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Monday, June 28, 2010

perfect Summer Night Supper

1.Cut 8 thin chicken cutlets (1½ pounds total) into wide strips; season with salt and pepper. Dip in beaten egg, then a mixture of 2 cups panko bread crumbs and ¼ cup chopped dill.
2.In batches, cook the strips in ½ inch of olive oil over medium heat until golden. Serve with ranch dressing and cucumber spears.

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