Tuesday, March 22, 2011

The Basic Chicken Cutlet

Chicken Cutlets

  • 2 chicken breasts (about 1 lb.)
  • 1/2 cup flour
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/4 cup grated parmesan cheese
  • S & P
  • 4 TBSp. Olive Oil

Crisp, breaded goodness
Prepare a "mis en place", a French fancy term for "set up".
In three shallow bowls, place:

  1. flour
  2. egg, whisked
  3. bread crumbs + parmesan cheese + S & P, all mixed

On a poultry-only cutting board, place one chicken cutlet. Taking your knife horizontally to the board, carefully slice the chicken cutlet in half, length-wise so that you have 2 thin, uncooked chicken cutlets. Repeat with the second cutlet so you'll end with four, thin cutlets.

Next, in a saute pan on medium-high, heat 2 TBSp olive oil.

>>>Dredge (I use tongs) one thinned cutlet on both sides in the flour, shaking off the excess, then in the egg, shaking off the excess, & finally, in the bread crumb mixture, again, shaking off the excess. Place it in the saute pan. Repeat with a second, thinned cutlet. Cook for about 4 minutes on the first side or less if the edges start turning golden, then flip onto the other side with tongs. Cook for about another 3-4 minutes. Take out the first two cutlets & place on a paper-towel covered dish.^^^

Add 2 more TBSp olive oil to the saute pan. Repeat above^^^

These are delicious alone or as the base of chicken parmigiana... in a sandwich, etc.

*Lishie tip- Use the same method for chicken tenders or nuggets.

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