Tuesday, December 20, 2011

Chicken Cutlets

Chicken cutlets are what I call the Italian version of fried chicken.  Crispy and light, these are great served with lemon wedges and a salad or dressed up served on top of pasta with marinara.  While the old tried and true method of pounding the chicken breasts works great, I have found that the Coleman Natural Split Chicken Breasts make these so much easier to make.  


1½ cups flour
4 eggs, beaten
2 cups bread crumbs, seasoned to your liking
1 cup grated parmesan cheese
olive oil (not extra virgin) or vegetable oil for frying

Start by dipping the each chicken breast into flour, then into the egg and evenly coat with seasoned breadcrumbs.  Let the coated cutlets rest for about 15 minutes before frying.  In a frying pan, heat the oil until it turns thin.  You will know that it is ready when a small amount of flour sprinkled in quickly starts to bubble; fry each cutlet until golden and completely cooked through, then lay on a cookie rack to drain and sprinkle each with a little salt.  Serve with lemon wedges. 

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