Chicken cutlets are one of those versatile recipes that can be used in so many things. You can put them on the side of pasta (we used ours with Chicken Alfredo), use them in Italian sandwiches, or save the left overs for chicken parmesan.
This recipe is quick and easy, and results in a perfect – tender cutlet!
Important step: Don’t skip the meat tenderizing phase of the recipe.
Ingredients
Equipment
Method
Tenderizing the Chicken
- Butterfly your chicken and slice into 2-3 pieces, depending on the size of the breast
- Place your chicken pieces, 2-3 at a time, between two pieces of plastic wrap. Using your meat tenderizer, pound the chicken until thin
Coating the Chicken
- Mix your flour ingredients and place in one deep wide bowl. Crack your eggs and stir in another bowl. Mix your breadcrumb ingredients and place in another wide shallow bowl.
- Sprinkle salt and pepper on your chicken, then toss it in the flour mixture Move from the flour mixture to the egg mixture. Move from the egg mixture to your breadcrumb mixture.
Frying the Chicken
- Add your enameled pan to the stove over medium to medium high heat.
- Add oil to the pan, and allow to heat. Flick some bread crumbs in to see if the oil is bubbling and ready.
- 2-3 pieces at a time, carefully use tongs to place chicken in the simmering oil.
- Leave chicken to cook for about 2 minutes per side, checking to ensure your oil is not burning the breadcrumbs. If it is, reduce heat.
- After your chicken is fried, remove and place on a wired cookie sheet.
- Finish with a spray of fresh lemon juice, and some finishing salt if desired.
- Enjoy!
