Chicken cutlets are the best.
They are delicious and versatile serving as the star in many other dishes and good for days after the original meal.
Ingredients:
- 3-4 chicken breasts
- 2 eggs
- 2 Tbsp. milk
- 1 cup Progresso Italian Breadcrumbs http://amzn.to/2rfChTf
or
1 cup Progresso Italian Panko Breadcrumbs http://amzn.to/2DfwzT2
Tip: Use Italian breadcrumbs without dried cheese. Progresso is the go-to here at easier4.me.
or make them gluten-free
1 cup gluten-free breadcrumbs (recipe: http://bit.ly/2pYHnTf) - 1/2 cup olive oil
Instructions:
- Cut chicken
- Cut off 1/3 pointy end
- Butterfly remaining 2/3 section
- Pound chicken
Tip: Optional, but highly recommended for best results! - Heat oven to 225 F
- Heat oil in large frying pan or electric skillet to medium-high ~ 335 F, at least 1/8″ oil coating entire surface
- Combine eggs and milk, mix well
Tip: Blend if you have time - Coat chicken with egg mixture
Tip: You can coat them one at a time or coat them all in a large bowl - Coat each side of chicken with breadcrumb mixture
- Add to pan trying to leave at least 3/4″ between pieces
- Flip when you can see the outer edges beginning to turn whitish and the bottom is golden brown.
Tip: Wait a few seconds between picking up the cutlet and putting it back down to let oil distribute below it - Cook until internal temp hits 165
- Place on paper towel lined plate, uncoated paper plate, or perforated drying rack
- Store in oven until all cutlets are cooked
- Serve
- Enjoy!
Implements used:
- Bowls http://amzn.to/2CKvOSE
- 2 Forks
- Instant thermometer http://amzn.to/2CSRpIG
- Electric skillet http://amzn.to/2mFNxmq
- Stainless measuring cups http://amzn.to/2zPNR6I
- Ninja chopper http://amzn.to/2CrLTwq
Leftover ideas:
- Chicken Parmigiana
- Cold as-is
- Heated as-is
- In a sandwich
- On top of a salad
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