I am a little psychotic about that due to having children and living through hurricanes).  So last week when I had no breadcrumbs the “Deja Vu” kicked in and remembered this favored sauteed chicken and actually the crackers make it so different and special.  I usually make this just “as is” but you could add any types of herbs, ground spices or heat it up with some hot sauce in the milk wash.


Sautéed Cracker Crusted Chicken Breasts


  • 4 Chicken Breasts (skinless and boneless)
  • 1 Sleeve of Crackers (Ritz, Saltines, etc.)
  • 1/2 C. Milk
  • 1 Egg (beaten)
  • 2 T. Butter
  • 2 T. Vegetable Oil
  • Salt (if crackers are unsalted)
  • Freshly Ground Pepper
  • 2 Lemons
  • Fresh Parsley (some chopped and for garnish)


  1. Put crackers in a plastic bag with pepper and parsley and smash them with a rolling-pin or mallet
  2. Make 3 separate plate, 1 with the milk, 1 with the egg and the third with the cracker crumbs
  3. Soak the breasts in the milk for about 30 minutes
  4. Transfer the breasts to the egg mixture and then to the cracker crumb mixture
  5. Heat the butter and oil to a medium to high temperature and add the chicken breasts
  6. Cook on both sides to a golden brown, lower the heat and let the chickens cook thoroughly (about 20-30 minutes)
  7. Serve on a warmed plate with a vegetable (served here with “Sautéed Spinach with Pignoli Nuts and Golden Raisins”, see post)
  8. Garnish with 1/2 lemon and fresh parsley

(Serves 4)

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