Crispy Chicken Cutlets
Grown up chicken tenders would be a more appropriate name for this chicken dish, but I didn’t want to imply that children aren’t invited to the table! Once you get your dipping dishes set up, this comes together so easily. Often times, I will do the breading of the chicken breasts and lay them out on a baking tray ready to pop in the pan at dinner time. I’m sure I’m not alone in needing the 5 o’clock hour to be as streamlined as possible! You can easily double the recipe, but I’ve given amounts for 1 pound of chicken breasts.
Ingredients:
1 cup bread crumbs
(we make fresh breadcrumbs by blending our stale sourdough bread ends until they are a fine meal and store in the freezer until needed!)
1/2 teaspoon garlic powder
1 teaspoon italian seasoning
1 teaspoon salt
fresh pepper to taste
1 cup flour seasoned with a bit of salt and pepper
2 eggs, whisked
1 pound chicken breasts, pounded thin or sliced in half to make thin cutlets
3 tablespoons butter or olive oil
Directions:
On a wide plate, toss the bread crumbs with the garlic powder, italian seasoning, salt and pepper. On another plate, spread out the seasoned flour. On another wide dish, have your beaten eggs. Have your chicken breasts ready to go. Lay them out in this order: chicken, flour, eggs, breadcrumbs. At the end of the assembly line have a parchment lined baking sheet or platter of some kind for the breaded chicken to rest while you do the others. Use a fork to first dip the chicken in the flour, coating it well. Next, use the fork to dip both sides in the egg pausing to let the excess drip off. Next, lay the chicken in the breast crumbs and press gently with the fork to press them on. Flip and press on the other side. Lay the breaded chicken on the baking sheet and repeat until all pieces are coated. Right before you are ready to eat, heat a wide skillet over medium low heat. Melt the butter or oil in the pan and lay the chicken in the pan giving a bit of space between each piece. You’ll likely need to do a few batches. Let it cook on one side until nice and brown. Flip on the other side and cook for another 5 minutes or so, until browned. If you cut the chicken in half there should be no pink remaining. Enjoy!
