A great way to prepare chicken and stays juicy as long as you don’t overcook. If you have any leftover, they make great sandwiches the next day, or slice them into strips and add to a green salad.
9 Thin chicken cutlets
1/2 Cup flour
1 tsp. Kosher salt
1/2 tsp. black pepper
2 Eggs
2 Tbsp. water or milk
1 Cup seasoned breadcrumbs
1/2 Cup grated Parmesan or Pecorino Romano
Couple Tbsp. butter
Couple Tbsp. extra virgin (or regular) olive oil
Rinse chicken pieces & pat dry; put aside.
On 3 separate pie plates (or shallow dishes or regular plates):
Plate 1: Mix the flour, salt & pepper together with a fork.
Plate 2: Mix the eggs & 2 Tbs. water or milk together with a fork.
Plate 3: Mix the breadcrumbs & cheese together with a fork.
Melt 2 tbsp. butter & 2 tbsp. oil together on medium heat in a large non-stick skillet.
Using 1 cutlet at a time, dip it in the flour – shaking off excess, then the eggs & water – shaking off the excess, then the breadcrumb mixture – shaking off the excess. You can fit about 3 good-sized cutlets in the pan at a time; this gives you 3 batches.
Place in pan and turn the heat to med-high cooking till brown – this takes about 3-4 minutes per side. We like ours a nice deep golden brown. Turn over & cook the other side same way.
You will probably add some more butter and/or oil to the 2nd and 3rd batches.
Great idea this. It is always difficult to thin of varied things to cook especially for a hungry family and some of the ideas here and elsewhere on your site have given me some great ideas so thak you!