Thursday, December 17, 2009

chicken cutlets


2 chicken breast, thinly sliced
low-fat milk
2 eggs
olive oil


1. Pour a mound of breadcrumbs and flour onto two separate plates.
2. Whisk eggs in bowl. Add just a bit of milk to the eggs (the milk mixture will turn canary yellow once you have added enough milk).
3. Take one slice of chicken and dip into egg mixture. Then coat evenly with flour. Then dip back into the egg mixture again. Then coat evenly with breadcrumbs. Repeat this process with each chicken slice.
4. Coat a large skillet evenly with olive oil, heat on medium.
5. Once the oil is hot, place the breaded chicken slices in the skillet. Try to cover the whole surface of the pan with chicken so oil doesn't splat up at you excessively. I like to use a splatter screen to minimize oil burns!
6. You should flip the chicken over when the side facing down turns golden brown (that means you need to temporarily peek to check their color). Once you turn the chicken, the second side always takes less time- don't walk away!
7. Place the cutlets on a power towel-lined plate to absorb any excess oil.

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