Cutlets of chicken breaded. A children delight.
A pounded chicken thighs or breasts, skinless of course, breaded and cooked to perfection. Rather than baking them, cooking them on hot oil brings out the best flavor. Furthermore the crust is cooked to perfection. A squeeze of lemon over it as a result it enhances all the flavors from the chicken.
You can also sliced them to make “Chicken Fingers’. Your little one will be delighted, and you know they will have a great dinner.
As a side dish while a salad of greens is perfect, any steamed vegetables or roasted potatoes will be perfect as well.
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
First of all, pound the chicken breast or tights until they are even and ¼ inch thick.
Prepare three shallow dishes: in the first one combine the flour, salt and pepper. In a second dish, beat the eggs with 1 tablespoon of water. In 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. Therefore, 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. Cook 2 chicken pieces 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.
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