July 28, 2010
Well…. Went to bed late and did not press the send bottom from the dinner from last night. So here it is, simple and quite enjoyable.
Tonight’s July 27 dinner:
Breaded Chicken Cutlets with Salad.
BREADED CHICKEN CUTLETS
4 boneless, skinless chicken breast or tights
1 cup all- purpose flour
2 extra large eggs
1 ¼ cup dry bread crumbs
Sage and Rosemary dry and crushed
½ cup parmesan cheese
Salt and pepper
Pound the chicken breast or tights until they are even and ¼ inch thick.
On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, sage, rosemary, and parmesan cheese. Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 breasts on medium low for 2 to 3 minutes on each side, until the chicken is cooked through. Add more butter and oil and cook the rest of the chicken.
My rule of thumb for the vinaigrette, I use 1 part red wine vinegar, 3 parts olive oil. Mix well with salt and add the cleaned salad of choice. Serve right the way.