Look for boneless chicken cutlets that have been sliced thinly for scallopini to simplify the process or cut boneless chicken pieces and pound between wax paper to desired thinness. Here is another example of where it pays to have all ingredients set up in a "conveyor line" fashion to speed up construction of the perfect cutlet. Store bought breadcrumbs will certainly do the job but homemade breadcrumbs with their mix of coarse and fine mixture produce the best crunch. Do not overcrowd the pan or the cutlets will steam. Here is a perfect main course when served over a salad or wonderful starting point to a delicious sandwich.
6 to 8 boneless chicken cutlets, pounded or sliced to desired thickness. Serves 6 to 8.
- Flour for dredging
- 2 eggs
- 1/4 cup milk
- 1 cup breadcrumbs
- 1/2 teaspoon granulated garlic or garlic powder (more or less to taste)
- 1/2 teaspoon powdered onion powder
- 1/2 dried oregano
- Oil for frying
- Sea salt and cracked black pepper to taste
- Grated cheese for topping
Place flour in large plastic bag. In a bowl beat eggs and milk lightly. In another dish, combine breadcrumbs with garlic, onion, oregano. Lightly dredge chicken pieces in flour, then dip in egg mixture before coating with breadcrumb mixture. Arrange on tray lined with wax paper. Heat oil in large frying pan until a few crumbs brown to golden color when they sprinkled over the oil. Place cutlets in pan and fry over medium high heat, browning lightly on both sides. Remove to serving platter and season with salt and pepper and dust with grated cheese.
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